Paula's pea soup is made with ham hocks or a meaty ham bone, along with dried split peas and vegetables. The slow cooker makes this pea soup a cinch to prepare and cook.
- ham hocks or meaty ham bone
- 2 quarts water
- 16 ounces dried split peas
- 1/2 C chopped onion
- 1/2 C chopped celery stalk and leaves
- 2 medium carrots, 1/2-inch dice
- 2 bay leaves
- salt and pepper to taste
In a Dutch oven or large kettle, simmer meaty ham bone or ham hocks with 2 quarts of water for about 1 hour. Refrigerate then skim fat from the top. Put broth in crockpot along with chopped ham removed from bone(s) and remaining ingredients. Cover and cook on low for 10 to 12 hours.