Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 lb smoked ham hock
  • 2 cups diced smoked ham
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups dried green split peas, rinsed and sorted
  • 8 cups low-sodium chicken broth
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pulse the onion, carrots, and celery in a food processor until coarsely chopped, or dice by hand. Transfer vegetables into the slow cooker along with minced garlic and olive oil.
  2. Stir in the rinsed split peas, smoked paprika, thyme, salt, pepper, and bay leaves. Pour in the chicken broth and place the ham hock in the center of the pot.
  3. Cover and cook on Low for 8–9 hours or High for 4–5 hours until the peas have completely broken down and the soup is thick and creamy.
  4. Remove the ham hock. Shred any clinging meat from the bone and return the meat to the pot along with the 2 cups of diced smoked ham.
  5. Stir in the lemon juice to brighten the flavors and remove the bay leaves before serving.