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In slow cooker stoneware, combine all ingredients except lemon juice and parsley.
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Cover and cook on Low for 12 hours or on High for 6 hours, until vegetables are tender and broth is well flavoured.
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Remove ham hock and stir in lemon juice.
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Ladle into bowls an garnish with parsley.
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TIPS: Traditionally, yellow split peas are not soaked before cooking, but I have found that they can be tough unless they are pre-soaked.
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To be safe, I suggest the following: Bring the peas and 6 cups water to boil.
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Boil rapidly for 1 minute, then let sit while you prepare the rest of the ingredients.
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Drain and rinse before adding to the recipe.
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Smoked ham hocks are available from butchers and can often be found in the meat section of well-stocked supermarkets.
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They are wonderful flavour enhancers, particularly for legumes.
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VARIATION: South-western-Style Split Pea Soup: In a heatproof bowl, soak 2 New Mexico chillies in 2 cups boiling water for 30 minutes.
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Drain and discard liquid and stems.
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Chop finely.
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Add to soup along with onions and other ingredients.
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For a spicier version, add 1 finely chopped jalapeno pepper along with the reconstituted chillies.
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To serve, top with sour cream and garnish with finely chopped cilantro instead of parsley.
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MAKE AHEAD: This soup can be cooked overnight, then refrigerated until ready to serve.
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Delicious& Dependable Slow Cooker Recipes.
