Ingredients
1
ham bone, 2 lb ham shanks or 2 lb smoked pork hocks
1
bag (16 oz) dried split peas (2 cups), sorted, rinsed
1
large onion, chopped (1 cup)
2
medium stalks celery, finely chopped (1 cup)
1/4
teaspoon pepper
7
cups water
3
medium carrots, cut into 1/4-inch slices (1 1/2 cups)
Preparation
In 4- to 6-quart slow cooker, gently mix all ingredients except carrots.
Cover; cook on Low heat setting 3 to 4 hours.
Remove ham bone from soup. Let stand about 15 minutes or until cool enough to handle.
Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Increase heat setting to High. Cover; cook about 15 minutes longer or until carrots are tender.
