Smoky Ham and Split Pea Soup

 

Yield:

Serves 8 (serving size: 1 1/4 cups)

Ingredients

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 bay leaf

1 teaspoon freshly ground black pepper

3/4 teaspoon kosher salt

2 pounds smoked ham hocks

6 cups water

1/2 cup light sour cream

Preparation

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.