Smoky Ham and Split Pea Soup

By beach cook

Ingredients

• 1 pound dried green split peas, rinsed and drained
• 1 1/2 cups cubed peeled Yukon gold potatoes
• 5 garlic cloves, chopped
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped peeled carrot
• 1 large bay leaf
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 2 pounds smoked ham hocks
• 6 cups water
• 1/2 cup light sour cream

Preparation

Step 1

1. Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6 cups water over top. Cover and cook on LOW for 8 hours.

2. Remove ham hocks from slow cooker. Remove meat from bones, and cut into bite-sized pieces; discard skin and bones. Discard bay leaf.

3. Coarsely mash soup to desired consistency, adding additional hot water to thin, if desired. Stir in chopped ham. Divide soup evenly among 8 bowls; top each serving with 1 tablespoon sour cream.

Calories 304;Fat 4.6 g(Satfat 1.9 g,Monofat 0.2 g,Polyfat 0.3 g);
Protein 22 g;Carbohydrate 45 g;Fiber 16 g;Cholesterol 24 mg;Iron 3 mg;Sodium 594 mg;Calcium 76 mg