Growing up, my mother would often serve Habitant Pea Soup and this was always one of my favourite lunches. Every so often, I have a craving for pea soup so when I found a recipe in my America’s Test Kitchen Slow Cooker Revolution cookbook I was all over recreating my favourite childhood soup.
I picked up a ham hock from the local butcher and had some delicious leftover ham steaks from Thanksgiving. I shredded and cubed the ham a bit thicker than the recipe and the result was everything I dreamed of and more. Chunky salty pieces of ham swimming in a creamy, smoky split pea soup; the perfect comfort food to warm your soul on a chilly fall evening.
American’s Test Kitchen Slow Cooker Split Pea Soup
- 2 onions minced
- 3 garlic cloves minced
- 1 tablespoon vegetable oil
- 1 ½ teaspoons minced fresh thyme or ½ teaspoon dried
- 1/8 teaspoon red pepper flakes
- 4 cups low-sodium chicken broth
- 3 cups water
- 1 pound green split peas 2 cups , picked over and rinsed
- 4 carrots peeled and cut into ½ inch pieces
- 2 bay leaves
- 1 smoked ham hock rinsed
- 8 ounces ham steak cut into ½ inch pieces
- 1 tablespoon lemon juice
- salt and pepper
In a medium microwave safe bowl, microwave the onions, garlic, oil, thyme and red pepper flakes, stirring occasionally until the onions are softened, about 5 minutes. Transfer to slow cooker.
Stir broth, water, split peas, carrots, and bay leaves into the slow cooker. Place ham hock in slow cooker and cover. Cook 9-11 hours on low or 5-7 hours on high until peas are soft and tender.
Remove ham hock and shred. Discard skin, bone and bay leaves. Allow soup to settle for 5 minutes then skim fat from the surface with a large spoon.
Stir in shredded ham hock and steak, cover and cook on high until heated through for about 15 minutes. Stir in lemon juice, season with salt and pepper to taste.