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17) Split Pea Soup with Smoked Ham Hock

Print Recipe
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb dried split peas rinsed
  • 1 smoked ham hock approximately 1 to 1.5 pounds
  • 1 large onion chopped (about 1 cup)
  • 2 carrots diced (about 1 cup)
  • 2 celery stalks diced (about 1 cup)
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • Salt to taste

Method
 

  1. Put the following into the slow cooker: peas, ham hock, onion, carrots, celery, garlic, broth, water, a bay leaf, thyme, and pepper.
  2. Cook on low for 8 hours.
  3. Take out the ham hock and throw away the bone and fat. Shred the meat.
  4. Return shredded ham to the soup. Taste and add salt if necessary.
  5. Remove bay leaf and serve.