Smoked ham shanks add rich, salty flavor to a slow-cooker soup chock full of vegetables.
1 (16-oz) pkg. split peas, rinsed
2 smoked ham hocks
1 medium carrot, peeled, diced
1 medium onion, chopped
2 ribs celery, chopped
2 medium potatoes, peeld, diced
2 cloves garlic, minced
1 bay leaf
2 c. chicken broth
4 c. water
¼ tsp. thyme
½ tsp. salt
¼ tsp. freshly ground black pepper
In a skillet over medium heat; brown roast on all sides. Place vegetables in bottom of slow cooker. Stir in salt, pepper, onion powder and garlic powder. Top with roast. Pour in broth. Cover and cook on low setting 8-9 hours. Serves 6-8.
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