Submitted by kate elizabeth
pea and ham soup
- 2 large smoked ham hocks
- 1/2 a cup of yellow split peas
- 1 onion
- 2 carrots
- 2 tablespoons of chicken stock (powdered)
- 1 can creamed corn
- 1/3 cup corn kernels
- Add enough water to cover hocks
- Place all ingredients and cook for 6-8 hours on high.
- Removed hocks and shred meat off them.
- Stir ham meat back through and serve
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