1. Prep & Combine Ingredients
Add split peas, ham hock, onion, carrots, celery, garlic, broth, thyme, bay leaf, and pepper to the slow cooker.
2. Cook Low & Slow
Cover and cook on:
LOW for 8 hours (best for tenderness)
HIGH for 4–5 hours (if short on time)
3. Shred the Ham & Adjust Consistency
Remove the ham hock, shred the meat, and return it to the pot.
Discard the bone and bay leaf.
For a smoother texture, blend half the soup with an immersion blender.
4. Serve & Enjoy!
Garnish with fresh parsley and serve with crusty bread.
Pro Tips
π₯ No ham hock? Use bacon or smoked turkey legs for smokiness.
⏳ Too thick? Thin with extra broth when reheating.
π½ Make it vegan – Skip the ham and use vegetable broth + smoked paprika.
Serving Ideas
With a grilled cheese sandwich – The perfect pairing
Topped with croutons – For extra crunch
As a freezer meal – Portion and reheat later
FAQ
Q: Do I need to soak the split peas?
A: No! They cook perfectly in the slow cooker.
Q: Can I use yellow split peas?
A: Yes, but the flavor and color will differ slightly.
Q: How long does it keep?
A: 5 days in the fridge or 3 months frozen.