Ingredients Jump to Instructions ↓

  1. 10 cups low-sodium chicken broth

  2. 2 pounds dried green split peas, picked over, rinsed, and drained

  3. 1 medium onion, diced small

  4. 4 small carrots, diced small

  5. 1 celery stalk, diced small

  6. 1/2 red bell pepper, diced small

  7. 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)

  8. 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)

  9. 2 dried bay leaves

  10. 2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin

  11. Coarse salt and ground pepper

Instructions Jump to Ingredients ↑

  1. Photo: Marcus Nilsson In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.

  2. Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.

  3. Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.


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