This recipe was so easy to prepare and was one of the best I have ever tasted. This is a keeper for sure. Down side is that It took all day to cook... About 8 hours on high then I turned it down to low for 4 more hours. But it sure was worth the wait! I used the smoked ham hocks and an hour before serving. I took the bone and skin off, cut up the meat and put just the meat back in the soup. I served with open faced pulled pork and BBQ sauce which I had in another crock pot. I just put a pork roast in with a bottle of BBQ sauce poured over it and cooked it all day too. An hour before serving, I pulled out the pork. Pulled off excess fat and grease and put the pork back in crock pot, pulled pork apart and stirred with the BBQ sauce. Absolutely perfect combo.
Slow-Cooker Recipe: Smoky Pea Soup
Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.
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Other: 8 Hours, 15 Minutes
- Calcium: 83mg
- Calories: 454
- Calories from fat: 0%
- Carbohydrate: 47g
- Cholesterol: 62mg
- Fat: 14g
- Fiber: 18g
- Iron: 4mg
- Protein: 35mg
- Saturated fat: 5g
- Sodium: 566mg
- 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
- Rinse the ham hocks. Place them in a 4- to 6-quart slow cooker, along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme. Cook on low for 8 hours, or on high for 4 hours. Using tongs, remove the ham hocks. When they're cool enough to handle, pick off the meat and discard the skin and bones. Chop the meat into small pieces, return it to the soup, and stir.
*A ham bone from a roast or 1/2 pound of cooked smoky bacon can be substituted; however, the soup will then require up to 1 tablespoon of salt. Add it 1/2 teaspoon at a time, tasting after each addition.
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