dried 6 cups Boiling water 1/2 pound Lean salt pork 3 large Carrots :
sliced 1 large Leek
sliced 1 large Onion :
chopped 1 teaspoon Salt 1 teaspoon Thyme 1/4 teaspoon Pepper 1 pound Frankfurters Chopped parsley 1. Pick over peas and rinse under running water; place peas in slow cooker; pour in boiling water; cover. Let stand 1 hour. 2. Score salt pork and push down into peas; add carrots, leed, onion, salt, thyme, pepper and frankfurters; cover. 3. Cook on low for 10 hours, stirring after 5 hours, if possible. OR cook on high for 5 hours, stirring after 3 hours. 4. Ladle soup into soup bowls; sprinkle with chopped parsley.