Click on a category to see more recipes in this category
Ingredients
1 Pound dried split peas
1 Cup carrot, sliced 1/2� thick
1 Cup onion, chopped
1/2 Cup parsnip, diced
1/2 Cup celery with leaves, chopped
1 Teaspoon dried leaf thyme
1/4 Teaspoon pepper
3 (14 oz) Cans chicken broth
3 Cups water
2 Large smoked ham hocks
1/2 Teaspoon salt
Garnishes
Chopped parsley
Croutons
Instructions
In a 4 or 5-quart crockpot, combine everything except ham hocks, salt, and garnish. Add ham hocks, submerging them in mixture. Cover and cook on LOW for 8 to 9 hours, until peas are very soft. Remove ham hocks and skim fat from surface of soup. Trim fat from hocks then cut meat from the bones and chop or shred; stir into the soup. Add salt to taste. Mash slightly, if you want a thicker soup. Ladle pea soup into 6 bowls. Garnish each serving with croutons and a little chopped parsley, if desired.