SPLIT PEA SOUP

By curly

Ingredients

• 2 carrots
• 2 ribs of celery
• 1 onion
• 1 parsnip
• 1 leek (3 inches of green left on)
• 1 ripe tomato
• 1 ham hock
• 1 3/4 cups dried split peas
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 4 cups defatted chicken broth
• 4 cups water
• Salt and pepper, to taste
• 2 tablespoons chopped parsley

Preparation

Step 1

1. Cut all of the vegetables into 1/4 inch dice and place them in the Crock-Pot. Add all of the remaining ingredients except the salt, pepper, and parsley. Cover and cook on high heat for 7 hours.

2. Remove the ham hock and set aside to cool slightly. When cool enough to handle, shred any meat from the bone and return meat to the pot. Season the soup with salt and pepper, then stir in the parsley.
Serve immediately!