MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Split Pea Soup With Ham Hocks
 Categories: Soups, Vegetables, Pork
      Yield: 6 Servings

      1 lb Green split peas
      2    Smoked ham hocks
      2    Celery ribs; fine chopped
      1 md Yellow onion; fine chopped
      1 md Carrot; fine chopped
      2 tb Minor's or GFS chicken base
      1 ts Garlic granules
      1 ts Salt
    1/2 ts Dried oregano
    1/4 ts Ground black pepper
      8 c  Water; up to 10 c
      1    California bay leaf

  In a large saucepan, combine all of the ingredients; bring to a
  boil. Reduce heat, leaving cover ajar, simmer for 3 hours, stirring
  occasionally. Remove and discard bay leaf.

  Remove the ham hocks; when cool enough to handle, cut meat in
  bite-size pieces. Return meat to the soup and heat through.

  May also be prepared in a crock-pot. I put the peas, half the
  water, and the chicken base in a sauce pan and boil hard for a
  couple of minutes, then into the crock pot with all the rest of the
  ingredients and the rest of the water and set on low to cook whilst
  I go off to earn my daily bread. Hearty and good. Real "flutter the
  covers" fare. - UDD

  Recipe FROM: Taste of Home, Feb/Mar 1996

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