This recipe for Split Pea Soup, by Carrie Montroy, is from Falcon Park Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 T. butter or margarine 1 c. minced onions 8 c. water 1 lb. pkg. split peas rinsed 4 whole cloves 1 bay leaf 1/4 tsp. pepper 1 ham hock (or ham steak cubed) 1 c. minced celery 1 c. diced carrots 1/8 tsp. dried marjoram 1 T. salt
Combine in slow cooker and cook, covered on low for 8-10 hours.
For a thicker soup after 8-10 hours turn on high remove lid and simmer till desired consistency.
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