Drew’s Kitchen- Smoky ham and split pea soup

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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

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