Smoky Split Pea Soup
1 lb green split peas, rinsed
4 medium carrots, cut into 1/2-in pieces
2 medium parsnips, cut into 1/2-in pieces
2 stalks celery, cut into 1/2-in pieces
2 cloves garlic, finely chopped
1 large onion, chopped
1/2 tsp dried thyme
2 ham hocks
6 cups water
salt and pepper

In a 5- to 6-qt slow cooker, combine all ingredients.
Cook until the meat is tender and easily pulls apart, on low for 7 to 8 hours or on high for 4 to 5 hours.
Transfer the ham hocks to a plate. When cool enough to handle (while making a salad or toasting rolls), shred the meat, discarding the skin and bones. Stir the meat back into the soup along with 1/2 tsp salt and 1/4 tsp pepper. Serve with a salad, rolls, or both!