New This Month

Emeril's Slow-Cooker Split-Pea Soup


This slow-cooker version of split-pea soup is as easy as it gets and is packed with healthy fiber and protein. Serve it with crusty bread and you've got a soul-warming meal ready to go.

  • Prep:
  • Total Time:
  • Servings: 10

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.

Reviews Add a comment

  • MS10377147
    23 SEP, 2016
    Another idea to absorb heat from boiling water place a large metal spoon in crockpot whie pouring water into pot, will absorb heat. I do this when making ices tea in a glass..
  • schartoart
    13 SEP, 2015
    Is there a substitute for ham hocks for vegetarians
  • princessmommy73
    18 AUG, 2015
    This soup is delicious! I didn't use the boiling broth for fear of cracking my crockpot insert. I just basically put everything in the pot, covered with broth and let it go for 6 hours on high! I also didn't add salt in the beginning for fear of toughening the peas. I'm glad I didn't because the broth and ham hocks give it such good flavor it really didn't need salt at all!!
  • sfmom1
    10 NOV, 2013
    Beware - the boiling broth may crack your ceramic insert in your crockpot! I was just in the middle of making this soup and boiled the broth on the stove and then slowly poured it into my crockpot when I heard a lot of cracking. It cracked my ceramic insert and now I'm left with a broken crockpot. So bummed. It makes sense as the ceramic insert should heat up slowly with the crockpot. Surprised no one else has had this problem.
  • csnwin
    26 APR, 2013
    Delicious. I halved the recipe and made some changes -- used a ham shank, eyeballed the carrots/onions and probably went a little heavier than as written, kept celery, bay leaf -- I make split pea soup often and never used thyme before, but, it was a wonderful addition. DH loves this soup -- it's so easy and a keeper.