Ingredients:
- 500g (1lb) dried split peas (Green or yellow work great)
- 1.2kg (2.6lbs) ham hock, smoked or unsmoked (Or a meaty leftover ham bone)
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 2 bay leaves
- 1 tsp freshly ground black pepper
- 1/2 tsp salt (adjust after cooking, ham adds saltiness)
- 8 cups (2 liters) low-sodium chicken or vegetable broth
Instructions:
Prep and Soak (optional, but recommended):
- Rinse the split peas thoroughly in a colander.
- For quicker cooking and easier digestion, soak the peas for 1-2 hours or overnight in a large bowl filled with water. Drain the peas before adding to the slow cooker.
Combine:
- Add all ingredients (soaked peas, ham hock, vegetables, herbs, spices, and broth) directly into your slow cooker.
Slow Cook:
- Cook on LOW for 8-10 hours, or HIGH for 5-6 hours, until the peas are very tender and the soup has thickened.
Shred the Ham:
- Remove the ham hock from the soup. Let it cool slightly, then shred the meat, discarding any bone, excess fat, and skin.
Adjust & Blend (optional):
- Remove the bay leaves.
- For a chunkier soup, leave it as is.
- For a smoother consistency, blend about half of the soup with a stick blender or transfer portions to a regular blender (be careful with hot liquids).
Finish and Serve:
- Return the shredded ham to the pot.
- Taste and adjust seasoning with more salt and pepper if needed.
- If the soup is too thick, add a bit of hot water to thin to your desired consistency.
- Ladle into bowls and garnish with fresh parsley (optional).
Tips:
- Smoked vs. Unsmoked Hock: Smoked ham hock adds extra depth of flavor. Unsmoked is also delicious.
- Leftover Ham: Use a large, meaty ham bone with some ham still attached for similar flavor. Adjust cooking time downward if needed.
- Stovetop Option: Can be made on the stovetop – simmer for 1-2 hours or until peas are tender.
- Make It Vegetarian: Omit the ham and use rich vegetable broth for a hearty vegetarian soup. Add a dollop of crème fraîche or a swirl of olive oil when serving.
