Boost the flavor of this pea and potato soup recipe by adding ham hocks. The slow cooker makes it a great weeknight meal solution.

Source: Family Circle
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

293 calories; 6 g total fat; 1 g saturated fat; 20 mg cholesterol; 640 mg sodium. 40 g carbohydrates; 2 g fiber; 23 g protein;

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