Ingredients:
- 1 pound dried green split peas, rinsed and drained
- 1 ½ cups cubed peeled Yukon Gold potatoes
- 5 garlic cloves, chopped
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped peeled carrot
- 1 large bay leaf
- 1 tsp. freshly ground black pepper
- ¾ tsp kosher salt
- 2 pounds smoked ham hocks
- 6 cups water
- ½ cup light sour cream
Preparation:
- Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6 cups water over top. Cover and cook on LOW for 8 hours.
- Remove ham hocks from slow cooker. Remove meat from bones, and cut into bite-sized pieces; discard skin and bones. Discard bay leaf.
- Coarsely mash soup to desired consistency, adding additional hot water to thin, if desired. Stir in chopped ham. Divide soup evenly among 8 bowls; top each serving with 2 tbsp sour cream.
Cooking time
Hands-on time 15 min; Total cooking time 8 hrs 15 min
Makes (8) 1¼-cup servings.
Nutrition
304 calories; 4.6g fat (1.9g sat, .2g mono, .3g poly), 22g protein, 45g carb, 16g fiber, 24mg chol, 3mg iron, 594mg sodium, 76mg calcium.
-Recipe by Deb Wise in Cooking Light, October 2015
