Ingredients

The following ingredients have 8 Servings
  • 1 lb. dried green split peas (rinsed and drained)
  • 2 medium Yukon gold potatoes (peeled and cubed)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup carrots (sliced)
  • 1 large bay leaf
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 2 lbs. smoked ham hocks
  • 6 cups water
  • 1/2 cup light sour cream

Instruction

  • Rinse and drain dried split peas and place in the bottom of a 6-quart slow cooker. Layer the rest of the vegetables on top of the peas in the order listed.
  • Add the bay leaf and salt and pepper to the slow cooker and top with the ham hocks. Slowly pour the water over all. Cover and cook on low for 8 hours (or on high for 4.5 hours).
  • Remove and discard the bay leaf. Remove ham hocks and allow to cool slightly before removing the skin and meat from the bones. Chop the meat and discard the skin and bones.
  • Using an immersion blender or potato masher, mash vegetables in the slow cooker to desired consistency, leaving some chunks. Add the chopped meat to the soup and stir. Serve soup with a dollop of sour cream.