Slow Cooker Split Pea Soup with Carrots and Ham Hocks
TOTAL TIME: Prep: 25 min. Cook: 4 hours
YIELD: 8 servings (2 quarts).
In less than half an hour, I can have the ingredients for my satisfying pea soup simmering away in my slow cooker. What a great treat to enjoy this soup on a chilly night.—Heidi Schmidgall, Hancock, Minnesota
Ingredients
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1 package (16 ounces) dried green split peas
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2 smoked ham hocks
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2 quarts water
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2 medium carrots, halved lengthwise and thinly sliced
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1 medium onion, chopped
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1 celery rib, thinly sliced
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1 garlic clove, minced
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1 bay leaf
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1 teaspoon chicken bouillon granules
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1 teaspoon dried thyme
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3/4 teaspoon salt
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1/2 teaspoon garlic salt
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1/2 teaspoon dried basil
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1/2 teaspoon dried marjoram
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1/2 teaspoon pepper
Directions
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1.
In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until peas are tender. Skim fat; discard bay leaf.
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2.
Set ham hocks aside until cool enough to handle. Remove meat from bones; discard bones and cut ham into small pieces. Return meat to slow cooker; heat through.
Nutrition Facts
1 cup: 253 calories, 4g fat (1g saturated fat), 14mg cholesterol, 475mg sodium, 38g carbohydrate (7g sugars, 16g fiber), 18g protein.
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