1. Place split peas on bottom of slow cooker.
2. Add carrots, celery, onion, bay leaf and ham hock.
3. Cover with water.
4. Cook on low for 6-8 hours or high for 4-6 hours, or until meat will fall off the bone easily.
5. Remove bone, discard fat and skin. Chop meat and return to soup.
This soup freezes well.
Serve with home-made crusty bread rolls.
If the ham hock is smaller, use less water in the recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (324g)|
|Recipe Makes: 6-8 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 209.1mg||7 %|
|Potassium 399.3mg||11 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 12.1g|
|Protein 6.7g||10 %|
Powered by: USDA Nutrition Database
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: 105
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.