Smokey Split Pea Soup

By Stephoppor

Ingredients

• 1 lb green split peas, rinsed
• 4 medium carrots, cut into 1/2" pieces
• 2 medium parsnips, cut into 1/2" pieces
• 2 stalks celery, cut into 1/2" pieces
• 2 cloves garlic, finely chopped
• 1 large onion, chopped
• 1/2 tsp dried thyme
• 2 ham hocks
• salt and pepper

Preparation

Step 1

1. In a 5-6 quart slow cooker, combine the split peas, carrots, parsnips, celery, garlic, onion, thyme and 6 cups water.
2. Add the ham hocks and cook, covered, until the meat is tender and easily pulls apart, on low for 7-8 hours or on high for 4-5 hours.
3. Transfer the ham hocks to a plate. When cool enough to handle, shred the meat discarding the skin and bones. Stir the meat back into the soup along with 1/2 tsp salt and 1/4 tsp pepper.