Slow Cooker Split Pea and Ham Soup
A thick, satisfying split pea soup with smoky ham hock and vegetables — a classic American comfort dish that takes care of itself all day in the slow cooker.
Ingredients
- 2 cups dried green split peas, rinsed
- 1 large smoked ham hock (or 1 cup diced ham)
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 6 cups gluten-free chicken broth
- 2 cups water
- 2 bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp kosher salt
Instructions
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1
Add the 2 cups rinsed dried green split peas, 1 large smoked ham hock (or 1 cup diced ham), 2 medium diced carrots, 2 stalks diced celery stalks, 1 medium diced yellow onion, 4 cloves minced garlic cloves, 2 bay leaves, 1/2 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp kosher salt to the slow cooker.
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2
Pour in the 6 cups gluten-free chicken broth and 2 cups water. Stir gently to combine. The liquid should just cover the ingredients; add more water if needed.
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3
Cook on LOW for 8 hours (or HIGH for 5-6 hours), until the dried green split peas are completely soft and beginning to dissolve into a thick, creamy soup.
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4
Remove the smoked ham hock (or 1 cup diced ham). When cool enough to handle, pull the meat from the bone, shred it into bite-size pieces, and return the meat to the slow cooker. Discard the bone and bay leaves.
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5
Stir the soup vigorously to help break down the peas. Taste and adjust with additional kosher salt and black pepper. Ladle into bowls and serve hot.