Fireman Bob's Slow Cooker Split Pea Soup my way...

Bob Cooney


Now Don't anybody faint.....

Thought I would share this simple soup....

☆☆☆☆☆ 0 votes
20 Min
2 Hr
Slow Cooker Crock Pot


3 Tbsp
2 medium
leeks - halved lengthwise, and thinly sliced (white and green parts only)
2 large
carrots - shredded
2 tsp
course sea salt - or to taste
3 c
homemade chicken broth
2 tsp
fresh ground black pepper - or to taste
4 c
split green peas - dry - rinsed and destoned
1 tsp
fresh squeezed lemon juice
4 large
ham hocks
1 c
sour cream


1In a large Dutch Oven, melt the butter over low heat. Add the leeks, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 8 minutes.
2Add the broth, remaining 1 1/2 teaspoons salt, pepper, ham hocks, carrots, and bring to a boil. Add the peas and bring to a boil again for 7 minutes.
3Reduce the heat to low and simmer for 2 hours, stirring occasionally.
4Once cooked, remove ham hocks and set aside.
5Using a blender, puree the soup in batches until smooth, add ham hocks back to the soup and serve hot.
6Top each serving with a dollop of sour cream, if desired.
7ENJOY !!!

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Hashtag: #comfort-food