Split Pea Soup with Ham
- 1 of 3 Combine peas, potatoes, onion, garlic, ham hocks, bouillon cubes, water, bay leaf and 1/4 teaspoon salt in slow cooker, stirring to break up cubes. Cover and cook on HIGH for 2 hours or LOW for 3 hours.
- 2 of 3 Remove cover and stir in carrots, celery and thyme. Cook 2 hours more on HIGH or 3 hours more on LOW or until peas and potatoes are very tender.
- 3 of 3 Remove ham hocks and bay leaf from slow cooker and discard. Carefully puree soup in batches in a blender until completely smooth. Stir black pepper into soup and serve.
Servings Per Recipe: 10
Per Serving: 293 kcal cal., 2 g fiber, 640 mg sodium, 6 g Fat, total, 23 g pro., 40 g carb., 20 mg chol., 1 g sat. fat