Slow-Cooker Split Pea Soup
Why This Recipe Works
We tried all manner of pork options for our slow-cooker split pea soup recipe and thought that ham hocks were the best bet, contributing both the ham’s requisite smokiness and some highly seasoned meat that was as tender as could be after the long, steady simmer. Our biggest challenge was getting our split pea soup recipe’s texture right. This was a matter of the ratio of peas to liquid (equal parts chicken broth and water, which contributed depth without competing with the flavor of the peas or pork). After countless tests, we found the liquid measure that delivered the best texture—smooth and creamy, but far from stodgy.