This is a good recipe, especially for how easy it is to make. When sitting in the slow cooker it did separate a bit but giving it a stir with the ladle before serving solved that issue and the consistency in the bowl was fine. It had a great flavor, though I did use slightly more ham hock than the recipe called for (just over 2lbs, I couldn't find just 1.5lbs). It was not as thick as some pea soups (but definitely not watery when you tasted it) and for a thicker version I'd reduce the broth by a cup or 2. The leftovers stored well and tasted great/good consistency when warmed up. I'll definitely make it again.
Slow-Cooker Recipe: Smoky Pea Soup
Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.
More From Real Simple
Other: 8 Hours, 15 Minutes
- Calcium: 83mg
- Calories: 454
- Calories from fat: 0%
- Carbohydrate: 47g
- Cholesterol: 62mg
- Fat: 14g
- Fiber: 18g
- Iron: 4mg
- Protein: 35mg
- Saturated fat: 5g
- Sodium: 566mg
- 2 ham hocks (about 1 1/2 pounds)*
- 1 pound green split peas
- 2 large carrots, coarsely chopped (2 cups)
- 2 large celery stalks, chopped (2 cups)
- 1 large onion, coarsely chopped (1 cup)
- 2 garlic cloves, chopped
- 2 32-ounce cans chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- Rinse the ham hocks. Place them in a 4- to 6-quart slow cooker, along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme. Cook on low for 8 hours, or on high for 4 hours. Using tongs, remove the ham hocks. When they're cool enough to handle, pick off the meat and discard the skin and bones. Chop the meat into small pieces, return it to the soup, and stir.
*A ham bone from a roast or 1/2 pound of cooked smoky bacon can be substituted; however, the soup will then require up to 1 tablespoon of salt. Add it 1/2 teaspoon at a time, tasting after each addition.
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