Ingredients
1
tablespoon olive oil
1
medium onion, chopped
2
medium carrots, chopped
2
medium stalks celery, chopped
2
cloves garlic, finely chopped
1
teaspoon dried thyme leaves
1
carton (32 oz) Progresso™ reduced sodium chicken broth
3
cans (15.8 oz each) black-eyed peas, drained, rinsed
1
smoked ham hock or shank
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Preparation
Spray 5-quart slow cooker with cooking spray.
In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
Add broth, black-eyed peas and ham hock to slow cooker.
Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
Skim off any excess fat from top of soup. Add parsley, and serve.
