:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/lQa9x4AmTBd_Q9_adv5z/d833dd3f6ae65213e28e369ddc1628.png "Traditional Slow Cooked Pea and Ham Soup")
Traditional Slow Cooked Pea and Ham Soup
Warm up your soul with this easy to make, slow cooked pea and ham soup. This comforting soup is perfect for chilly evenings and can be easily made in a slow cooker.
Ingredients
Soup:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups of dried split peas, rinsed and drained
- 1 lb of ham hocks
- 8 cups of chicken broth
- 2 bay leaves
- 2 twigs of fresh thyme
- 1 teaspoon of smoked paprika
- salt and pepper to taste
Optional additional ingredients for serving:
- 1 tablespoon of olive oil
- 1 large carrot, finely diced
- 1 stalk celery finely diced
- fresh parsley, chopped
- Crusty bread, toasted
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Directions
Begin by rinsing and draining dried peas.
In a slow cooker, add the chopped onion, minced garlic, dried split peas, ham hocks, broth, bay leaves, thyme, smoked paprika, salt, and pepper.
Stir the mixture carefully.
Cook the soup for 8-10 hours on low heat or on high heat for 4-6 hours, until the peas have cooked and the ham is falling off the bone.
Once the soup is finished cooking, remove the ham hocks from the pot and set them on a cutting board.
Carefully remove any meat from the bones and discard the skin. Cut the ham into small pieces and add back to the soup.
If you prefer a smoother texture, use an immersion blender or regular blender to puree the soup until smooth.
Ladle the soup into bowls. Serve with toasted crusty bread on the side.
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TammersTraditional Slow Cooked Pea and Ham Soup
Warm up your soul with this easy to make, slow cooked pea and ham soup. This comforting soup is perfect for chilly evenings and can be easily made in a slow cooker.
Begin by rinsing and draining dried peas.
In a slow cooker, add the chopped onion, minced garlic, dried split peas, ham hocks, broth, bay leaves, thyme, smoked paprika, salt, and pepper.
Stir the mixture carefully.
Cook the soup for 8-10 hours on low heat or on high heat for 4-6 hours, until the peas have cooked and the ham is falling off the bone.
Once the soup is finished cooking, remove the ham hocks from the pot and set them on a cutting board.
Carefully remove any meat from the bones and discard the skin. Cut the ham into small pieces and add back to the soup.
If you prefer a smoother texture, use an immersion blender or regular blender to puree the soup until smooth.
Ladle the soup into bowls. Serve with toasted crusty bread on the side.
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