Ham & Split Pea Soup

Ingredients:
Leftover Easter Ham (with bone)
Onions
Garlic
Carrots
Celery
Potatoes
Fresh Thyme
Bay Leaves
Water
Black Pepper to taste
Fresh parsley

Dump everything in the slow cooker. Cover with water. Set on low for 8 hours. After 8 hrs, remove thyme, bay leaves. Remove ham bone and shred meat. Use blending stick to purée soup. Add black pepper to taste. Add back meat. Serve with fresh parsley and crusty bread.

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