Name: Slow-Cooker Split Pea Soup
Total time: 6 h
Ingredients: 7 cups water; 1 pound green split peas (2 cups), picked over and rinsed; 1 (1-pound) ham steak , rind discarded, quartered; 1 (12-ounce) smoked ham hock; 2 bay leaves; 2 onions , chopped; 1 celery rib , minced; 2 tablespoons unsalted butter; 3 garlic cloves , minced; Salt and pepper; 3/4 teaspoon dried thyme; 1/4 teaspoon red pepper flakes

Why This Recipe Works

To give our split pea soup a rich, smoky flavor, we use a 1-pound ham steak in addition to a smoked ham hock. After the soup is done, we remove the ham steak and ham hock. We then shred the ham steak (and discard the ham hock) and return the meat to the soup. Merely whisking the soup right before serving ensures that all the peas have broken down and that the soup is smooth.

Before You Begin

Ham hocks add a deep, meaty flavor to soups and other recipes. Cut from the ankle joint of the hog’s leg, hocks contain a great deal of bone, fat, and connective tissue, which lend complex flavor and a rich, satiny texture to soups. They can most often be found near the ham and bacon in the supermarket.

Instructions

Combine water, peas, ham steak, ham hock, and bay leaves in slow cooker. Microwave onions, celery, butter, garlic, 3/4 teaspoon salt, thyme, and pepper flakes in covered bowl until onions are soft, about 5 minutes. Transfer to slow cooker. Cover and cook until peas are tender, 8 to 9 hours on low or 5 to 6 hours on high.

Transfer ham steak pieces to plate. Discard ham hock and bay leaves. Whisk soup vigorously until peas are broken down and soup thickens, about 30 seconds. Using two forks, shred ham steak into bite-size pieces and return to soup. Season with salt and pepper to taste. Serve.