Easy Split Pea Soup

1. 1

   Melt butter in heavy large pot or Dutch oven over medium-high heat.

2. 2

   Add onion, celery and carrots.

3. 3

   Saute until vegetables begin to soften, about 8 minutes.

4. 4

   Add pork and marjoram; stir 1 minute.

5. 5

   Add peas, then water, and bring to boil.

6. 6

   Reduce heat to medium-low.

7. 7

   Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.

8. 8

   Transfer hocks to bowl.

9. 9

   Puree 5 cups soup in batches in blender.

10. 10

    Return to pot.

11. 11

    Cut pork off bones.

12. 12

    Dice pork; return pork to soup.

13. 13

    Season with salt and pepper.

14. 14

    (Can be made 1 day ahead.

15. 15

    Refrigerate until cold, then cover.

16. 16

    Rewarm before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.