Slow-Cooker Split Pea Soup

Ingredients:

• 10 cups low-sodium chicken broth

2 pounds dried green split peas, picked over, rinsed, and drained

1 medium onion, diced small

4 small carrots, diced small

1 celery stalk, diced small

1/2 red bell pepper, diced small

4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)

1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)

2 dried bay leaves

2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin

Coarse salt and ground pepper

 

 

Step 1

In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.

Step 2

Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.

Step 3

Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.

 

 

*Courtesy of:  http://www.marthastewart.com/859052/emerils-slow-cooker-split-pea-soup?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=274310&slide=859052&center=854190