6-8cupschicken stock or brothenough to cover ham hocks
2smoked ham hocks
½cupfinely chopped onion
1tablespoonminced garlic
1cupdiced carrot
optional garnish: diced ham, diced raw carrot
Instructions
STOVE TOP DIRECTIONS
Add ingredients to a large soup pot and bring to a light boil. Reduce heat to a simmer and cover. Allow to simmer, stirring occasionally, until peas and ham hock are tender, about 2 hours.
Remove ham hocks and mash soup with a fork or blend with an immersion blender, depending on your consistency preference.
Optional step: brown diced ham (from hock) in a skillet and stir back into soup.
Garnish with raw diced carrots and additional ham, if desired.
SLOW COOKER DIRECTIONS
Add ingredients to slow cooker, stir, and cook on high 4-6 hours or low for 8-10 hours.
Remove ham hocks and mash soup with a fork or blend with an immersion blender, depending on your consistency preference.
Optional step: brown diced ham (from hock) in a skillet and stir back into soup.
Garnish with raw diced carrots and additional ham, if desired.
INSTANT POT DIRECTIONS
Add ingredients to inner liner of instant pot, stir, and cook on high (manual pressure) for 30 minutes.
Hit 'cancel; and allow natural pressure release (12 - 15 minutes) until pressure is released, or do a very careful controlled quick release, pausing if valve begins to sputter.
Remove ham hocks and mash soup with a fork or blend with an immersion blender, depending on your consistency preference.
Optional step: brown diced ham (from hock) in a skillet and stir back into soup.
Garnish with raw diced carrots and additional ham, if desired.
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.