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Ingredients
2 Cups yellow split peas
1 Quart chicken broth
1 Quart water
2 Pounds pork shoulder, cut into bite sized pieces
1/2 Sweet onion, chopped
3 Carrots, Sliced
1 Teaspoon salt
1/2 Teaspoon black pepper
1 Teaspoon dried marjoram
Instructions
Bring peas, broth and water to a boil in a stock pot. Boil for 2 minutes then remove from heat and let stand for 20 minutes. Discard any pea husks on surface.
Add meat to pot and return to a boil. Reduce heat to medium low, add onions, carrots, salt, pepper and marjoram. Simmer covered until peas are tender and meat is done, about 35 minutes.
12/02/16 * * * * *