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Split Pea Soup with Cheddar Toasts

Photo: Kate Sears
Prep time 20 mins
Cook time 8 hrs
Yield Serves 8


  • 1 16-oz. bag dried green split peas, rinsed and picked over
  • 2 smoked ham hocks
  • 3 carrots, cut into 2-inch pieces
  • 2 leeks, white and light green parts, finely chopped
  • 1 bay leaf
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 cup shredded Cheddar
  • 8 1/2-inch-thick slices baguette or country bread, cut on bias

Nutrition Information

  • calories 557
  • fat 22 g
  • satfat 7 g
  • protein 34 g
  • carbohydrate 55 g
  • fiber 7 g
  • cholesterol 49 mg
  • sodium 624 mg

How to Make It

  1. Place split peas, ham hocks, carrots, leeks, bay leaf, parsley and salt in slow cooker. Stir in 6 cups water, cover and cook on low until peas are tender and ham is falling off the bone, 6 to 8 hours. Remove ham hocks, shred meat and return to cooker to keep warm.

  2. Preheat oven to 400ºF; line a rimmed baking sheet with foil. Sprinkle cheese over bread slices. Place on baking sheet and toast until cheese is melted and bubbling, 1 to 2 minutes. Ladle soup into bowls, top each with a cheese toast, and serve.