Smokey Split Pea Vegetable Soup

• 6 Tbsp. butter
• 3 medium carrots, chopped
• 2 parsnips (optional)
• 2 medium leeks (white and light green parts), chopped
• 1 large onion
• 2 1/2 tsp. dried thyme, crumbled
• 2 tsp. dried marjoram, crumbled
• 3 bay leaves
• 11 c. chicken stock or canned low salt broth
• 3 c. dried split peas
• 1 1/4 lb. smoked ham hocks
• 1/2 c. fresh parsley

1. Melt butter in heavy large pot over low heat.
2. Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves.
3. Cover and cook until vegetables are tender, stirring occasionally, about 20 minutes.
4. Add stock, peas and ham hocks.
5. Bring to simmer. Cover partially and cook until peas are tender and soup thickens slightly, stirring occasionally, about 45 minutes.
6. Remove ham hocks and cut into pieces.
7. Add to soup.
8. Season with salt and pepper.

butter, carrots, parsnips, leeks, onion, thyme, marjoram, bay leaves, chicken, peas, ham hocks, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=592996 (may not work)