Slow Cooker Pea-Ham Soup Recipe2020-10-28
- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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This information is per serving.
Slow cooker pea-ham soup recipe. Very delicious soup with ham and vegetables cooked in a slow cooker.
You may also like Slow Cooker Ham and Bean Soup or Slow Cooker Chicken with Ham. Do you like to prepare soups in a slow cooker? How about Chunky Pork Chili with Black Beans? Sounds good? So, let’s make it together before preparing the pea-ham soup recipe!
Slow Cooker Chunky Pork Chili with Black Beans
Pork tenderloin with vegetables, black beans, and spices cooked in 4-6-quart (4-6 L) slow cooker. An excellent hearty chili!
Makes 6 servings
Ingredients: 1 pound (480 g) pork tenderloin strips, cut into 1-inch (2.5 cm) pieces, 3/4 teaspoon (1 ml) garlic powder, 16 oz (480 ml) jar chunky-style salsa, 3 15 oz (450 ml) each cans black beans, rinsed and drained, 1/2 cup (125 ml) nonfat chicken broth, 1½ cups (375 ml) frozen pepper stir-fry, thawed and drained, 3/4 cup (180 ml) chopped yellow onion, 1/2 teaspoon (3 ml) ground cumin, 2½ teaspoons (12 ml) chili powder, 1 teaspoon (5 ml) dried oregano, nonfat shredded Cheddar cheese, nonfat sour cream, chopped green onions
Instructions: Lightly grease inside your slow cooker with nonstick cooking spray. Place pork tenderloin pieces in the greased slow cooker and sprinkle with garlic powder. Add the remaining ingredients and toss well.
Cover the cooker and cook on low-heat setting for 8-9 hours or high heat for 4-4½ hours.
Turn off the slow cooker and open the lid. Stir pork and bean chili well before serving. Ladle into soup bowls. Garnish with shredded Cheddar cheese, sour cream, and chopped green onions. Serve hot.
Nutrition facts per serving:330 Calories, 3.7 g Fat, 53 mg Cholesterol, 1.330 mg Sodium, 43 g Carbohydrate, 7 g Fiber, 31 g Protein
Slow Cooker Pea-Ham Soup Recipe
- 2 pounds (960 g) skinless smoked ham hock, fat removed
- 2 cups dried yellow split peas
- 1 large yellow onion, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, peeled and minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 7 cups (1.75 ml) reduced-sodium chicken broth
- 4 cups (1 L) water
- chopped fresh parsley
In a 6-quart (6 L) slow cooker, combine ham, split peas, onion, celery, carrots, garlic, salt, pepper, bay leaves, chicken broth, and water. Stir well.
Cover cooker and cook on low-heat setting for 8 hours.
Turn off the slow cooker and open the lid. Remove cooked ham from the pot and transfer it to the cutting board. Using 2 forks, shred the meat, then discard the bone and any fat.
Return 2 cups of shredded ham to the slow cooker, reserving the remaining ham for another use. Stir in chopped fresh parsley. Ladle soup into soup bowls. Serve with crusty bread.