Gluten Free Slow Cooker Split Pea Soup

Total time8 hr 15 min

Prep time15 min

Cook time0 min

Dried green split peas break down into a thick, creamy base as they simmer low and slow with carrots, celery, onion, and garlic, while a smoky ham hock infuses the whole pot with deep, savory flavor. Thyme, oregano, and a hit of smoked paprika round out the seasoning, giving the soup a warm, comforting backbone without any fuss. Once the peas have fully collapsed into that classic velvety texture, the ham gets shredded and stirred right back in for hearty, satisfying bites in every spoonful. A quick pass with an immersion blender lets you dial in exactly how smooth or rustic you want it. Finished with a scatter of fresh parsley, this is the kind of set-it-and-forget-it soup that turns pantry basics into something deeply satisfying. It's a great pick for a gluten free dinner rotation, especially on a chilly night when you want minimal effort and maximum comfort.

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Ingredients

6 servings

1 lb dried green split peas, rinsed and picked over
1 smoked ham hock (about 1 ¼ lb)
Villari Fresh Smoked Ham Hocks Smoked Ham Hocks
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3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium yellow onion, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
2 cups water
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
½ tsp smoked paprika
½ tsp black pepper
salt, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Add the rinsed split peas, diced onion, carrots, celery, and minced garlic to the insert of a 6-quart slow cooker. Nestle the ham hock on top.
2
Pour in the chicken broth and water. Sprinkle in the dried thyme, dried oregano, smoked paprika, and black pepper, then tuck in the bay leaves.

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