INGREDIENTS 10 cups low-sodium chicken broth 2 pounds dried green split peas, picked over, rinsed, and drained 1 medium onion, diced small 4 small carrots, diced small 1 celery stalk, diced small 1/2 red bell pepper, diced small 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon) 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled) 2 dried bay leaves 2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin Coarse salt and ground pepper DIRECTIONS In a medium pot, bring broth to a boil, then carefully pour into a 5/6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves & ham hocks Season with salt and pepper. Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally. Remove ham hocks from pot - discard skin and bones. Dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper. Note: This recipe does not fit in the smaller crock pot.