My mother makes a really delicious split pea soup but as soon as she tasted this one, she wanted to have the recipe!
I actually like to make this one day ahead, because I love how this thickens when refrigerated overnight. My kids prefer the thinner version so they enjoy having this immediately when it’s done, and if there are leftovers I just add a little bit of chicken stock or cream to make it thinner for them again. Either way, the flavor is always amazing and so far I haven’t met anyone who didn’t enjoy this soup!
Ingredients
2 lbs. ham hocks
3-4 quarts water
1 lb. pre-soaked green split peas
8 leeks (white and light green parts only), finely chopped
1 celery root, peeled and diced
2-3 cups chopped celery leaves
4 potatoes, peeled and cut into bite-size chunks
1 bay leaf
3/4 teaspoon dried thyme
1/8 teaspoon dry mustard
2 dashes cumin
2 teaspoons salt
1 teaspoon ground pepper
chopped carrots, optional
Instructions:
Place all ingredients into slow cooker and cover with lid. Cook on low setting for 4-6 hours. If soup is still not thick enough when ready to serve, turn slow cooker heat to high and loosen lid a little to allow some steam to escape. (Note: Leftover soup will thicken substantially in refrigerator overnight.) A few minutes before serving, remove ham hocks and transfer to a cutting board. Remove meat from ham hocks and discard bone and fat. Cut large chunks of ham hock meat into bite-size pieces and return to slow-cooker. Heat for 2-3 more minutes and serve.
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Quick tip: Want to make this vegetarian? Just omit ham hocks!
