Slow-Cooker Split Pea Soup

This recipe comes from Cook’s Country. It is both easy and delicious.  While it is not quick, it requires very little effort to put together and no time to watch. I didn’t think I liked split pea soup until I made this. I had some unpleasant memories related to the Exorcist and LInda Blair's head spinning.....

I have an All-Clad slow-cooker with a stovetop safe insert so I skip the microwave step to cook the onions in the original recipe. I think this recipe would also work well in an Insta-Pot.

If the soup is too thick for your taste, just add more water (or chicken stock) if desired. According to Cook's Country, This recipe makes 6-8 servings, and has 540 calories based on 6 servings.

Ingredients:

• 2 onions, chopped
• 1 celery rib, minced
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 3/4 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• Salt & pepper
• 7 cups water
• 1 lb. split peas, picked over and ribsed
• 1 lb ham steak, rind removed and quartered
• 1 ham hock (12 oz)
• 2 bay leaves
  
  
  
  

Directions:

1. Cook onions, celery, garlic, thyme, red pepper flakes, salt & pepper in butter until onion is softened in a stovetop safe slow-cooker insert.  This may be done in a covered bowl in the microwave or in a skillet on the stove.
   
   
   
   
2. Add water, split peas, ham steak, ham hock, and bay leaves to slow-cooker.  
   
3. Cover and cook on low for 8-9 hours or high for 5-6 hours.
   
   
   
   
4. Transfer ham steak pieces to plate and discard ham hock and bay leaves.
5. Whisk soup vigorously until peas are broken down and soup thickens, about 30 seconds.
   
6. Shred ham with two forks into bite size pieces and add back to soup.
   
   
   
   
7. Season to taste with salt and pepper and serve.