Place the split peas in the slow cooker, like sowing seeds in a garden.
Add the broth, carrots, celery, onion, and garlic, creating a melody of flavors.
If using, place the ham hock on top as a crowning ingredient. Add the bay leaf and thyme, seasoning with salt and pepper, like a gentle spring rain.
Cover and cook on low for about 8 hours, until the peas are tender and the soup is rich with flavor.
Remove the ham hock, shred the meat, and stir it back into the soup. Discard the bay leaf.
Taste and adjust seasonings, then serve in bowls that comfort both hands and heart.
Variations & Tips:
For a vegetarian version, omit the ham hock and add a few drops of liquid smoke for depth.
If the soup is too thick, add more broth to achieve your desired consistency.
Consider adding diced potatoes for an extra hearty touch.
Leftover soup thickens upon standing. Simply add broth when reheating to refresh the flavors.
This Slow Cooker Split Pea Soup is more than a meal; it’s a heartwarming experience, a reminder of simpler times and the enduring power of good food. Enjoy this soulful dish, perfect for chilly days or any time you crave a touch of home-cooked comfort.
