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1 pound split peas,rinsed and drained 1 pound ham hocks 1 1/2 cups cubed cooked ham 1 1/2 cups chopped celery 1 cup chopped onion 1 cup chopped carrot 1/3 cup dried cranberries 4 tsp curry powder 1 Tbsp. dried marjoram,crushed 2 bay leaves 1/4 tsp pepper 6 cups water |
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In a 3 1/2 -or 4-quart slow cooker, combine split peas, ham hocks, ham, celery, onion, carrot, cranberries, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
Cover and cook on low-heat setting for 10-12 hours. Discard bay leaves. Remove ham hocks. When ham hocks are cool enough to handle,remove meat from bones; discard bones. Coarsely chop meat. Return meat to soup. Makes 6 servings. |