Split Pea Soup with Veggies

 

1

ham bone, 2 lb ham shanks or 2 lb smoked pork hocks

1

bag (16 oz) dried split peas (2 cups), sorted, rinsed

1

large onion, chopped (1 cup)

2

medium stalks celery, finely chopped (1 cup)

1/4

teaspoon pepper

7

cups water

3

medium carrots, cut into 1/4-inch slices (1 1/2 cups)

• 1 In 4- to 6-quart slow cooker, gently mix all ingredients except carrots.
• 2 Cover; cook on Low heat setting 3 to 4 hours.
• 3 Remove ham bone from soup. Let stand about 15 minutes or until cool enough to handle.
• 4 Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Increase heat setting to High. Cover; cook about 15 minutes longer or until carrots are tender.