In a 4 or 5 quart slow cooker, combine everything except ham hocks and garnish. Mix well. Add ham hocks, submerging them in mixture. Cover and cook on low heat setting for 8-9 hurs, until peas are very soft.
Remove ham hocks; skim fat from surface of soup. Trim fat from hocks. Cut meat from bones and shred. Stir into soup. Garnish with croutons and chopped parsley.
Serving
Suggestions
Pea soup can also be cooked on top of stove, watching carefully.
Originally Submitted
3/6/2012
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