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slow cooker split pea soup

Slow Cooker Split Pea Soup with Smoked Ham Hock

Thick split pea soup seasoned by a smoked ham hock.
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Prep Time 20 minutes
Cook Time 8 hours
Servings: 8 Servings
Course: Soups
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound dried green split peas rinsed
  • 1 smoked ham hock about 1 to 1 1/2 pounds
  • 1 medium onion diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 3 garlic cloves minced, or 3/8 teaspoon garlic powder
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 6 to 7 cups chicken broth or enough to cover by about 1 inch
  • Black pepper
  • Salt only if needed
  • 1/2 teaspoon yeast extract powder optional
  • Splash of apple cider vinegar optional

Method
 

  1. Rinse and pick over the split peas.
  2. Add the peas, ham hock, onion, carrots, celery, garlic, bay leaves, and thyme to the slow cooker.
  3. Pour in broth until the ingredients are covered by about an inch, stopping at least an inch below the rim.
  4. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the peas have broken down.
  5. If the soup is thin, uncover, switch to high, and cook 45 to 60 minutes more, stirring a couple of times.
  6. Remove the ham hock. Discard the skin, fat, bone, and bay leaves. Shred the meat and return it to the pot.
  7. For a thicker soup, pulse an immersion blender a few times, leaving some peas visible. Do not fully puree.
  8. Stir in the yeast extract if using, then add pepper. Salt only if it needs it, and finish with a splash of vinegar.

Notes

No need to soak the peas.
Leftovers thicken in the fridge. Loosen with broth when reheating.
A batch and a half is the comfortable max in a 6-quart cooker. Support the crock from underneath when it is full.