Peasy-Easy Slow Cooker Split Pea Soup

While most cooks enjoy making a meal in the slow cooker occasionally, they often find themselves making the same recipes over and over. Beef pot roast, stew, chili, and so forth. Sometimes it’s worth it to branch out, try something different in your cooker, and work on getting it right. So it was with my favorite Split Pea Soup. While I loved the soup made on the stove top, it took just a little bit of adjustment to be able to cook it all day long. In the end, I combined my own soup recipe with a few ideas from ATK. Please note the soup cooks for 8-9 hours, the diced ham is then added, and the soup must then cook a little longer. Should you be in a pinch for time, add the diced ham earlier with the ham hocks.

8 servings

Ingredients

2 tablespoons salted butter
2 onions, finely chopped
4 large plump garlic cloves, minced
2 stalks celery, finely chopped
Kosher salt and freshly ground pepper
1 teaspoon EACH dry thyme and oregano
Pinch red pepper flakes
¼ cup dry white wine, optional
4 cups low-sodium chicken broth
5 cups water or more as needed to thin soup
1 generous shake of hot sauce
1- pound split peas, picked over and rinsed
2 bay leaves
2 large carrots, sliced into ¼-inch pieces
1 medium parsnip, peeled, cored, and cut into small dice (can use 2 potatoes instead of 1 parsnip and 1 potato)
1 medium russet potato, unpeeled and well-scrubbed, cut into small dice
2 smoked ham hocks
1 cup diced ham
Red wine vinegar, croutons, and grated Extra Sharp Cheddar for serving

Instructions

MELT THE BUTTER in a covered large, deep skillet or dutch oven and add the onions, garlic, celery, 1 teaspoon salt, ½ teaspoon pepper, thyme, oregano, and red pepper flakes. Cook for 10 minutes or so, stirring several times. Pour in wine and cook for a few more minutes until the wine is absorbed.
SPOON THE VEGETABLE MIXTURE INTO A SIX-QUART SLOW COOKER and pour in the broth and water. Add the hot sauce, split peas, bay leaves, carrots, parsnip, potato, and ham hocks.
COOK ON LOW for 8-9 hours or until peas are tender, checking part way through to adjust seasonings and to add water if the soup is too thick. Remove ham hocks, let cool a few minutes, and remove the fat and gristle. Chop remaining meat, return it to the slow cooker along with the diced ham, and cook another 30-60 minutes. Taste and adjust seasonings. Serve hot with a few drops of red wine vinegar, some croutons, and a tablespoon or two of grated Extra Sharp Cheddar.
STORAGE: Keeps 3-4 days in the fridge and 4-6 months in the freezer in covered airtight containers or freezer bags.

Notes

Should you desire, you can purée this soup for a smoother bowl.