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Ham Hock Split Pea Soup
Melissa Hart

Ham Hock Split Pea Soup

Dry split peas need no soaking or pre-cooking; they break down around a smoked ham hock into naturally thick soup. Carrots stay in visible pieces, while the peas become the broth. Check the ham label before salting because cured hocks vary widely in sodium.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 pound dry green split peas rinsed and picked over
  • 1 smoked ham hock about 1 1/2 pounds
  • 3 carrots diced
  • 2 celery ribs diced
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 7 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt plus more as needed

Method
 

  1. Put the cold rinsed peas, ham hock, carrots, celery, onion and garlic in a 6-quart slow cooker.
  2. Add broth, thyme, bay leaves, pepper and 1/2 teaspoon salt.
  3. Stir once, keeping the ham hock mostly under the liquid.
  4. Cover and cook on low for 8 to 8 1/2 hours without lifting the lid, until the peas collapse and ham is tender.
  5. At dinner, discard bay leaves, shred the ham from the bone into the soup and taste before adding more salt.