Pea Soup

My younger sister Lisa loved pea soup so much as a child that Mother made it often.  Sometimes Mother put sliced hot dogs in it instead of ham and Lisa loved that even more.  She would go around saying, "Peas Porridge Hot, Peas Porridge Cold, Peas Porridge in the Pot Nines Day Old, Give me a big ole bowl!" 
Here is my recipe, which I got from my Mother years ago.  Enjoy.

Ingredients:

1 pound dry green split peas, rinsed and sorted
6 cups chicken broth, beef broth or vegetable broth
2 cups water (optional if you like a thinner soup; I only add the water if it looks too thick)
1 meaty ham bone, 2 ham hocks, or 2 cups diced ham
1 cup chopped onion
2 bay leaves
1 Tablespoon garlic power
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1/8 teaspoon nutmeg YES, nutmeg
1 cup chopped celery
1 cup chopped carrots
2 T dried parsley flakes
2 T olive oil

Preparation--Stove top:
In a large saucepan or Dutch oven, heat olive oil, add onions, celery, carrots and parsley flakes. Saute for two-three minutes.  Add broth, water and peas.  Brings to a boil for 5 minutes.  Add all other ingredients and return to a boil.  Cover and simmer on low for 2-4 hours.  Stir every 30 minutes or so. Serve with crusty bread.  Wonderful and hearty.
Preparation--Crock pot:
Line or spray crock pot.  Put raw vegetables (no sauteing or oil needed) and bay leaves in the bottom of the crock pot. Pour rinsed and sorted peas on top.  Add marjoram, thyme, pepper, nutmeg,  and garlic powder. Top with meat and pour in broth.  Don't add the 2 cups of water.  Use the water only if your soup seems too thick.  This doesn't usually happen with cooking in the crock pot.  Cook on low for 8-10 hours or high for 6 hours.