Crock Pot Split Pea and Ham Hock Soup
Cozy up with a bowl of hearty Crock Pot Split Pea and Ham Hock Soup, a classic comfort food that’s rich in flavor and simple to make. This slow-cooked recipe combines tender split peas, smoky ham hocks, and a medley of vegetables like carrots, celery, and onion, all simmered in a fragrant broth spiced with garlic, thyme, and a touch of black pepper. The long, low cooking process allows the flavors to meld beautifully, while the ham hocks infuse the soup with a deep, savory richness. Perfect for a hands-off dinner, this filling and nutritious soup is ideal for busy weeknights or meal prepping, yielding six generous servings. Garnish with bright, fresh parsley, and pair with crusty bread for a satisfying, soul-warming meal. Don’t forget to enjoy the irresistible aroma that fills your kitchen as it cooks!
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Recipe Information
Ingredients
- 1 pound Dried split peas
- 2 large Ham hocks
- 2 medium Carrots
- 2 medium Celery stalks
- 1 large Yellow onion
- 2 cloves Garlic cloves
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 6 cups Chicken broth or water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the dried split peas thoroughly under cold water and set aside.
Peel and dice the carrots, chop the celery stalks, and finely chop the onion. Mince the garlic cloves.
In the crock pot, layer the rinsed split peas, ham hocks, diced carrots, chopped celery, and chopped onion.
Add the minced garlic, bay leaf, dried thyme, salt, and black pepper to the crock pot.
Pour in the chicken broth or water, ensuring all the ingredients are submerged. Stir gently to combine.
Cover the crock pot with the lid and cook on low heat for 8 hours, or until the split peas are tender and the soup reaches your desired consistency.
Once cooked, remove the ham hocks from the crock pot and shred the meat, discarding the skin and bones. Return the shredded meat to the soup, stirring well.
Taste the soup and adjust seasonings if needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 8746 mg | 380% | |
| Total Carbohydrate | 314.4 g | 114% | |
| Dietary Fiber | 124.3 g | 444% | |
| Total Sugars | 54.5 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 461 mg | 35% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5855 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
