Slow Cooker Split Pea Soup

This was fairly easy to set up - I used 7 slices of turkey bacon instead of ham - so I had to cook that first. Also, the recipe dosent mention anything about boiling or soaking the split peas, but my slow cooker directions say it is important to boil and soak. I boiled them for 10 minutes, but did not soak them - since I was going to cook them for 7 hours. The peas were soft after 7 hours, but didn't get mushy and form a smooth consistency. The soup was still tasty - but I might run half of it through a blender to make it more "split pea soupy."

The recipe is from Real Simple here:

Slow-Cooker Recipe: Smoky Pea Soup

From

Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.

object2=">2 ham hocks (about 1 1/2 pounds)*
object2=">1 pound green split peas
object2=">2 large carrots, coarsely chopped (2 cups)
object2=">2 large celery stalks, chopped (2 cups)
object2=">1 large onion, coarsely chopped (1 cup)
object2=">2 garlic cloves, chopped
object2=">2 32-ounce cans chicken broth
object2=">1 bay leaf
object2=">1 teaspoon dried thyme leaves

Rinse the ham hocks. Place them in a 4- to 6-quart slow cooker, along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme. Cook on low for 8 hours, or on high for 4 hours. Using tongs, remove the ham hocks. When they're cool enough to handle, pick off the meat and discard the skin and bones. Chop the meat into small pieces, return it to the soup, and stir.

*A ham bone from a roast or 1/2 pound of cooked smoky bacon can be substituted; however, the soup will then require up to 1 tablespoon of salt. Add it 1/2 teaspoon at a time, tasting after each addition.

Yield: Makes 6 servings