Summertime vegetables from my CSA

This is the Thai Chicken Recipe you saw in the prior blog, along with stuff from my CSA

18. SPLIT PEA SOUP

18. SPLIT PEA SOUP

Ingredients

1 lb dried green split peas
2 cups diced onions
1 1/2 dups diced carrots
1 cup diced celery
2 tsp minced garlic
1/2 tsp pepper
3 chicken bouillon cubes
1 1/4 lb ham hocks

Directions

Put all ingredients and 7 cups water in a 5 1/2 qt or larger slow cooker

Cover and cook on high 6 hours or on low 12 hours until peas are very soft and fall apart.

Remove ham. When cool enough to handle, cut meat off the bone, dice and return to soup. Serve with cornbread, or cut cornbread in cubes, toast in oven and serve as croutons