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Easy Split Pea Soup

2 tb Butter
1 lg Onion, chopped
1 c Chopped celery
1 c Chopped peeled carrots
1 1/2 lb Smoked pork hocks
2 ts Dried leaf marjoram
1 1/2 c Green split peas
8 c Water

Melt butter in heavy large pot or Dutch oven over medium high heat. Add onion, celery and carrots. Saute until vegetables begin to soften, about 8 minutes. Add pork and marjoram, stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium low. Partially cover pot; simmer soup until pork and vegetables are tender and peas are falling apart, stirring often, about 1 hour 10 minutes.

Transfer hocks to a bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

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