1 pound (2 and 1/4 cups) dry split peas
1 ham hock or ham bone
1/2 cup diced onion
1 stalk celery, thinly sliced
1 carrot, peeled, thinly sliced
3/4 teaspoon garlic salt
1 potato, peeled, sliced thin or diced
3/4 teaspoon marjoram
1/2 teaspoon thyme
freshly ground black pepper, to taste
Combine all ingredients in a slow cooker. Cover and cook on high for two hours. Reduce to low and simmer for four hours. Refrigerate leftovers promptly. This is a very thick soup that is good when it is chilly outside.
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Stir well to combine, bring the heat up to medium high and bring to a boil, then reduce the heat to medium low and simmer for 15 minutes, stirring occasionally.