Slow Cooker Split Pea Soup with Carrots and Ham Hocks Recipe

5 4 5
Slow Cooker Split Pea Soup with Carrots and Ham Hocks Recipe
Slow Cooker Split Pea Soup with Carrots and Ham Hocks Recipe photo by Taste of Home
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Slow Cooker Split Pea Soup with Carrots and Ham Hocks Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 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. Yield: 8 servings (2 quarts).
Originally published as Split Pea Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p11

Nutritional Facts

1 cup: 253 calories, 4g fat (1g saturated fat), 14mg cholesterol, 475mg sodium, 38g carbohydrate (7g sugars, 16g fiber), 18g protein.

  • 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
  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.
  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. Yield: 8 servings (2 quarts).
Originally published as Split Pea Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p11

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Reviews forSlow Cooker Split Pea Soup with Carrots and Ham Hocks

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keepers1118 User ID: 4029139 246277
Reviewed Mar. 29, 2016

"This was excellent. Instead of cooking on high, I cooked on low about 7 hours. In true Italian tradition, I cooked about a cup of small pasta and added that at the end. Also added the leaves with the celery."

MY REVIEW
grimfix User ID: 7799236 241042
Reviewed Jan. 4, 2016

"I have made this as a vegan soup for the Lenten program at church (without meat) and I have never brought any"

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MUTTSY1 User ID: 6417165 228663
Reviewed Jun. 28, 2015

"Perfect soup for cool days. Added more pepper as per our tastes, but definitely a keeper."

MY REVIEW
ferryal User ID: 3337544 217057
Reviewed Jan. 6, 2015

"Wonderful recipe! Changed it a little, since did not have enough time, cooked it on the stove and used 2 cups of turkey Ham as did not have the Ham Hocks on hand, otherwise followed the recipe exactly. Great for chilly days in upstate NY.

Heidi, Thank you so much for sharing it with us all."

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