There’s something inherently comforting about a steaming bowl of split pea soup. It’s hearty, nutritious, and has that ’made with love’ vibe that warms the soul. When paired with a ham hock, this humble soup transforms into a rich, savory, and deeply satisfying dish. Using a slow cooker elevates it further-it’s practically effortless, allowing flavors to meld together over hours, filling your kitchen with an irresistible aroma. If you’ve ever wanted a soup that’s cozy, flavorful, and practically cooks itself, this recipe is your new best friend.
- Comfort food at its finest
- Effortless preparation thanks to slow cooking
- Perfect for chilly days or meal prepping
- Rich, smoky flavor from the ham hock
- Nutritious and filling
Split Pea Soup Ham Hock Slow Cooker Recipe
This recipe is a classic for a reason-it’s simple, flexible, and endlessly comforting. The slow cooker does the heavy lifting, leaving you free to focus on other things while it works its magic. By the end of the day, you’ll have a soup that’s thick, creamy, and bursting with flavor.
Ingredients Needed
Here’s everything you’ll need to make this dish sing:
- Split peas – 2 cups, rinsed and sorted
- Ham hock – 1 large, smoked for maximum flavor
- Onion – 1 large, diced
- Carrots – 2 medium, peeled and chopped
- Celery – 2 stalks, chopped
- Garlic – 3 cloves, minced
- Bay leaves – 2
- Thyme – 1 teaspoon, dried or 2 sprigs fresh
- Chicken or vegetable broth – 6 cups (low sodium preferred)
- Water – 1-2 cups as needed
- Salt and pepper – to taste
- Optional extras: potatoes, parsnips, smoked paprika, or a splash of vinegar for tang
Cooking Instructions
Let’s break this down step by step so you can master it with ease:
- Prep the ingredients: Rinse the split peas under cold water until the water runs clear. Chop all your vegetables and mince the garlic.
- Layer in the slow cooker: Place the split peas at the bottom, then add the diced onions, carrots, celery, garlic, and ham hock on top. Sprinkle in thyme and add bay leaves.
- Add liquid: Pour in the chicken or vegetable broth. If necessary, add water to ensure the ingredients are mostly submerged.
- Set and forget: Cover the slow cooker and set it on low for 8 hours or high for 4-5 hours. Avoid lifting the lid frequently, as this can extend cooking time.
- Check for tenderness: The soup is ready when the peas have broken down and the ham hock is tender enough to shred with a fork.
- Remove the ham hock: Shred the meat, discarding the bone and any excess fat, then stir it back into the soup.
- Season: Taste and adjust with salt, pepper, and any optional seasonings.
Ingredient Insights
- Split peas: Naturally thickening, they create a creamy texture without cream. Green or yellow peas both work well.
- Ham hock: Adds depth, smokiness, and a savory richness that is hard to replicate with any other ingredient.
- Vegetables: Carrots, celery, and onions form the classic mirepoix base, adding sweetness and aromatic flavor.
- Herbs: Bay leaves and thyme complement the smoky ham, creating layers of flavor.
Expert Tips
- Soak your split peas? Not necessary! Split peas cook faster than most legumes and don’t require soaking.
- Skim the foam: During the first hour of cooking, a foam may form. Skim it off for a clearer soup.
- Thicken naturally: If your soup is too thin, remove the ham hock and blend a portion of the soup, then stir it back in.
- Leftovers: Soup thickens in the fridge; add water or broth when reheating to achieve the desired consistency.
- Freezing: Perfect for meal prep. Freeze in airtight containers for up to 3 months.
Recipe Variations
- Vegetarian version: Skip the ham hock and add smoked paprika, liquid smoke, or miso for depth.
- Spicy twist: Add a pinch of cayenne or smoked chili powder for warmth.
- Chunky style: Leave some peas unblended for texture.
- Add grains: Barley or farro can make it even heartier.
Final Words
This split pea soup with ham hock isn’t just food-it’s an experience. From the first simmer to the final taste, it’s a celebration of slow-cooked comfort and simplicity. Each bite offers creamy, smoky, and subtly sweet notes that make it hard to resist. It’s the kind of recipe you’ll return to over and over, especially on days when life calls for a little extra warmth.
FAQs
What Ingredients Are Essential For A Split Pea Soup With Ham Hock In A Slow Cooker?
The essential ingredients include dried split peas, a smoked ham hock, onions, carrots, celery, garlic, chicken or vegetable broth, bay leaves, thyme, salt, and black pepper. Optional ingredients include potatoes, parsley, and smoked paprika for added flavor.
How Long Should I Cook Split Pea Soup With Ham Hock In A Slow Cooker?
Cooking time typically ranges from 6 to 8 hours on low heat or 3 to 4 hours on high heat. Cooking on low allows the peas to soften fully and the ham hock to release maximum flavor into the soup.
Do I Need To Soak The Split Peas Before Using Them In A Slow Cooker?
No, split peas do not require soaking before cooking. Unlike other legumes, they soften relatively quickly during slow cooking, and soaking may result in overly mushy soup.
Can I Use A Pre-cooked Ham Hock For This Recipe?
Yes, a pre-cooked ham hock can be used. If using a pre-cooked ham hock, reduce the cooking time slightly and add it in the last 2 to 3 hours to prevent overcooking and maintain flavor.
How Do I Make The Soup Creamy Without Using Cream Or Milk?
The soup naturally thickens as the split peas break down during cooking. For a smoother texture, remove the ham hock, then use an immersion blender to partially or fully blend the peas before returning the ham to the soup.
Can I Prepare This Soup In Advance And Store It?
Yes, the soup can be made ahead of time. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, add a little water or broth if the soup has thickened too much.
How Can I Reduce The Sodium In A Split Pea Soup With Ham Hock?
Use a low-sodium broth or water, and rinse the ham hock if it is heavily salted. You can also adjust seasoning at the end of cooking instead of adding salt at the beginning.
What Vegetables Work Best In A Slow Cooker Split Pea Soup?
Classic vegetables include onions, carrots, and celery. Optional additions are potatoes, leeks, parsnips, or turnips, which all add texture and depth of flavor.
Can I Make This Recipe Vegetarian?
Yes, to make a vegetarian version, omit the ham hock and use vegetable broth. You can add smoked paprika, liquid smoke, or a smoked tofu for a similar depth of flavor that the ham hock provides.
How Do I Know When The Split Peas Are Fully Cooked?
Split peas are fully cooked when they are tender and have broken down enough to naturally thicken the soup. They should have a creamy texture without being grainy or hard. Stir occasionally during cooking to check consistency.