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1 lb. dried split peas
5 cups chicken broth
5 cups water
5 - 6 strips partially cooked bacon
1 small red onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp marjoram
4 carrots, chopped
2 potatoes, chopped
6 cloves garlic, minced
2 bay leaves
1. Combine everything in a slow cooker. Cover and cook on high for 4 - 5 hours.
2. Remove bay leaf. Puree with immersion blender, season to taste. If soup is to watery, place in large pot, uncovered, over medium-high heat. Bring to a boil. Reduce heat, and simmer (stirring often) until desired consistency is achieved.
