Split Pea Soup Recipe

Directions:

1. In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, peas and bay leaves. Cover and cook on low for 8-10 hours or until ham hocks and peas are tender.
2. Discard bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly.
3. In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired. Yield: 7 servings (about 2 quarts).