Split Pea Soup

Ingredients

• 1  pound dried split green peas, picked over and rinsed
• 2  russet potatoes, peeled and diced
• 1  medium-size onion, chopped
• 2  garlic cloves, minced
• 2  ham hocks
• 3  large vegetable bouillon cubes
• 8  cups water
• 1  bay leaf
• 1/4  teaspoon salt
• 3  small carrots, diced
• 3  ribs celery, sliced
• 1/2  teaspoon dried thyme
• 1/4  teaspoon black pepper

Directions
1. Combine peas, potatoes, onion, garlic, ham hocks, bouillon cubes, water, bay leaf and 1/4 teaspoon salt in slow cooker, stirring to break up cubes. Cover and cook on HIGH for 2 hours or LOW for 3 hours.
2. Remove cover and stir in carrots, celery and thyme. Cook 2 hours more on HIGH or 3 hours more on LOW or until peas and potatoes are very tender.
3. Remove ham hocks and bay leaf from slow cooker and discard. Carefully puree soup in batches in a blender until completely smooth. Stir black pepper into soup and serve.