Paleo Slow Cooker Split Pea Soup

Total time8 hr 15 min

Prep time15 min

Cook time0 min

This hearty, smoky soup practically makes itself in the slow cooker, simmering all day until the ham hock turns fall-apart tender and the carrots, celery, and onion melt into a rich, thick base. Warm notes of thyme, oregano, and smoked paprika deepen as everything cooks low and slow, and shredding the ham right back into the pot means every spoonful is loaded with smoky, savory flavor. A finishing scatter of fresh parsley brightens the bowl without pulling focus from all that slow-cooked richness. It's the kind of set-it-and-forget-it comfort food that fits neatly into a Paleo kitchen, with clean, whole ingredients doing all the work. Ladle it up on a cold night and you've got a satisfying, no-fuss dinner that tastes like it took far more effort than it did.

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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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