Slow-Cooker Smoky Pea Soup

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Photo by Susie Cushner
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 454 calories
    • Fat 14 g
    • Sat Fat 5 g
    • Cholesterol 62 mg
    • Sodium 566 mg
    • Protein 35 mg
    • Carbohydrate 47 g
    • Fiber 18 g
    • Iron 4 mg
    • Calcium 83 mg

Ingredients

  1. Check 2 ham hocks (about 1 1/2 pounds)
  2. Check 1pound green split peas
  3. Check 2 large carrots, coarsely chopped (2 cups)
  4. Check 2 large celery stalks, chopped (2 cups)
  5. Check 1 large onion, coarsely chopped (1 cup)
  6. Check 2 garlic cloves, chopped
  7. Check 2 32-ounce cans chicken broth
  8. Check 1 bay leaf
  9. Check 1teaspoon 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.