Split Pea Soup with Cheddar Toasts

Photo: Kate Sears

Yield: Serves 8
Cost per Serving: $1.05
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Nutritional Information

Amount per serving
  • Calories: 557
  • Fat: 22g
  • Saturated fat: 7g
  • Protein: 34g
  • Carbohydrate: 55g
  • Fiber: 7g
  • Cholesterol: 49mg
  • Sodium: 624mg


  • 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


  1. 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. 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.
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