Ingredients:

  • 16 oz dried green split peas, rinsed and picked through
  • 1 large yellow onion, finely diced
  • 3 stalks celery, sliced
  • 3 medium carrots, peeled and diced
  • 4 cloves garlic, smashed and minced
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1.25 lb meaty ham hock or leftover meaty ham bone
  • 2 cups diced cooked ham
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 6 cups low-sodium chicken broth
  • 3 medium carrots, peeled and diced

Instructions:

  1. Rinse the dried split peas under cold running water in a mesh strainer until the water runs clear. Pick through to remove any debris.
  2. In the base of a 6-quart or larger slow cooker, layer the ingredients starting with the rinsed split peas, followed by the diced onions, carrots, celery, minced garlic, and cubed Yukon Gold potatoes.
  3. Place the meaty ham hock or ham bone and the additional diced cooked ham on top of the vegetable layer.
  4. Add the bay leaves, dried thyme, and black pepper. Pour the 6 cups of chicken broth over the ingredients.
  5. Cover and cook on Low for 8 hours until the peas have completely broken down and the soup is thick.
  6. Remove the ham hock or bone. Shred any meat from the bone, discard the bone and excess fat, and return the meat to the slow cooker.
  7. Discard the bay leaves. For an even smoother texture, use an immersion blender to partially blend the soup, leaving some ham chunks intact.
  8. Taste and season with salt only at the very end to ensure the peas have reached maximum tenderness.