Split Pea Soup

• 16 ounces, weight Split Peas (The Kind Of Peas I Bought Didn't Need Overnight Soaking. That Cut The Prep Time In Half.)
• 1/2 gallons Hot Water
• 2 whole Pork Shanks
• 2 whole Celery Sticks
• 3 whole Leeks
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 7 ounces, weight Smoked Pork Sausage

1. Slow cooker: load the slow cooker/pot with half a gallon hot water.
2. Stovetop: add the water to a pot and bring to a boil. Place the peas into the hot water.
3. Add the ham shanks.
4. Slow cooker: cook on high for 3 hours.
5. Stovetop: bring to the boil and then simmer, covered, for 3 hours. Add more water if the liquid boils away too quickly.
6. Remove the ham shanks from the soup and pull off the bone. Chop into smaller pieces if necessary. Return to the slow cooker/saucepan. Chop the celery and leeks into small pieces. Next, add the celery, leeks, salt and pepper and simmer, covered, for 30 minutes.
7. Chop half the sausage into smaller pieces. Add the sausage to the soup and bring to the boil. Serve hot with fresh bread.

did, water, celery, leeks, salt, black pepper, sausage

Taken from tastykitchen.com/recipes/soups/split-pea-soup-5/ (may not work)