Smoky Split Pea Soup

6 Tbsp margarine
3 medium carrots, chopped
2 large parsnips, chopped
2 medium leeks, chopped
1 large onion, chopped
2-½ tsp dried thyme
2 tsp dried marjoram
3 bay leaves
11 cups chicken broth
2 cups dried split peas
1 ¼ lb smoked ham hocks or smoked turkey drumsticks
*Melt margarine in large pot over low heat. Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. Cover and cook until veggies are tender, about 20 minutes. Add chicken broth, peas, and ham hocks. Bring to simmer, cover partially and cook until peas are tender and soup thickens, about 45 minutes. Remove ham hocks and cut meat into small pieces. Discard bone and fat. Return meat to soup. Taste by seasoning with salt and pepper.