Slow Cooker Split Pea Soup With Carrots And Ham Hocks

• 1 package (16 ounces) dried green split peas
• 2 smoked ham hocks
• 2 quarts water
• 2 medium carrots, halved lengthwise and thinly sliced
• 1 medium onion, chopped
• 1 celery rib, thinly sliced
• 1 garlic clove, minced
• 1 bay leaf
• 1 teaspoon chicken bouillon granules
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon pepper

1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until peas are tender. Skim fat; discard bay leaf.
2. Set ham hocks aside until cool enough to handle. Remove meat from bones; discard bones and cut ham into small pieces. Return meat to slow cooker; heat through.

peas, ham hocks, water, carrots, onion, celery, garlic, bay leaf, chicken bouillon granules, thyme, salt, garlic salt, basil, marjoram, pepper

Taken from www.tasteofhome.com/recipes/slow-cooker-split-pea-soup-with-carrots-and-ham-hocks/ (may not work)