Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by MyRecipes February 2011

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Credit: Kate Sears

Recipe Summary

prep:
20 mins
cook:
8 hrs
total:
8 hrs 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

557 calories; fat 22g; saturated fat 7g; protein 34g; carbohydrates 55g; fiber 7g; cholesterol 49mg; sodium 624mg.
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