Submitted by kate elizabeth
pea and ham soup
Serving: 4
Ingredients
- 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
Instructions
- 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
Tried this recipe?Let us know how it was!
Absolutely delicious, I however added bacon pieces, garlic, an also a can of chicken an corn soup along with creamed corn, skipped the corn kernels. Around the 4hour mark of cooking I added a cup of water, After 6 hours I pulled the ham out an pulled the meat off the bone, I got my stick blender an blended the remaining of whatever was left over in the slow cooker, added the ham back in an made home made garlic bread to serve with it. Was perfect for a rainy day like yesterday
I cant see any liquid in the ingredients?
Thanks Ann, Kate had missed adding that, so I hunted down her original recipe to see what she did and updated that for her now 🙂
It’s enough water to cover hocks