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Ingredients
2 (16 oz) Packages dried split green peas
3 Ham hocks, split (about 3 lbs. total)
4 Small carrots, peeled & thinly sliced
2 Medium onions, chopped
2 Celery ribs, thinly sliced
3 Garlic cloves, minced
2 Medium bay leaves
2 Teaspoon salt
1/4 Teaspoon black pepper
1 Quart hot milk or half & half
Croutons
Instructions
Layer peas, ham hocks, carrots, onions, celery, garlic, bay leaves, salt and pepper in crockpot in order given. Pour in water. Do Not Stir.
Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours or until peas are very soft and ham hocks are tender.
Remove ham hocks and bay leaves. If you prefer a smoother soup, cool slightly, then puree the vegetable mixture, 2 to 3 cups at a time, in a blender container. Cut meat from bone; dice and return ham to soup in crockpot.
Stir in milk. Cover and cook on HIGH for 30 minutes or until heated through.
Ladle into soup bowls; garnish with croutons. Serve with corn bread and fresh fruit.