Slow Cooker Split Pea Soup

There are some meals that don’t exactly bring the man rushing in to the table with anticipation and a growling stomach. Dinners like meatloaf, meals where I sneak in a little horseradish, or Dijon, and anything with onions that he can see, yeah, those are met with sighs and rolling of the eyes.

I would imagine this gets thrown in there with the rest. Split pea soup. It doesn’t exactly sound smexy, and it certainly doesn’t back up its unappetizing name with a smoking body. Nope, this one is all about personality. Or in the case of food, flavor.

It’s hard to imagine after simmering all day with a ham hock that dirt could be anything other than delicious. I mean really, ham = pig and pig = bacon. And we all know bacon is the snack of the gods. There may be a tad bit of hyperbole in that, but if you use this backwards logic it will convince most skeptics to try a bite. Once they try a bite, there’s no going back.

 

Slow Cooker Split Pea Soup

Slow Cooker Split Pea Soup

Ingredients

  • 2 onions, minced
  • 3 garlic cloves, minced
  • 1 tbs vegetable oil
  • 1 1/2 teas minced fresh thyme (1/2 teas dried thyme)
  • 1/9 teas red pepper flakes
  • 4 cups low-sodium chicken broth
  • 3 cups water
  • 1 lbs green split peas (2 cups), picked over and rinsed
  • 4 carrots, peeled and cut into 1/2 inch thick pieces
  • 2 bay leaves
  • 1 smoked ham hock, rinsed
  • 8 ounces ham steak, cut into 1/2 inch pieces
  • 1 tbs lemon juice
  • salt and pepper

Preparation

Microwave onions, garlic, oil, thyme, and red pepper flakes in bowl, stirring occasionally, until onion are softened, about 5 minutes; transfer to slow cooker.

Stir broth, water, split peas, carrots and bay leaves into slow cooker. Nestle ham hock into slow cooker. Cover and cook until peas are tender, 9 to 11 hours on low or 5 to 7 hours on high.

Remove ham hock, let cool slightly, then shred into bite-sized pieces, discarding skin and bones. Let soup settle 5 minutes, then remove from surface using large spoon. Discard bay leaves.

Stir in ham steak and shredded ham hock, cover and let cook on high until heated through, about 15 minutes. Stir in lemon juice, season with salt and pepper to taste, and serve.

Adapted From

http://passthesushi.com/slow-cooker-split-pea-soup/

 

This recipe made a hearty thick split pea soup. You could thin it out a bit by adding more broth.

 I’m guest posting today over at Dinners, Dishes, and Desserts! Go check it out :)


Comments

  1. says

    I guess all men are not created equal, because one mention of onion and I’m drooling!

    I do agree that I turn my nose up to split pea soup, but then I’ve never seen split pea soup like yours. You have so much meat and other broth in there that it’s not green (GOOD thing!)

    That looks so incredibly appetizing!

  2. says

    I love split pea soup. Seriously so. Unfortunately, I’m the only one that does. I’m waiting for the day that Dudette will sit still long enough for me to get through reading Dr. Seuss’ “Bartholomew and the Ooblek” because that’s how I’ll re-introduce split pea soup to her; as ooblek. Maybe then she’ll like it.

    Anyhow, yes, ham hock = food love. I’m with you on that one. And with this recipe. Can’t lose with America’s Test Kitchen! (Though your photos are much more gorgeous and appealing than theirs.)

  3. says

    My obsession with split pea soup began just recently and I’m so glad I found this recipe. It looks absolutely delicious! Getting my slow cooker out tonight!

  4. says

    I don’t normally eat split pea but this recipe and the photos that go along look amazing!! My boyfriend & his dad are soup obsessed. I’ll have to try this out. Yum!!

  5. says

    Soup weather is here! This looks like a great meal I can stick in the crockpot while I rush around trying to get ready for Thanksgiving this week.

  6. says

    And, it’s perfect for the solar oven… as a split pea soup lover, any variations are always welcome in my recipe box. Thanks for sharing. Will soon give it a try. Come visit when you can…

  7. jim baran says

    I tried this last week and it was very good. I thought that the 1/9 tsp. of hot pepper flakes was a little on the low side so I bumped it up a bit….a bit too much, that is. I usually don’t think of pea soup with a spiciness to it, so next time I will back off on the pepper flakes a little. Overall, I think this is a nice easy recipe and the flavors are very good. Will definitely make it again…and again…and again…and agian!

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