Split pea soup is a hearty, comforting classic, and making it in a slow cooker elevates its flavor to another level. This recipe, featuring ham hocks for incredible depth, is perfect for a chilly evening and surprisingly easy to prepare. The slow cooking process allows the peas to soften beautifully, releasing their earthy sweetness, while the ham hocks impart a rich, savory flavor that permeates the entire soup. Let's dive into the delicious details!
What Makes This Crock-Pot Split Pea Soup Recipe Special?
This recipe isn't just another split pea soup recipe; it's designed for maximum flavor and convenience. The use of a crock-pot allows for a hands-off cooking experience, leaving you free to focus on other tasks while the soup simmers to perfection. The addition of ham hocks is key; they contribute an unparalleled depth of flavor that you simply won't find in other recipes. We'll explore variations and tips to help you customize this recipe to your preferences.
Ingredients You'll Need:
- 1 lb split peas, green or yellow (rinsed)
- 2-3 ham hocks (about 2 lbs total)
- 8 cups chicken broth (or water for a lower sodium option)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon black pepper
- Salt to taste (add cautiously, as ham hocks are salty)
- Optional additions: bay leaf, smoked paprika, a splash of apple cider vinegar for brightness.
Instructions for Crock-Pot Split Pea Soup:
- Combine Ingredients: In your slow cooker, combine the rinsed split peas, ham hocks, chicken broth (or water), onion, carrots, celery, garlic, thyme, sage, and black pepper. If using, add a bay leaf and smoked paprika now.
- Slow Cook: Cook on low for 8-10 hours, or on high for 4-6 hours, or until the split peas are very tender and easily mashed. Stir occasionally to prevent sticking.
- Remove Ham Hocks: Once cooked, carefully remove the ham hocks from the soup. Let them cool slightly, then shred the meat and set aside.
- Season and Blend (Optional): Taste the soup and add salt to taste (remember ham hocks are salty!). If you prefer a smoother soup, use an immersion blender to partially or fully puree a portion of the soup.
- Return Ham: Stir in the shredded ham hock meat. Add a splash of apple cider vinegar for brightness (optional).
- Serve: Ladle the soup into bowls and serve hot. Garnish with a dollop of sour cream or a sprinkle of fresh parsley, if desired.
Frequently Asked Questions (FAQ)
Can I use other types of meat instead of ham hocks?
Yes! Smoked turkey legs, pork shoulder, or even a combination of ham bone and a smoked sausage can be used to create a delicious variation. Remember to adjust the salt accordingly depending on the saltiness of your chosen meat.
How long can I store leftover split pea soup?
Leftover split pea soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well; simply transfer to freezer-safe containers and freeze for up to 3 months.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. The cooking time will be significantly shorter. Refer to your Instant Pot's manual for specific instructions on cooking times and pressure settings. Generally, you'll sauté the vegetables first, then add the remaining ingredients and pressure cook for about 30 minutes, followed by a natural pressure release.
What can I serve with split pea soup?
Split pea soup pairs beautifully with crusty bread for dipping, a simple green salad, or cornbread.
This recipe provides a delicious and convenient way to enjoy a classic comfort food. Experiment with different seasonings and additions to create your perfect bowl of Crock-Pot split pea soup with ham hocks! Enjoy!
