Emeril's Slow-Cooker Split-Pea Soup

(475)
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

  1. 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.

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

  3. 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.

    emeril-med107484.jpg
    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

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