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Slow-Cooked Split Pea Soup with Ham Hock

This hearty, comforting soup is made by slow-cooking green split peas with smoky ham hock until they melt into a velvety, thick broth. Carrots and onions add sweetness and depth, while a splash of vinegar brightens the rich flavors. The final dish has a smooth, velvety texture with a smoky, earthy aroma and vibrant color.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried green split peas rinsed thoroughly
  • 1 smoked ham hock ham hock or vegetarian smoked flavoring
  • 2 carrots carrots sliced thin
  • 1 onion onion finely chopped
  • 3 garlic cloves garlic crushed
  • 8 cups vegetable broth or chicken stock
  • 2 bay leaves bay leaves
  • 1 teaspoon thyme dried
  • to taste black pepper
  • a splash apple cider vinegar added at the end to brighten
  • optional chopped kale or spinach added at the end for brightness

Equipment

  • Crockpot
  • Knife
  • Cutting board
  • Wooden spoon
  • Ladle
  • Skillet

Method
 

  1. Rinse the split peas thoroughly under cold water until the water runs clear; set aside.
  2. Peel and thinly slice the carrots, and finely chop the onion and crush the garlic cloves.
  3. In a skillet over medium heat, sauté the chopped onion and garlic in a splash of oil until fragrant and golden, about 5 minutes.
  4. Transfer the sautéed aromatics to your crockpot, then add the rinsed peas, sliced carrots, vegetable broth, ham hock, bay leaves, thyme, and black pepper.
  5. Set the crockpot to low and cook for 6 to 8 hours, stirring gently halfway through. The peas will soften and break down into a creamy, velvety texture, filling the house with a smoky aroma.
  6. Once the cooking time is up, remove the ham hock, shred the meat, and discard the bone and fatty bits. Return the shredded meat to the soup.
  7. Taste the soup and stir in a splash of apple cider vinegar to brighten the earthy flavors. If desired, stir in chopped kale or spinach and let wilt for a few minutes.
  8. Remove the bay leaves, give the soup a final stir, and serve hot in bowls, enjoying the velvety, smoky, and hearty flavors.

Notes

Make sure to rinse the split peas well to avoid grit. Adjust the seasoning with vinegar or salt to taste. Adding greens at the end gives a fresh contrast to the hearty soup.