Slow-Cooker Ham and Black-Eyed Pea Soup

 

Ingredients

• 1

  tablespoon olive oil
• 1

  medium onion, chopped
• 2

  medium carrots, chopped
• 2

  medium stalks celery, chopped
• 2

  cloves garlic, finely chopped
• 1

  teaspoon dried thyme leaves
• 1

  carton (32 oz) Progresso™ reduced sodium chicken broth
• 3

  cans (15.8 oz each) black-eyed peas, drained, rinsed
• 1

  smoked ham hock or shank
• 2

  tablespoons chopped fresh Italian (flat-leaf) parsley
• 
  

Steps

1 Spray 5-quart slow cooker with cooking spray.

2 In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.

3 Add broth, black-eyed peas and ham hock to slow cooker.

4 Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.

5Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.

6 Skim off any excess fat from top of soup. Add parsley, and serve.