If there’s a dish that whispers comfort, warmth, and nostalgia all at once, it’s split pea soup. There’s something about its rich, hearty flavor that instantly makes you feel at home. And when you add a ham hock into the mix, you elevate it to something truly soul-satisfying. Imagine a bowl of perfectly tender peas, meltingly soft vegetables, and a subtle smoky depth from the ham-it’s like a cozy hug in a bowl.
What makes this recipe extra special is the crock pot. Using a slow cooker allows the flavors to mingle and develop over hours, giving you a depth of taste that’s hard to achieve with quick stovetop methods. Plus, it’s incredibly convenient: you prep, set, and forget. Come evening, you’re greeted with the aroma of a home-cooked masterpiece.
Split Pea Soup Crock Pot Ham Hock Recipe
This recipe isn’t just about following steps; it’s about creating an experience. From peeling your vegetables to watching the peas transform into creamy perfection, every stage brings a little joy. Here’s how to make this classic comfort food in a slow cooker.
Ingredients Needed
Here’s a breakdown of everything you’ll need to create this magic:
- Split peas: 2 cups, preferably green, for that earthy, hearty base.
- Ham hock: 1 large, smoked, for rich depth and smokiness.
- Carrots: 2 medium, peeled and diced, adding subtle sweetness.
- Celery: 2 stalks, diced, for that aromatic, slightly peppery undertone.
- Onion: 1 medium, finely chopped, bringing natural sweetness and body.
- Garlic: 2 cloves, minced, for savory warmth.
- Bay leaves: 2, for a gentle herbal note.
- Thyme: 1 tsp dried (or a few sprigs fresh), enhancing complexity.
- Chicken or vegetable broth: 6 cups, as the liquid base.
- Salt and pepper: To taste, essential for balancing flavors.
- Optional extras: A splash of apple cider vinegar at the end to brighten flavors, or a pinch of smoked paprika for extra depth.
Cooking Instructions
Follow these steps carefully for that perfect creamy, smoky soup:
- Rinse and prep the peas: Place split peas in a colander and rinse under cold water until the water runs clear. This removes excess starch and prevents gumming.
- Layer ingredients in the crock pot: Start with the split peas at the bottom, then add diced carrots, celery, onion, and garlic. Place the ham hock on top. Sprinkle in thyme and tuck in bay leaves.
- Add the broth: Pour in 6 cups of broth. You can use chicken or vegetable broth, depending on preference.
- Cook low and slow: Cover and cook on low for 8-10 hours, or on high for 4-5 hours. The goal is tender peas and a ham hock that almost falls apart.
- Check consistency: Remove the ham hock, shred the meat, and return it to the pot. If the soup is too thick, add a little water or broth to loosen it.
- Season to perfection: Taste, and season with salt, pepper, and a splash of vinegar if desired. Remove bay leaves before serving.
Ingredient Insights
Understanding your ingredients transforms a good soup into a great one:
- Split peas: High in protein and fiber, they naturally thicken the soup as they break down. They have a mild, earthy flavor that pairs beautifully with smoky meat.
- Ham hock: The star of the show. A smoked ham hock imparts a deep, meaty richness without overpowering the delicate peas.
- Vegetables: Carrots and celery balance the smokiness with subtle sweetness and freshness. Onion and garlic provide foundational aromatics.
- Herbs and spices: Bay leaves and thyme create layers of flavor that infuse during slow cooking. A small amount goes a long way.
Expert Tips
Here’s where I get talkative, because these little tricks make a huge difference:
- Soak peas? Not necessary, but a quick rinse prevents clumping.
- Skim foam: Occasionally, a bit of foam forms on top. Skim it for a clearer broth.
- Shred the ham carefully: Some pieces may be fatty; trim small amounts for a cleaner texture.
- Consistency check: Remember, the soup will thicken as it cools. Slightly thinner is perfect for leftovers.
- Flavor boost: A dash of acid (vinegar or lemon juice) at the end lifts the flavors beautifully.
Recipe Variations
Keep things interesting with these tweaks:
- Vegetarian version: Skip the ham hock and use smoked paprika or liquid smoke for depth.
- Spicy kick: Add a pinch of cayenne or red pepper flakes.
- Chunky or smooth: Use an immersion blender for a creamy texture or leave it chunky for rustic charm.
- Add greens: Kale or spinach stirred in at the end adds color and nutrients.
Final Words
There’s a reason split pea soup with ham hock is a classic. It’s hearty, healthy, and incredibly forgiving-perfect for beginners and comforting for seasoned cooks alike. Using a crock pot takes the effort out while giving the flavor layers time to meld beautifully.
Serve it with crusty bread, a sprinkle of fresh parsley, or even a little sharp cheese. Every spoonful should feel like a celebration of simple, soulful cooking.
FAQs
Can I Use Smoked Or Unsmoked Ham Hocks For This Recipe?
Both smoked and unsmoked ham hocks can be used, but smoked ham hocks will add a richer, more pronounced smoky flavor to the soup, while unsmoked will produce a milder taste. Adjust seasoning accordingly.
Do I Need To Soak The Split Peas Before Cooking?
No soaking is required for split peas. They cook evenly in a slow cooker and will break down naturally, creating a creamy texture without pre-soaking.
How Long Should I Cook Split Pea Soup In A Crock Pot?
Cook on low for 7-8 hours or on high for 4-5 hours. Cooking on low ensures the peas fully soften and the flavors from the ham hock develop fully.
Can I Make This Soup Without A Ham Hock?
Yes, you can substitute the ham hock with smoked turkey, bacon, or even a ham bone. If you omit meat entirely, add a smoky or umami seasoning to compensate for the flavor loss.
Should I Remove The Ham Hock Before Serving?
Yes. Remove the ham hock, shred the meat, and discard the bone and connective tissue. Return the shredded meat to the soup before serving for best texture and flavor.
Can I Freeze Split Pea Soup Made With Ham Hock?
Yes, split pea soup freezes well. Cool completely, store in airtight containers, and freeze for up to 3 months. Reheat gently on the stove, as the soup thickens upon freezing and may require additional liquid.
How Can I Adjust The Thickness Of My Soup?
For a thicker soup, cook longer with the lid slightly ajar to allow some liquid to evaporate. For thinner soup, add additional broth or water gradually until the desired consistency is reached.
Can I Add Vegetables Like Carrots And Celery?
Yes, adding diced carrots, celery, or onions enhances flavor and nutrition. Add them at the start of cooking for a softer texture or in the last hour for a firmer bite.
Do I Need To Season The Soup Before Cooking Or After?
Season lightly at the beginning since the ham hock imparts saltiness. Adjust seasoning, especially salt and pepper, at the end of cooking to avoid over-salting.
Is It Necessary To Skim Fat From The Soup?
Yes, ham hocks release fat during slow cooking. Skim excess fat from the surface before serving to achieve a cleaner, less greasy soup while retaining the flavor.