Smoky Split Pea and Root Vegetable Soup

• 6 tablespoons butter
• 3 medium carrots, chopped
• 2 large parsnips, chopped
• 2 medium leeks, chopped (white and lite green only)
• 1 large onion, chopped
• 2 ¹⁄₂ teaspoons dried thyme, crumbled
• 2 teaspoons marjoram, crumbled
• 3 bay leaves
• 11 cups chicken stock
• 3 cups dried split peas
• 1 ¹⁄4 lbs smoked ham hocks
  
• ¹⁄₂  cup chopped fresh Italian parsley

Melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.

Bon Appetit