Emeril's Slow-Cooker Split-Pea Soup

1. In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.

2. Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.

3. Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.

Cook's Notes

Let older children help with chopping and measuring; younger ones will have fun sorting out any small stones that may have ended up in the dried peas.