Why You’ll Love This Recipe
Slow Cooker Split Pea Soup is a hearty, comforting classic made effortlessly in the slow cooker. With tender split peas, flavorful ham, and a medley of vegetables, it’s the perfect dish for cold days or when you need a filling, nutritious meal. Its rich, creamy texture develops as it simmers low and slow, making every bite satisfying and full of flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
split peasham bone or diced hamcarrotsceleryoniongarlicbay leafthymeblack peppersaltwater or chicken broth
directions
Rinse the split peas thoroughly and set aside.
In the slow cooker, combine split peas, ham bone or diced ham, chopped carrots, celery, onion, and minced garlic.
Add bay leaf, thyme, black pepper, and salt to taste.
Pour in water or chicken broth until the ingredients are well covered.
Stir gently to mix everything together.
Cover and cook on low for 8 hours or on high for 4-5 hours, until peas are soft and soup is thickened.
Remove the bay leaf and ham bone (if used). Shred any meat from the bone and return it to the soup.
Stir well before serving and adjust seasoning if necessary.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 8 hours (low) or 4-5 hours (high)Total time: 8-8.5 hours
Variations
Use smoked turkey leg instead of ham for a different flavor.
Add diced potatoes for a heartier version.
Include a pinch of smoked paprika or cumin for extra depth.
For a vegetarian version, omit the ham and use vegetable broth.
Blend a portion of the soup for an even creamier texture.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days.Freeze for up to 3 months; thaw overnight in the fridge before reheating.Reheat on the stovetop over medium heat or in the microwave, adding a bit of water if needed to loosen the texture.
FAQs
Can I use yellow split peas instead of green?
Yes, yellow split peas work just as well and offer a slightly different flavor.
Is it necessary to soak the split peas?
No soaking is needed; the slow cooker softens them perfectly over time.
Can I make this soup without a slow cooker?
Yes, simmer on the stovetop for 1.5-2 hours until peas are tender.
What can I serve with this soup?
Crusty bread, cornbread, or a side salad pair well.
Can I add other vegetables?
Yes, feel free to add parsnips, turnips, or bell peppers.
Is this soup gluten-free?
Yes, as long as your broth and ham are gluten-free.
Can I use canned peas?
No, canned peas won’t hold up in slow cooking and don’t give the same texture.
Why is my soup too thick?
Add more broth or water until you reach your desired consistency.
Can I make this spicy?
Yes, add red pepper flakes or hot sauce for some heat.
Does the ham need to be cooked before adding?
No, raw or pre-cooked ham both work well in this recipe.
Conclusion
Slow Cooker Split Pea Soup is a fuss-free, nourishing meal that brings deep, savory flavor with every spoonful. Whether you’re feeding a crowd or prepping meals for the week, this recipe delivers warmth, taste, and satisfaction in a single bowl. Give it a try and enjoy the wholesome simplicity of homemade comfort food.
Print
Slow Cooker Split Pea Soup
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8–10 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Hearty, creamy split pea soup made effortlessly in a slow cooker with split peas, veggies, broth, and optional ham for smoky flavor.
Ingredients
- 1 lb dried split green peas
- ½ onion, chopped
- 3 carrots, peeled and sliced or diced
- 2 stalks celery, sliced or diced
- 2 cloves garlic, minced
- 8 oz cubed ham (optional) or 1 ham bone
- 4 cups chicken or vegetable stock
- 1 – 1½ cups water
- 1 bay leaf
- 4 sprigs fresh thyme (or ½ tsp dried thyme)
- 2 sprigs parsley (plus extra for garnish)
- Salt and pepper, to taste
Instructions
- Rinse split peas in a colander and discard any debris.
- Combine peas, onion, carrots, celery, garlic, ham (or ham bone), broth, water, bay leaf, thyme, and parsley in a 6‑quart slow cooker.
- Cover and cook on low for 8–10 hours (or high for 4–6 hours), until peas are tender and soup thickened.
- Optional: For thicker soup, cook uncovered for the last hour or blend a portion with an immersion blender.
- Remove bay leaf, thyme stems and parsley bundle. Stir in chopped parsley, season with salt and pepper.
- Ladle into bowls and serve warm, with crusty bread or garnishes as desired.
Notes
- No need to soak peas; rinsing is sufficient.
- Soup thickens as it cools—thin with water or broth when reheating as needed.
- Use a ham bone for extra flavor; remove bone and strip meat after cooking.
- Add a splash of vinegar or lemon juice at end to brighten flavor.
- Vegetarian version: omit ham and use vegetable broth; add smoked paprika for depth.
- Freezes well for up to 3 months; store in airtight containers.