Velvety Crockpot Split Pea Soup with Smoked Ham Hock Step-by-step instructions

Before you start

Before beginning, ensure your Crockpot is clean and placed on a heat-resistant surface away from any water sources. Prepare the vegetables by dicing the carrots, celery, and onion into uniform pieces, which helps them cook evenly.

Rinse the split peas thoroughly in a fine-mesh colander under cold running water until the water runs clear, removing any dust or small stones. Have your ham hock ready and check that you have enough chicken broth on hand to submerge the ingredients fully.

Instructions

Layering Phase

1. 1Layering the ingredients
   Place the smoked ham hock, rinsed split peas, diced carrots, celery, and onion into the ceramic Crockpot. Add the bay leaves and pour the chicken broth over the mixture. Ensure all ingredients are evenly distributed for consistent cooking throughout the slow process.
   Look for Ingredients should be submerged in the broth.
   Tip Rinse the split peas thoroughly in a fine-mesh strainer before adding them to the pot to remove any debris.

At the start, the pot should look organized with the ham hock nestled among the vegetables and peas. The liquid level should be sufficient to cover the solid ingredients by at least an inch. Ensure the bay leaves are tucked into the liquid to release their oils effectively during the slow cooking phase, and verify that the Crockpot is set to the correct low temperature setting before you close the lid.

Simmering Phase

2. 2Slow cooking the soup
   Cover the Crockpot with its lid and cook on the LOW setting for 8 hours. During this time, the split peas will break down and dissolve into the broth, creating a thick, velvety purée consistency. The ham hock should become very tender, reaching an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before shredding.
   Look for The split peas should be completely dissolved into a thick, creamy consistency.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the cooking process to maintain a consistent temperature and ensure the peas soften properly.

Midway through the eight-hour cooking period, the kitchen will begin to smell savory and smoky. The liquid will begin to thicken as the starch from the peas is released. There is no need to stir during this time; the gentle heat will naturally circulate the ingredients. Check the Crockpot occasionally to ensure the liquid is simmering, but keep the lid on to maintain the necessary steam and pressure for proper cooking.

Shredding and Finishing Phase

3. 3Shredding and serving
   Carefully remove the ham hock from the pot. Shred the tender meat away from the bone, discarding any excess fat or skin, and stir the shredded ham back into the thick soup. Ensure the meat has rested for at least 3 minutes to maintain succulence. Ladle the hot soup into bowls and top with crunchy garlic butter croutons just before serving.
   Look for The ham should be easily pulled apart with two forks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the seasoning of the soup after stirring in the ham; the ham hock provides a lot of salt, so add more only if necessary.

The final phase involves transforming the textures. The peas should be completely integrated into a thick, creamy base. Once the ham is removed and shredded, it should be folded back into the soup, adding a hearty, meaty texture that contrasts with the smooth peas.

The soup should be steaming hot and ready to serve immediately, with the croutons providing a necessary crunch that completes the dish's sensory appeal.

Common mistakes

A common mistake is failing to rinse the split peas properly, which can lead to a cloudy or gritty soup. Another issue is using a pot that is too small; the peas expand significantly, so ensure you have enough headspace.

Also, avoid adding salt too early. Since the ham hock is often quite salty, wait until the very end to taste the soup before adjusting the seasoning, as the salt content will concentrate naturally during the long cooking process.

How to tell it’s done

The soup is finished when the split peas have fully dissolved into a thick, velvety purée that coats the back of a spoon. The ham hock should be tender enough that the meat falls away from the bone with minimal effort.

The internal temperature of the ham should reach at least 145°F (63°C). Let the meat rest for 3 minutes after removing it from the pot before shredding it, ensuring the fibers are relaxed and the texture is as succulent as possible.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest