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Split Pea Soup with Ham
Melissa Hart

Split Pea Soup with Ham

Split peas break down on their own, so this soup needs no blender and no flour. A ham hock gives the green puree smoky pieces of meat instead of an artificial aftertaste. Stir near the end because the thick soup can catch around a hot crock edge.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs smoked ham hocks
  • 1 lb dry green split peas rinsed
  • 1 1/2 cups diced yellow onion
  • 2 cups diced carrots
  • 1 1/2 cups diced celery
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1/2 tsp black pepper
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt

Method
 

  1. Place the ham hocks, split peas, onion, carrots, celery, garlic, broth, bay leaves and pepper in a 6-quart crockpot.
  2. Cover and cook on low for 7 to 8 hours until the peas have dissolved into a thick soup.
  3. Discard the bay leaves and remove the ham hocks.
  4. Discard the skin and bones, chop the ham, return it to the soup, and heat it to 165°F.
  5. Stir in the vinegar and add only as much salt as the ham-seasoned soup needs, loosening with hot water if necessary.