Split Pea Soup

Recipe Ingredients

1		Dried split peas - (16 oz)
1 cup	110g / 3.9oz	Carrots in 1/2" dice
1 cup	62g / 2.2oz	Finely-chopped onion
1/2 cup	73g / 2.6oz	Peeled, diced parsnip
1/2 cup	55g / 1.9oz	Chopped celery with leaves
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3		Chicken broth - (13 3/4 oz ea)
3 cups	711ml	Water
2 cups	474ml	Smoked ham hocks - (1 lb ea) (large)
		Garnish
		Garlic croutons
		Chopped fresh parsley

Recipe Instructions

In a 4- or 5-quart slow cooker, combine everything except ham hocks and garnish. Add ham hocks, submerging them in mixture. Cover; cook on LOW heat setting for 8 to 9 hours, until peas are very soft.

Remove ham hocks; skim fat from surface of soup. Trim fat from hocks. Cut meat from bones and shred; stir into soup. Ladle into 6 bowls. Garnish each serving with garlic croutons and parsley.

This recipe yields 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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