Slow Cooker Split Pea and Ham Soup



  • 10 cups low-sodium chicken broth
  • 2 pounds dried green split peas, picked over, rinsed, and drained
  • 1 medium onion, diced small
  • 4 small carrots, diced small
  • 1 celery stalk, diced small
  • 1/2 red bell pepper, diced small
  • 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)
  • 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
  • 2 dried bay leaves
  • 2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin
  • Coarse salt and ground pepper


In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.

Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.

Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.

Recipe courtesy of Emeril via