Slow-Cooker Smoky Pea Soup

Slow-Cooker Smoky Pea Soup
Susie Cushner
Ham hocks lend their meaty, smoky flavor to the entire dish.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
510
minutes

Ingredients

2
ham hocks (about 1 1/2 pounds)
1
pound
green split peas
2
large carrots, coarsely chopped (2 cups)
2
large celery stalks, chopped (2 cups)
1
large onion, coarsely chopped (1 cup)
2
garlic cloves, chopped
2
32-ounce cans chicken broth
1
bay leaf
1
teaspoon
dried thyme leaves

Directions

  1. Rinse the ham hocks and place them in a 4- to 6-quart slow cooker along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme.
  2. Cook, covered, until the meat is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
  3. Remove and discard the bay leaf. Transfer the ham hocks to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat and stir it into the soup.
Jane Kirby
February 2004

Nutritional Information

  • Per Serving
  • Calories 454
  • Calcium 83 mg
  • Carbohydrate 47 g
  • Cholesterol 62 mg
  • Fat 14 g
  • Fiber 18 g
  • Iron 4 mg
  • Protein 35 mg
  • Sat Fat 5 g
  • Sodium 566 mg
What does this mean? See Nutrition 101.