Ingredients
1
bag (1 pound) yellow split peas, sorted and rinsed
1
can (11 ounces) whole kernel corn with red and green peppers, drained
1 3/4
cups Progresso™ chicken broth (from 32-ounce carton)
2
medium carrots, sliced (1 cup)
1
medium stalk celery, diced (1/2 cup)
3
cups water
1
cup diced fully cooked ham
1
cup frozen cubed southern-style hash brown potatoes, thawed
1
teaspoon dried marjoram leaves
1
teaspoon onion powder
1
teaspoon salt
1/4
teaspoon red pepper sauce
Preparation
Mix all ingredients in 3 1/2- to 4-quart slow cooker.
Cover and cook on Low heat setting 6 to 8 hours.
