 |
Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
|
In less than half an hour, I can have the ingredients for my satisfying pea soup simmering away in my slow cooker. What a great treat to enjoy this soup on a chilly night.—Heidi Schmidgall, Hancock, Minnesota Ingredients:
1 package (16 ounces) dried green split peas |
2 smoked ham hocks |
2 quarts water |
2 medium carrots, halved lengthwise and thinly sliced |
1 medium onion, chopped |
1 celery rib, thinly sliced |
1 garlic clove, minced |
1 bay leaf |
1 teaspoon chicken bouillon granules |
1 teaspoon dried thyme |
3/4 teaspoon salt |
1/2 teaspoon garlic salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried marjoram |
1/2 teaspoon pepper |
Directions:
1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until peas are tender. Skim fat; discard bay leaf.
2. Set ham hocks aside until cool enough to handle. Remove meat from bones; discard bones and cut ham into small pieces. Return meat to slow cooker; heat through. Yield: 8 servings (2 quarts).
|
|