Go Back
Smoky Split Pea Soup with Ham Hock
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound dried green split peas, rinsed
  • 1 smoked ham hock (about 1.5 pounds)
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for serving

Instructions
 

  • Place the rinsed split peas, ham hock, onion, carrots, celery, garlic, chicken broth, water, smoked paprika, and bay leaf into the slow cooker.
  • Stir the ingredients gently to distribute the vegetables and spices around the ham hock.
  • Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the split peas are soft and breaking apart.
  • Remove the ham hock from the pot. Shred the meat from the bone, discard the skin and bone, and return the meat to the soup.
  • Stir the soup and season with salt and black pepper to taste.
  • Ladle the soup into bowls and top each serving with chopped fresh parsley.

Notes

If the soup thickens too much after cooking, stir in a little warm broth or water to reach your preferred consistency. The smoked paprika reinforces the flavor from the ham hock, so taste before adding extra seasoning. Leftovers store well in the refrigerator for up to three days and reheat smoothly on the stovetop with a splash of water.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board