Split Pea and Ham Soup
1 medium yellow onion, diced
3 medium carrots, peeled and diced
2 celery stalks, diced
6 cloves garlic, minced
8 cups chicken stock or broth
1 tsp. dried thyme
½ tsp. dried rosemary
16 oz. bag split peas, rinsed and picked over
2 bay leaves
3-4 lbs. smoked ham shanks
Salt & pepper, to taste
Spray a large slow cooker with cooking spray. Add peas first, and spread out evenly on the bottom of the slow cooker. Add onions, carrots, celery, garlic, chicken stock or broth, thyme, rosemary, bay leaves and ham shanks. Cook on high 4-5 hours or low 7-8 hours. Remove ham shanks from the soup. Allow to cool for several minutes and then remove meat from bone and shred. Also, remove any extra fatty pieces. Return the meat to the crockpot and cook another 1 hour on low, or until peas have broken down. Season to taste with salt and pepper. Serve.
