Serves: 12
Total Calories: 122

2 (16-ounce) packages frozen green peas split dried (4 cups total)
3 ham hocks split (about 3 lb. total)
4 carrots small, peeled and thinly sliced
2 onions medium, chopped
2 ribs celery thinly sliced
2 or 3 cloves garlic minced
2 bay leaves medium
2 teaspoons salt
1/4 teaspoon black pepper
3 quarts hot water
1 quart milk hot, or half-and-half
croutons

Preparation Time: 10 minutes
Slow Cooker Cooking Time: 4 to 5 hours on high or 8 to 10 hours on low
Last-Minute Cooking Time: 30 minutes on high
1. Layer in a slow cooker, in order, peas, ham hocks, carrots, onions, celery, garlic, bay leaves, salt and pepper. Pour in water. Do Not Stir.

2. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours or until peas are very soft and ham hocks are tender.

3. Remove ham hocks and bay leaves. If you prefer a smoother soup, cool slightly, then puree the vegetable mixture, 2 to 3 cups at a time, in a blender container. Cut meat from bone dice and return ham to soup in slow cooker.

4. Stir in milk. Cover and cook on high for 30 minutes or until heated through.

5. Ladle into soup bowls garnish with croutons.

Serve with corn bread and fresh fruit.

Note: Soup can be made ahead through Step 4. Cool, then cover and refrigerate up to 2 days. To reheat, transfer to a large saucepan and cook over medium-low heat for 15 to 20 minutes, stirring occasionally. Soup can be frozen up to 1 month. Thaw in refrigerator before reheating.

Nutritional Facts:

Serves: 12
Total Calories: 122
Calories from Fat: 19

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