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Slow-Cooker Smoky Pea Soup

Slow-Cooker Smoky Pea Soup
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Serves 6| Hands-On Time: | Total Time:



  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.
By March, 2004

Nutritional Information

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

Quick Tip

Rosemary Corn Bread
This soup deserves an accompaniment of homemade corn bread or biscuits.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.