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Smoky Split Pea Soup


Smoky Split Pea Soup


Active Time: 15 minutes
Total Time: 5 hours, 15 minutes
Serves 6


  • 1 lb. green split peas, rinsed
  • medium carrots, cut into
    1/2-in. pieces
  • 2 medium parsnips, cut into
    1/2-in. pieces
  • 2 stalks celery, cut into
    1/2-in. pieces
  • 2 cloves garlic, finely chopped
  • 1 large onion, chopped
  • 1/2 tsp. dried thyme
  • 2 ham hocks (about 1 1/2 lbs. total)
  • Kosher salt and pepper



    1. In a 5- to 6-qt. slow cooker, combine the split peas, carrots, parsnips, celery, garlic, onion, thyme and 6 cups of water. Add the ham hocks.
    2. Cook, covered, until meat is tender and easily pulls apart, on low for 7 to 8 hours or on high for 4 to 5 hours.
    3. Transfer the ham hocks to a plate. When cool enough to handle, shred the meat, discarding the skin and bones. Stir it back into the soup along with 1⁄2 teaspoon of salt and 1⁄4 teaspoon of pepper.


6 Servings

Nutrition Facts

Calories: 394
Fat: 2g
Saturated Fat: 2g
Cholesterol: 19mg
Sodium: 259mg
Carbohydrates: 65g
Dietary Fiber: 31g
Protein: 23g