Serves: 7
Total Calories: 369
Combine all ingredients in a 4-quart slow cooker. Cover and cook on low setting 10–12 hours or high setting 5–6 hours. Remove ham hocks. When ham hocks are cool enough to handle, remove meat from bones; discard bones. Coarsely chop meat; stir into soup.
This Split Pea and Ham Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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