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!