- 6
Ingredients
- 1 smoked ham hock
- 1 onion, chopped
- 1 teaspoon apple cider vinegar
- 7 cups water
- 3 cups dried green split peas
- 3 carrots, chopped
- 2 ribs celery, chopped
- 2 bay leaves
- 1/8 teaspoon pepper
- 1 teaspoon Worcestershire sauce
Preparation
Step 1
Place ham hock, onions, vinegar, and water in slow cooker.
Cover and cook on low for 4 to 8 hours, however much time you have. You are essentially making a stock for your soup.
Add the rest of the ingredients. Continue to cook on low for 4 to 6 hours, until the meat is tender and the split peas are as soft and disintegrated as you like. We cook ours until they have fallen apart into puree.
Use a slotted spoon to lift out the ham hock. Let cool until you can handle it. Take the meat off the bone, cut it up, and stir it back into the soup.
Check for salt and fish out the bay leaves before serving.
Nutrition Information:
Per serving (based on 8)
291 calories
21 g protein
49 g carbohydrates
8 g sugar
2 g fat
8 mg cholesterol
222 mg sodium
20 g fiber