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Down-Home Split-Pea Soup
Ingredients:

1 pound green split peas, rinsed
1 large onion, chopped
1 large potato, peeled and diced
2 large smoked ham hocks
1 1/2 quarts Rachael Ray All-Natural Chicken Stock
2 cups milk
2 bay leaves
3 dashes hot pepper sauce
1 to 2 tablespoons fresh dill weed
Freshly ground pepper, to taste


Preparation:

Combine all the ingredients in a large pot or Dutch oven.  Bring to a boil, reduce heat to a simmer; cover and cook 1 1/2 hours, stirring occasionally.  Remove the cover; simmer an additional hour.  Remove the ham hocks; when cool enough to handle, remove the meat, discarding the fat and bones.  Return the meat to the soup and simmer 1 hour more.  Serves 8.
Per Serving: 326 Calories (20.4% from fat); 7g Fat (3g Sat, 3g Mon, 1g Poly); 23g Protein; 43g Carbohydrate; 15g Dietary fiber; 35mg Cholesterol; 431mg Sodium.  Food Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Fat.