Instructions:
- Rinse split peas under cold water until the water runs clear. For best results, soak them in plenty of water overnight; drain well before using.
- Place the rinsed split peas, ham hock, chopped onion, carrots, celery, minced garlic, thyme, bay leaves, and pepper into the slow cooker insert.
- Pour in the 6 cups of stock and 2 cups of water. Ensure the ham hock is submerged; add more stock or water if necessary to cover all ingredients.
- Cover the pot. Cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the peas are completely tender and breaking down into a thick texture.
- Carefully lift the ham hock out of the soup using a slotted spoon and place it on a plate to cool slightly.
- Once cool enough to handle, use two forks to pull all the meat from the bone and discard the skin and bone. Shred the meat finely.
- Remove and discard the bay leaves from the soup. If the soup is too thin, remove the lid for the last 30 minutes of cooking on HIGH to allow steam to escape.
- Stir the shredded ham back into the pot. Taste the soup and add salt slowly until the flavour is enhanced. Stir in the apple cider vinegar for brightness.
- Ladle the soup into bowls and garnish generously with fresh parsley before serving hot, ideally with crusty bread.