If you’re looking for a soup recipe that doesn’t require a lot of work, this is it. Chopping included I was able to get all of this done in 10 minutes, so no matter how busy your morning is you will always have enough time to prepare this! And once you come back from work it’s going to be ready and simply delicious!
Here’s what readers over at MyRecipes have said about this soup recipe:
I made this recipe exactly as written except used 4 cups unsalted chicken stock and 2 cups of water and used the bone from a holiday ham I had in my freezer. Delicious and so easy!! Yum! Will definitely be making this again!
1 pound dried green split peas, rinsed and drained
1 1/2 cups cubed peeled Yukon gold potatoes
5 garlic cloves, chopped
1 cup chopped onion
1 cup chopped celery
1 cup chopped peeled carrot
1 large McCormick bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon Morton kosher salt
2 pounds smoked ham hocks
6 cups water
1/2 cup Daisy light sour cream
1. Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6 cups water over top. Cover and cook on LOW for 8 hours.
2. Remove ham hocks from slow cooker. Remove meat from bones, and cut into bite-sized pieces; discard skin and bones. Discard bay leaf.
3. Coarsely mash soup to desired consistency, adding additional hot water to thin, if desired. Stir in chopped ham. Divide soup evenly among 8 bowls; top each serving with 1 tablespoon sour cream.
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Quick Tip: Leftovers freeze well!
Thanks to MyRecipes for this hearty weeknight soup.