SMOKY PEA SOUP

By Marinel

This soup can be made in a slow cooker or in a Dutch Oven on the burner. Just change your cooking times.

Ingredients

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

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. This can also be done in a Dutch oven on the stove burner.

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.