The night before, add 4 cups cold water to slow cooker/crockpot; stir in the dried green split peas; do NOT turn on the slow cooker/crockpot.
Cover and let soak overnight; In the morning drain and rinsed the split peas; Return the rinsed peas to the slow cooker/crockpot.
Add the chicken bouillon cubes (or the chicken bouillion granules), the onion, the garlic and the salt and pepper; do NOT stir.
Place the ham hock on top of everything, in the middle of the slow cooker/crockpot; Slowly pour in the 6 cups of water; do NOT stir.
Cover and cook on low for 8-10 hours or on high for 4-5 hours; resist the urge to open the lid for a peek; do NOT stir.
When the cooktime is over, remove the ham hock and remove the meat from it; Chop the meat finely and return to the soup.
NOW you can stir and see if it is thick enough for you; if not, remove half the soup and puree it in a food processor or a blender.
Return the pureed soup to the slow cooker/crockpot and stir; Serve hot with crusty rolls or biscuits.
Leftovers may be frozen for OAMC purposes and reheated in the microwave at a later date.
Prep time listed does not include overnight pre-soaking of the peas.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4|
|Calories from Fat: 63 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 39.1mg||12 %|
|Sodium 813.1mg||28 %|
|Potassium 675.3mg||18 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 17.9g|
|Protein 23.9g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 265
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