| | Directions | | In a large skillet, melt butter over medium heat. Add diced onion, carrots, and celery. Cook 5-6 minutes, or until softened. Add garlic and cook 1 minute. Add contents of skillet to a 4-5 quart crock pot. Add the rest of the ingredients into the crock pot. Cover and cook on low heat 8-10 hours. Remove ham hock, and, allow to cool a bit. Remove meat from bone. Discard bone. Add meat back to crock pot. Stir and serve. |
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| Ingredients | | - |  | 3 tablespoons butter |
| - | | 1 onion, diced (medium) |
| - | | 2 cloves garlic, minced |
| - | | 2 carrots, diced |
| - | | 2 stalks celery, diced |
| - | | 2 russet potatoes, peeled and diced (medium) |
| - | | 1 package ham strips (8 ounce pkg) |
| - | | 1 smoked ham hock |
| - | | 7 cups chicken stock or broth |
| - | | 1 package dried, split peas-rinsed (1 lb bag) |
| - | | 1 bay leaf |
| - | | 1 teaspoon Thyme |
| - | | pepper to taste |
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