Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.
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
How to Make It
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.
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.
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.
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!
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).
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.
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.
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.
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!