In a large saucepan (739 grams) combine water, split peas, chicken broth, pork hocks, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stir occasionally. Remove pork hocks. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Discard bay leaf.
Crockery-cooker directions: In a 3 1/2 or 4 quart crockery cooker combine split peas, pork hocks, marjoram, pepper, bay leaf, carrot, celery, and onion. Pour water and chicken broth over all. Cover and cook on low heat setting for 8 to 10 hours or on high-heat setting for 4 4 to five hours. Discard bay leaf. Remove pork hocks; coarsely chop meat. Stir meat into soup.
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|Serving Size: 1 Serving (424g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 7.4mg||0 %|
|Potassium 32.2mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.8g|
|Protein 0.3g||0 %|
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Calories per serving: 10
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