Smoky Pea Soup (slow-cooker)

By cdrier

Ingredients

• 2 or 3 *Drier's* ham hocks (about 11/2 lb.)
• 1 lb. green split 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 tsp. dried thyme leaves

Preparation

Step 1

Rinse the ham hocks. Place them in a 4- to 6-quart slow cooker, along with the peas, carrots, celery, onion, garlic, broth, bay leaf and thyme. Cook on low for 8 hours I found this was not long enough,I would try the high setting for 4 hours. Using tongs, remove the ham hocks. When they're cool enough to handle, pick off the meat and discard the skin and bones. Chop the meat into small pieces, return it to the soup, and stir.