COLD TODAY AND IT'S A GOOD DAY FOR SPLIT-PEA SOUP ENJOY DAN:

       SPLIT-PEA SOUP IN THE CROCK POT by CHEF DAN:

Serves 8-10

INGREDIENTS:

2 pounds, dried green split peas, rinsed and drained

2 ham hocks, with several 1/4-inch slits cut into the skin

1 onion, diced

10 cups chicken broth

4 carrots, diced

2 potatoes, peeled and diced

1 bell pepper, diced

6 garlic cloves, minced

2 teaspoon Italian seasoning

Sea salt and black pepper to taste

2 bay leaves

DIRECTIONS:

1.     In a pot, bring broth to a boil, and then pour into a crock-pot.

2.     Add peas, ham-hocks, onion, carrots, potatoes, bell pepper, garlic, Italian seasoning, bay leafs and salt and pepper.

3.     Cover and cook on high for 6 hours on low 10 hours.

4.     Remove ham-hock from pot.

5.     Discard skin and bones.

6.     Dice meat, and return to crock-pot.

7.     Remove bay leaves.

8.     With an immersion blender, puree until somewhat smooth.

9.     Season with salt and pepper.

                ENJOY DEAN:                           BON-APPETITE: