Smoky Split Pea and Root Vegetable Soup

Makes 8 servings

Jacks favorite!

ingredients

6 T. butter
2 medium carrots, chopped
2 large parsnips, chopped
2 medium leeks, chopped
1 large onion, chopped
3 tsp dried thyme
2 1/2 tsp marjoram
3 bay leaves
11 cups chicken stock
3 cups dried split peas
1 1/4 pd ham hocks
1/2 cup parsley
sausage, chopped

directions

Melt butter in large pot over low heat. Add carrots, parsnips, leeks, onions, thyme, marjoram and bay leaves. Cover and cook until vegetable are tender, stirring occasionally about 20 minutes. Add stock, peas, and ham hocks. Bring to simmer, cover partially and cook until peas are tender and soup thickens slightly about 45 minutes. Remove hocks and cut up meat. Add parsley, sausage and serve.

Source: Julie Huisingh