Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Spray 5-quart slow cooker with cooking spray.
  • 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.
  • Add broth, black-eyed peas and ham hock to slow cooker.
  • Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
  • Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
  • Skim off any excess fat from top of soup. Add parsley, and serve.