Slow Cooker Split Pea Soup

I have been making this exact recipe all my life. I'm 70. I use ham hocks but I cook them in water or chicken stock first and then put the stock in the fridge overnight and skim the fat in the morning. I have used split green or yellow peas. Sometimes I use 1 cup split and 1 1/2 cups whole peas for texture. Everyone loves it.

This was very easy to make and the house smelt so good. The only thing was I had put it to 10 hours slow cooking but I checked after 6. Glad I did cause mine was cooked to the point of over cooked. I didnt have to puree anything as it was very soft. I used 2pork hocks and pulled the meat off and added it to the pot just before serving. Nice crusty bread went along with it. The rest was frozen into containers for future lunches Thank you for posting.

Carrie, this is an excellent recipe! The whole onion cooking down adds such flavor and sweetness, and the house smelled amazing. I followed the recipe pretty closely, subbing out a smoked turkey leg & wing for the pork. I used organic chicken stock for the liquid, low sodium since the smoked meat has plenty in it already. The fat from the skin rendered a terrific creamy consistency. I cooked it on high for about 4.5 hrs, then low for another 2. That was perfect, and since my crock pot is long and shallow, I had a nice surface area for everything to touch the heat. I took out the meat before serving and discarded the skin and bones for later use. I used my immersion blender for just a few seconds before returning the turkey to the pot. It was loose at first but really thickened up as it sat (typical of starchy veggies like peas). I loved the deep flavor the smoked meat and stock brought to this simple and hearty soup.

This was FANTASTIC. Even my picky husband loved it. I used 2 big smoked ham hocks and a small "slab" of salt pork (don't let the name fool you... salt 0ork is not salty). I used my hand-held immersion blender to blend it in the crockpot. I froze half of it.

This recipe couldn’t have been easier and it was super delicious. Literally the only thing I changed was adding white pepper. Remember it will thicken as it stands. I used two ham hocks. The ham adds a nice natural saltiness to the soup. This one is a keeper!