This soup is adapted from a recipe found in ATK's Slow Cooker Revolution.
Ham Hocks, ham steak, a little heat and some lemon juice are what sets this split pea soup apart. I use multiple ham hocks because there's just not enough meat on them to satisfy me. The ham steak is great, but I prefer the mouth feel of the shredded pork. Enjoy!
Ingredients:
- 2 yellow onions - minced
- 4-5 cloves garlic - smash minced
- olive oil as needed
- 1/2 tsp dried thyme
- 1/4 tsp crushed Aleppo pepper
- 32 oz chicken broth
- 3 cups water
- 16 oz green split peas - check for stones etc - rinse
- 4 carrots - peeled and cut into 1/2" slices
- 2 bay leaves
- 1-3 ham hocks - whatever you can fit in your slow cooker
- 8 oz ham steak - cut into 14" - 1/2" pieces
- 1+ tbsp lemon juice - at the end - taste as you add
- salt & pepper as needed
Place onions, garlic, olive oil, thyme and Aleppo pepper in a glass bowl and microwave on high for five minutes, stirring halfway through. Transfer to slow cooker.
Add broth, water, split peas, carrots and bay leaves and give a light stir. Nestle the ham hocks into the mix, making sure they are submerged. Cook for 7-8 hours on low until you see the peas have broken up.
Remove the ham hocks and the bay leaves. After the hocks have cooled enough to handle, separate the meat from skin, fat and bones and shred. Cut up the ham steak and set both aside. Use a stick blender on the soup until it is creamy and uniform in color. You can adjust seasoning at this time if needed.
Stir in the two meats and continue cooking for another 20-30 minutes. Finally stir in the lemon juice to taste and make final seasoning adjustments if needed.
Serve with homemade biscuits or warmed Italian bread.
Blessed be... and happy cooking!