Ingredients
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1 green split peas , rinsed
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4 medium carrots , cut into ½-inch pieces
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2 medium parsnips ,cut into ½-inch pieces
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2 , cut into ½-inch pieces
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2 , finely chopped
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1 large onion , chopped
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½ tsp dried thyme
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2 ham hocks , about 1 ½ lb
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Combine the split peas, carrots, parsnips, celery, garlic, onion, thyme, and 6 cups of water in a 5 to 6-quart slow cooker. Add the ham hocks.
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Cook, covered, for 7 to 8 hours on low heat, or 4 to 5 hours on high heat, until meat is tender and easily pulls apart.
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Remove the ham hocks to let cool. Shred the meat, discarding the skin and bones. Stir the meat back into the soup. Season with ½ tsp salt and ¼ tsp pepper. Serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.