Slow-Cooker Recipe: Smoky Pea Soup

  • katiesue Posted: 12/15/09
    Worthy of a Special Occasion

    I was slightly disappointed by this recipe. Perhaps I didn't use enough ham hock but it was a bit bland for my taste. I will confess I did forget the garlic, so perhaps that would have made a difference. In the future I think I will add some diced ham at the end. The ham hocks did not have enough meat to add much to the soup. This is a very easy recipe and made the house smell wonderful as it was cooking all day. With some crusty bread and a glass of wine it was a solid mid-week meal.

  • Marieaa65 Posted: 01/28/09
    Worthy of a Special Occasion

    I used a Ham bone , As I just finished having Ham suppers and lots of meat still on the bone, very good pea soup,

  • penandras Posted: 01/20/10
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    I always use a left over ham bone so I usually have a lot more ham in my soup than the recipe. I also use 1 can of chicken stock and 1 can of beef stock when I make this (plus any liquid that I've saved (frozen) from cooking the ham) --- this seems to give a more complex flavor (we like it). To make prep easier, I buy the Mirepoix mix at Trader Joe's (this works well for the Hearty Potato Soup recipe on this same site).

  • Dezzzz Posted: 10/11/09
    Worthy of a Special Occasion

    Delicious! Very hearty, tasty, and best of all, nutritious. I would make it again. Great for dinner, get-togethers, a great autumn soup! Some alterations: I used yellow split pea instead, minced garlic from a jar instead of cloves, added slices of yellow cucumbers (cross pollination with lemon cucumbers from my garden), and I marinated the ham hocks with apple cider vinegar before placement into the slow cooker. End result: Fantastic soup!

  • 4boysmomma Posted: 01/31/10
    Worthy of a Special Occasion

    My family loved this! My husband has always liked split pea and ham-and he love it. My two teenage sons usually tolerate it but had seconds of this. I had approx. 8 slices of bacon,already cooked,so cut them in small pieces and added it at the end just to warm up. Had it over cornbread-so good. Will make again!

  • Zigzag10 Posted: 06/01/11
    Worthy of a Special Occasion

    I would rate this soup with 2.5 stars, or just "okay." I found the texture to be too gritty and the flavor was lacking. I'll continue looking for another pea and ham soup.

  • mfcarn Posted: 03/08/13
    Worthy of a Special Occasion

    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.

  • camatt Posted: 01/27/13
    Worthy of a Special Occasion

    This soup was wonderful. I added two potatoes, I think that helps with the texture. When it was done, I removed the ham bone, and pureed the rest of the soup. This keeps it from separating. Then I added the meat back to the soup. Absolutely delicious.

  • MaryDek Posted: 01/15/13
    Worthy of a Special Occasion

    Ugh! Total waste of money since we threw the whole thing out. It was too watery & kept separating. It looked unappealing to eat if you didn't stir it up & only mildly appetizing once you stirred it. I'm confused how others rated it a 5.

  • MAKs10 Posted: 08/12/13
    Worthy of a Special Occasion

    This recipe was so easy to prepare and was one of the best I have ever tasted. This is a keeper for sure. Down side is that It took all day to cook... About 8 hours on high then I turned it down to low for 4 more hours. But it sure was worth the wait! I used the smoked ham hocks and an hour before serving. I took the bone and skin off, cut up the meat and put just the meat back in the soup. I served with open faced pulled pork and BBQ sauce which I had in another crock pot. I just put a pork roast in with a bottle of BBQ sauce poured over it and cooked it all day too. An hour before serving, I pulled out the pork. Pulled off excess fat and grease and put the pork back in crock pot, pulled pork apart and stirred with the BBQ sauce. Absolutely perfect combo.

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