Categories: paleo, pork, soup

Ingredients

• 1 lb. green split peas
• 4 medium carrots
• 2 parsnips
• 2 stalks celery
• 2 cloves garlic
• 1 onion
• 1/2 tsp. thyme
• ham hocks, 1-2 lbs.
• salt and pepper

Directions

1. In a pot or slow cooker, combine the split peas, carrots, parsnips, celery,

2. garlic, onion, thyme and 6 cups water.

3. Add the ham hocks and cook, covered, until the meat is tender and easily

4. pulls apart, on low for 7 to 8 hours or on high for 4 to 5 hours.

5. Transfer the ham hocks to a plate. When cool enough to handle, shred the

6. meat, discarding the skin and bones. Stir the meat back into the soup along

7. with 1/2 tsp salt and 1/4 tsp pepper.

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