1. Put the split peas and ham bone (or smoked ham hocks) in a crockpot with the chicken broth.
2. Sauté the diced onion, sliced carrots, sliced celery, minced garlic, culinary bay leaf and dried thyme with the cubed beef and pork.
3. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the peas are tender and the soup is thickened.
4. When cooked, remove the ham hock or ham bones. Pull or chop up any meat off the bone and add it back in the crock pot.
5. Stir, taste, and add salt and pepper as desired. Remove the bay leaf.
6. Serve warm, garnished with croutons or fresh herbs if desired.
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