Traditional Slow Cooked Pea and Ham Soup

Begin by rinsing and draining dried peas.

In a slow cooker, add the chopped onion, minced garlic, dried split peas, ham hocks, broth, bay leaves, thyme, smoked paprika, salt, and pepper.

Stir the mixture carefully.

Cook the soup for 8-10 hours on low heat or on high heat for 4-6 hours, until the peas have cooked and the ham is falling off the bone.

Once the soup is finished cooking, remove the ham hocks from the pot and set them on a cutting board.

Carefully remove any meat from the bones and discard the skin. Cut the ham into small pieces and add back to the soup.

If you prefer a smoother texture, use an immersion blender or regular blender to puree the soup until smooth.

Ladle the soup into bowls. Serve with toasted crusty bread on the side.