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Slow-Cooker Smoky Pea Soup

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Rate this recipe 4.5/5 (10 Votes)
Slow-Cooker Smoky Pea Soup 1 Picture

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

Details

Preparation time 15mins
Cooking time 510mins

Preparation

Step 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.
Cook, covered, until the meat is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
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

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