Photo: Kate Sears
Prep Time
20 Mins
Cook Time
8 Hours
Serves 8

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Seaview's Review

January 03, 2014

ericjperrott's Review

January 28, 2013
Tasted just like my dad's split pea soup.