Split Pea Soup with Ham

1 pound dried split green peas, picked over and rinsed
2 russet potatoes, peeled and diced
1 medium-size onion, chopped
2 garlic cloves, minced
2 ham hocks
3 large vegetable bouillon cubes
8 cups water
1 bay leaf
1/4 teaspoon salt
3 small carrots, diced
3 ribs celery, sliced
1/2 teaspoon dried thyme
1/4 teaspoon black pepper

Combine peas, potatoes, onion, garlic, ham hocks, bouillon cubes, water, bay leaf and 1/4 teaspoon salt in slow cooker, stirring to break up cubes. Cover and cook on high for 2 hours or low for 3 hours.

Remove cover and stir in carrots, celery and thyme. Cook 2 hours more on high or 3 hours more on low or until peas and potatoes are very tender.

Remove ham hocks and bay leaf from slow cooker and discard. Carefully puree soup in batches in a blender until completely smooth. Stir black pepper into soup and serve. Makes 8 servings