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Slow Cooker Split Pea Soup with Carrots and Ham Hocks

 Slow Cooker Split Pea Soup with Carrots and Ham Hocks
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
8 ServingsPrep: 25 min. Cook: 4 hours

Ingredients

  • 1 package (16 ounces) dried green split peas
  • 2 smoked ham hocks
  • 2 quarts water
  • 2 medium carrots, halved lengthwise and thinly sliced
  • 1 medium onion, chopped
  • 1 celery rib, thinly sliced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper

Directions

  • 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.
  • 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.

2 of 2

Slow Cooker Split Pea Soup with Carrots and Ham Hocks (continued)

Directions (continued)

  • Yield: 8 servings (2 quarts).
Nutritional Facts: 1 cup equals 253 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 475 mg sodium, 38 g carbohydrate, 16 g fiber, 18 g protein.