Rainmom's Split Pea Puddin'

Ingredients:

 2 Carrots

 2 Celery Ribs

 1 Large Onion

 1 Parsnip

 1 Leek (with some of the green left on)

 1 Tomato (ripe)

 1 Ham Hock

 1 3/4 Cup Split Peas

 2 Tablespoons Olive Oil

 1 Bay Leaf

 1 Teaspoon Dry Thyme

 1 Teaspoon Dry Tarragon

 4 Cups Chicken Broth

 4 Cups Water

 Salt & Pepper

 2 Tablespoons Chopped Parsley

Procedure:

  1. Cut all vegetables into small (1/4 in) dice and place them in a Crock Pot.
  2. Add all other ingredients (salt and pepper to taste) except parsley. Cover and cook on high heat for 6-7 hours.
  3. Remove ham hock and let cool. Remove meat from the bone, shred, and return to pot. Let simmer another 45 minutes.
  4. Add chopped parsley and serve immediately. If soup appears too thick, add a little more chicken stock to thin it out. Goes great with tomato & garlic bruschetta!
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