Slow-Cooker Pea Soup

By vail28

Ingredients

• 2 * 2 ham hocks (about 1 1/2 pounds)
• 1 * 1 pound green split peas
• 2 * 2 large carrots, coarsely chopped (2 cups)
• 2 * 2 large celery stalks, chopped (2 cups)
• 1 * 1 large onion, coarsely chopped (1 cup)
• 2 * 2 garlic cloves, chopped
• 2 * 2 32-ounce cans chicken broth
• 1 * 1 bay leaf
• 1 * 1 teaspoon dried thyme leaves

Details

Servings 6

Preparation

Step 1

1. Rinse the ham hocks and place them in a 4- to 6-quart slow cooker along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme.
2. Cook, covered, until the meat is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Remove and discard the bay leaf. Transfer the ham hocks to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat and stir it into the soup.