Serves 6 to 8. From The Best Make-Ahead Recipe.
Dried green peas can often contain small stones, so make sure to pick them over carefully.
PREP-AHEAD TIPS: You can store the following ingredients together:
1. Cook the vegetables as described in step 1, then transfer them to an airtight container and refrigerate.
2. Pick over and rinse the split peas and refrigerate.
|2||tablespoons vegetable oil|
|2||medium onions , minced|
|2||medium carrots , chopped medium|
|2||celery ribs , chopped medium|
|4||cups low-sodium chicken broth|
|1||pound green split peas (2 1/2 cups), picked over and rinsed|
|2||medium smoked ham hocks|
|1||tablespoon minced fresh thyme leaves , or 1 teaspoon dried|
|1/4||teaspoon red pepper flakes|
|2||tablespoons juice from 1 lemon|
|Ground black pepper|
1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, carrots, celery, and 1/4 teaspoon salt and cook until softened and lightly browned, 10 to 15 minutes.
2. Transfer the vegetables to the slow cooker insert and stir in the water, broth, split peas, ham hocks, bay leaves, thyme, and pepper flakes until evenly combined. Cover and cook on low until the soup has thickened and the peas are tender, 10 to 11 hours. (Alternatively, cover and cook on high for 6 to 7 hours.)
3. Remove and discard the bay leaves. Remove the ham hocks and transfer them to a plate to cool; when cool enough to handle, remove any meat, discarding the skin, fat, and bones, and add the meat back to the soup. Stir in the lemon juice, season with salt and pepper to taste, and serve.