Smoked ham hocks add savory saltiness to the sweet split pea soup. Unlike some other dried beans or peas, split peas don’t have to be soaked before cooking.
How to Make It
1. Layer peas, potato, garlic, onion, celery, carrot, bay leaf, pepper, salt, and ham hocks in a 6-quart slow cooker. Gently pour 6 cups water over top. Cover and cook on low 8 hours.
2. Remove ham hocks from slow cooker. Remove meat from bones, and cut into bite-size 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. Ladle soup into bowls, and top with sour cream. Garnish with oregano leaves and chopped parsley, if desired.
Also appeared in: Cooking Light, September, 2021,Soups & Stews