Emeril's Slow-Cooker Split-Pea Soup

Name: Emeril's Slow-Cooker Split-Pea Soup
Prep time: 30 min
Total time: 390 min
Ingredients: 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; 0.5 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 ¼ pounds total), with several ½-inch slits cut into skin; Coarse salt and ground pepper

3.6

(475)

7 Reviews

By

Martha Stewart Test Kitchen

Updated on February 28, 2018

Prep Time:

30 mins

Total Time:

6 hrs 30 mins

Servings:

10

This slow-cooker version of split-pea soup is as easy as it gets and is packed with healthy fiber and protein. Serve it with crusty bread and you've got a soul-warming meal ready to go.

Ingredients

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
½ 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 ¼ pounds total), with several ½-inch slits cut into skin
Coarse salt and ground pepper

Directions

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.

Marcus Nilsson

Cook's Notes

Let older children help with chopping and measuring; younger ones will have fun sorting out any small stones that may have ended up in the dried peas.

Originally appeared: Everyday Food, October 2011