Split Pea Soup

(the kids recoiled violently from this meal, but the adults loved it!)


adapted slightly from Our Best Bites


1 pound dried split peas, rinsed and sorted
2 quarts chicken or vegetable broth or 8 c. water + 8 tsp. chicken or vegetable bouillon or soup base
1 pound ham, diced into small pieces (I use the boneless ham from the deli section)
2 medium carrots, peeled and chopped
4-5 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon marjoram
½ teaspoon smoked paprika
pinch of thyme
1 bay leaf
1 teaspoon malt vinegar (also called fish & chips vinegar)

Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you're ready to serve the soup.  Serve with sourdough bread and butter.