Two-Pea Soup with Pork

1. Preheat oven to 425 F. Cover a baking pan (use one that is big enough for all of the vegetables) with foil and then spray the foil with cooking spray. In a small bowl, combine carrots, celery, onion and garlic. Drizzle with olive oil, toss to coat and spread vegetables out on the prepared baking pan. Roast in the preheated oven for 20-25 minutes, stirring once.
2. In a large stock pot or Dutch oven, combine roasted veggies, water, pork hocks, split peas, marjoram and red pepper. Bring to boil, then reduce heat to a simmer. Simmer for 45 minutes with the pot covered, stirring occasionally. Remove pot from heat and set aside the pork hocks.
3. Stir the frozen peas and parsley into the Dutch oven. With immersion blender (or you can put small amounts of the soup into a normal blender if you don’t have an immersion blender), blend mixture until nearly smooth. Stir in lemon juice.
4. When pork hocks are cool enough to handle, remove meat from bones. Chop up the meat and set aside 1/2 cup or enough for garnishing. Add the rest of the meat into the soup and heat through over medium low heat.

Adapted from Better Homes and Garden