Active Time: 15 minutes Total Time: 5 hours, 15 minutes Serves 6
Ingredients
1 lb. green split peas, rinsed
medium carrots, cut into 1/2-in. pieces
2 medium parsnips, cut into 1/2-in. pieces
2 stalks celery, cut into 1/2-in. pieces
2 cloves garlic, finely chopped
1 large onion, chopped
1/2 tsp. dried thyme
2 ham hocks (about 1 1/2 lbs. total)
Kosher salt and pepper
Preparation
In a 5- to 6-qt. slow cooker, combine the split peas, carrots, parsnips, celery, garlic, onion, thyme and 6 cups of water. Add the ham hocks.
Cook, covered, until meat is tender and easily pulls apart, on low for 7 to 8 hours or on high for 4 to 5 hours.
Transfer the ham hocks to a plate. When cool enough to handle, shred the meat, discarding the skin and bones. Stir it back into the soup along with 1⁄2 teaspoon of salt and 1⁄4 teaspoon of pepper.
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