Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Emeril's Slow-Cooker Split-Pea Soup 3.6 (475) 7 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 28, 2018 Rate PRINT Share 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 Rate It PRINT