<http://schema.org/recipeInstructions>
" In a 5- to 6-qt slow cooker, combine the split peas, carrots, parsnips, celery, garlic, onion, thyme and 6 cups water. Add the ham hocks and cook, covered, until the meat is tender and easily pulls apart, on low for 7 to 8 hours or on high for 4 to 5 hours. Transfer the ham hocks to a plate. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the meat back into the soup along with 1/2 tsp salt and 1/4 tsp pepper."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11945/slow-cooker-smoky-split-pea-soup-recipe-122878/?click=rec_sr>