Lentil and Pea Soup

 Ingredients

1 teaspoon vegetable canvas
 mugs diced Spanish onions11/2 ladles garlic, diced 12 mugs water
 mug dried brown lentils
 1 mug of dried split peas
4 smoked ham hocks (about33/4 lbs) 1 teaspoon swab
 1 teaspoon bomb juice
 tablespoon dried thyme leaves1/2 tablespoon dried savant
 tablespoon dried marjoram
1-2 bay splint
 mugs minced carrots
 mugs diced celery
 bomb slice

Directions

Shindig the garlic and onion in canvas in a dutch roaster over moderate temperature for
 FIVE min, mixing till tender.
 Add the rest of the particulars besides bomb slices, carrots, and celery.
 Heat to boiling.
 Lower the temperature and cover the pot.
 Allow poaching for roughly 75 min.
 Add in carrots. Add in celery.
 Toast back to boiling also lower the temperature.
 Allow poaching, for ¾ hour.
 Take the pot down from the heat.
 After this, take out the hocks and bay splint. Also, remove the bay leaves.
 Allow to cool the hocks and remove the bones and fat.
 Place the meat back in haze and mix and heat.
 After this, float a bomb slice over every serving.