Ingredients
1 can (49-1/2 ounces) chicken broth1-1/2 pounds smoked ham hocks2 cups each chopped onions, celery and carrots1 package (16 ounces) dried green split peas2 bay leavesSalad croutons, optional
Preparation
In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, split peas and bay leaves. Cover and cook on low for 8-10 hours or until ham hocks and peas are tender.
Discard bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly.
In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired.
