Just let this soup simmer while you are out for the day and a delicious dinner will be ready by the time you get home. The ham hocks lend a smoky flavor.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • COOK: 8 HOURS • MAKES: 7 SERVINGS (ABOUT 2 QUARTS)
1 can (49 1/2 ounces) chicken broth
1 1/2 pounds smoked ham hocks
2 cups each chopped onions, celery and carrots
1 package (16 ounces) dried green split peas
2 bay leaves
Salad croutons, optional
1. 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.
2. Discard the bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly.
3. 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.