Emeril's Slow-Cooker Split-Pea Soup

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

  • Prep:
  • Total Time:
  • Servings: 10
Emeril's Slow-Cooker Split-Pea Soup

Photography: Marcus Nilsson

Source: Everyday Food, October 2011


  • 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


  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 Notes

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.


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