Crock Pot Curried Split Pea Soup

• 1 lb dried split peas, rinsed and drained
• 1 lb smoked pork hocks or 1 lb ham bone
• 1 1/2 cups cooked ham, cubed
• 1 1/2 cups celery, coarsely chopped
• 1 cup onion, chopped
• 1 cup carrot, coarsely chopped
• 3 -4 teaspoons curry powder
• 1 tablespoon dried marjoram, crushed
• 2 bay leaves
• 1/4 teaspoon ground black pepper
• 6 cups water

1. In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
2. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
3. Discard bay leaves.
4. Remove pork hocks.
5. When pork hocks are cool enough to handle, remove meat from bones; discard bones.
6. Coarsely chop meat.
7. Return meat to soup.

peas, pork, ham, celery, onion, carrot, bay leaves, ground black pepper, water

Taken from www.food.com/recipe/crock-pot-curried-split-pea-soup-202514 (may not work)