Emeril's Slow-Cooker Split-Pea Soup 

 

This soup makes enough to feed a crowd, but leftovers keep well.

• Prep Time 30 minutes
• Total Time 6 1/2 hours
• Yield Serves 8 to 10

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Ingredients

• 10 cups low-sodium chicken broth
• 2 pounds dried green split peas, picked over, rinsed, and drained
• 1 medium onion, diced small
• 4 small carrots, diced small
• 1 celery stalk, diced small
• 1/2 red bell pepper, diced small
• 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)
• 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
• 2 dried bay leaves
• 2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin
• Coarse salt and ground pepper

Directions

1. In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.
   
2. Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.
   
3. Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.
   

Cook's Note

Let older children help with chopping and measuring; younger ones will have fun sorting out any small stones that may have ended up in the dried peas.