Slow Cooker Split Pea Soup With Ham Hocks

Slow Cooker Split Pea Soup with Ham Hocks is the epitome of comfort food—rich, hearty, and incredibly satisfying. This recipe allows you to enjoy a deeply flavorful soup with minimal effort, thanks to the magic of the slow cooker. The split peas become tender and creamy as they cook slowly with smoky ham hocks, creating a deliciously thick and hearty soup. Enhanced with aromatic vegetables and a blend of spices, this soup is perfect for warming up on a chilly day or serving as a cozy meal for your family. The best part? You can set it up in the morning and come home to a delicious, ready-to-eat meal.

Ingredients:

• 1 lb dried split peas, rinsed and sorted
• 2 smoked ham hocks
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 6 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• Salt to taste
• 1 tbsp olive oil (optional, for sautéing)

Instructions:

1. Prepare Ingredients: Rinse and sort the split peas to remove any debris. Set aside.
2. Sauté Aromatics (Optional): In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes. This step enhances the flavor but can be skipped if you’re short on time.
3. Combine Ingredients: In the slow cooker, add the rinsed split peas, smoked ham hocks, sautéed onions and garlic (if using), sliced carrots, and sliced celery.
4. Add Broth and Seasonings: Pour in the chicken or vegetable broth. Add the bay leaf, dried thyme, and black pepper. Stir to combine.
5. Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the split peas are tender and the ham hocks are falling off the bone.
6. Shred Ham and Adjust Seasoning: Once the soup is cooked, remove the ham hocks and shred the meat from the bones. Discard any fat and bones, then return the shredded meat to the soup. Stir to combine. Taste and adjust seasoning with salt as needed.
7. Serve: Ladle the soup into bowls and enjoy hot. This soup pairs wonderfully with crusty bread or a simple green salad.
8. Store and Reheat: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat thoroughly before serving.