HAM BONE LENTIL SOUP SLOW COOKER RECIPES

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SLOW-COOKER HAM AND BLACK-EYED PEA SOUP - BETTYCROCKER…



Slow-Cooker Ham and Black-Eyed Pea Soup - BettyCrocker… image

This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it’s finished its flavoring duties, that ham hock still has more to give your soup. The meat that’s clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that’ll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.

Provided by Betty Crocker Kitchens

Total Time 7 hours 25 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ reduced sodium chicken broth
3 cans (15.8 oz each) black-eyed peas, drained, rinsed
1 smoked ham hock or shank
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
  • Add broth, black-eyed peas and ham hock to slow cooker.
  • Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
  • Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
  • Skim off any excess fat from top of soup. Add parsley, and serve.

Nutrition Facts : Calories 260 , CarbohydrateContent 39 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 9 g, ProteinContent 16 g, SaturatedFatContent 1 g, ServingSize About 1 1/2 Cups, SodiumContent 850 mg, SugarContent 3 g, TransFatContent 0 g

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE RECIPE: HOW T…



Old-Fashioned Split Pea Soup with Ham Bone Recipe: How t… image

Not only is this old-fashioned favorite a snap to make but it's economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. —Laurie Todd, Columbus, Mississippi

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 02 hours 45 minutes

Prep Time 15 minutes

Cook Time 02 hours 30 minutes

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

1 package (16 ounces) dried green split peas
1 meaty ham bone
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 cup chopped carrot
1 cup chopped celery

Steps:

  • Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 202 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 267mg sodium, CarbohydrateContent 31g carbohydrate (6g sugars, FiberContent 12g fiber), ProteinContent 14g protein.

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