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Rating: 4 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.

Jane Kirby
Recipe by Real Simple March 2004

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Credit: Susie Cushner

Recipe Summary

prep:
15 mins
additional:
8 hrs 15 mins
total:
8 hrs 30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

calcium 83mg; 454 calories; carbohydrates 47g; cholesterol 62mg; fat 14g; fiber 18g; iron 4mg; protein 35mg; saturated fat 5g; sodium 566mg.
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