Split pea soup with Ham
- prep time:
- 10 minutes
- cook time:
- slow cook: 4 hours on high or 6 hours on low
- total time:
- 4-6 hours
Makes 10 servings
Kathy Hage
ingredients
- 1 lb dried split green peas, picked over and rinsed
- 2 russet potatoes, peeled and diced
- 1 med-sized onion, chopped
- 2 garlic cloves, minced
- 2 ham hocks
- 3 large vegetable bouillon cubes
- 89 cups water
- 1 bay leaf
- 1/4 tsp salt
- 3 small carrots, diced
- 3 ribs celery, sliced
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
directions
- 1
Combine peas, potatoes, onion, garlic, ham hocks, bouillon cubes, water, bay leaf and salt in slow cooker, stirring to break up bouillon cubes. Cover and cook on High for 2 hours or low for 3 hours.
- 2
Remove cover and stir in carrots, celery and thyme. Cover and cook about 2 hours on high or 3 hours on low; peas and potatoes should be very tender.
- 3
Remove ham hocks and bay leaf from slow cooker; discard. Soup is very hot so puree very carefully in batches in a blender until completely smooth. Stir in black pepper.
notes
293 calories; 6 g fat (1 g sat fat); 23 g protein; 40 g carb; 2 g fiber; 640 mg sodium; 2 mg cholesterol
Source: Larry Kolarik
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