Chet wrote:

>I have made split pea soup a few times,
> but cannot get the nice flavor that when
> I get it at the restaurants, not sure what
> I am missing in my recipe.

<snipped recipe for length>

This is the recipe I have used for many years, and it never fails to
turn out to our liking, or to please our taste buds, and is the best
I've ever tasted. Our grandchildren can't wait until I tell them I'll be
making it. I have used ham hocks, but for some reason, I find it makes
the soup saltier, so we like a big meaty ham bone simmered slowly in it,
so when we have a ham, we can't wait to eat it down enough, that can use
the bone for soup! Also I never fix it in the crock pot, as prefer it
cooked on top of the stove, as gives it more of a "home-made" flavor, I
think.

Split Pea Soup

1 lb. (2-1/4 cups) dry green split peas
2 quarts water
1 meaty ham bone (about 1 lb., but I never weigh it, and feel more is
better)
1 cup chopped onion
1/4 tsp. garlic powder
pepper, to taste
salt (optional)
1/4 tsp. dried marjoram, crushed
1 cup chopped celery
1 cup chopped carrot

In large saucepan, cover peas with the water and soak overnight (or
combine peas and water; bring to boiling and boil gently for 2 minutes
and soak for 1 hour). It doesn't say to, but at this point, I drain that
water off and add 2 quarts of fresh water. Add meaty ham bone, onion,
garlic powder, marjoram, and a dashes of pepper to pea mixture. Bring to
a boil, reduce heat and simmer covered for 2 hours, stirring
occasionally. Remove ham bone and cut off the meat and dice it; add back
to the soup, along with the carrot and celery, and cook slowly another
30 to 45 minutes. Add salt to taste (it recommends 1/2 to 1 tsp.) but I
taste the soup first, because depending on the saltiness of the ham, it
doesn't require any, or hardly any salt at all. Makes 8 to 10 servings.

I'm not sure how much of a "smoky" flavor it has, but it certainly has
plenty of meat and is very flavorful! I don't think you'll be
disappointed.

Judy