Easy Slow Cooker Split Pea Soup

Nothing beats the cozy, earthy warmth of my Easy Slow Cooker Split Pea Soup on a chilly day. I still remember the first time I made this recipe—how the savory aroma filled the kitchen and teased my nostrils long before I even sat down to eat. This slow cooker version is my go-to for those busy days when I want to come home to a meal that tastes like I spent hours on it, without actually doing much. The magic is in the gentle melding of flavors from the humble split peas, smoky ham, and just the right blend of veggies. If you’re looking for comfort food that’s both affordable and hands-off, this soup is a total winner.

Easy Slow Cooker Split Pea Soup: Why It Works & Ingredients

• 1 lb (about 2 cups) dried green split peas, rinsed and picked over
• 1 medium onion, finely chopped
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 ham bone (or 2 cups diced cooked ham)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or butter

Choosing split peas for this recipe is a no-brainer—they break down perfectly during slow cooking, creating that velvety texture without needing extra thickeners. I prefer green split peas over yellow because they have a slightly earthier flavor that deepens with the ham bone. Cooking them low and slow in the crockpot allows the starches to release gradually, making the soup creamy without heaviness.

Ham bone adds a smoky depth you can’t get with ham alone, and the collagen it releases gives the broth a silky mouthfeel. If you don’t have a ham bone, diced cooked ham works just fine—though expect a little less richness. I always use homemade or low-sodium broth because it lets me control the salt while contributing savory complexity.

The classic trio of onions, celery, and carrots can’t be skipped—they build the soup’s aromatic backbone. Garlic and thyme add just the right punch without overpowering the other ingredients. I use butter here instead of olive oil to create a softer, richer base that complements the peas and ham beautifully.

Easy Slow Cooker Split Pea Soup

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Enjoy rich comforting Easy Slow Cooker Split Pea Soup that warms your soul and saves time Perfect for busy days and cozy meals

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings
• Category: Soup
• Cuisine: American

Ingredients

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1 lb dried green split peas, rinsed and picked over

1 medium onion, finely chopped

2 large carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups low-sodium chicken broth

1 ham bone (or 2 cups diced cooked ham)

1 bay leaf

1 teaspoon dried thyme

Salt to taste

Freshly ground black pepper to taste

2 tablespoons butter

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Instructions

Rinse the dried split peas thoroughly under cold water, picking out any debris or damaged peas. Chop onions, carrots, celery, and mince the garlic.

In a skillet over medium heat, melt the butter and sauté the onions, carrots, celery, and garlic for about 5 minutes until softened and fragrant.

Transfer the sautéed veggies, split peas, ham bone (or diced ham), bay leaf, dried thyme, and chicken broth into the slow cooker. Stir briefly to combine.

Cover and cook on the LOW setting for 8-10 hours or on HIGH for 4-6 hours. Avoid lifting the lid too much to allow peas to soften and soup to thicken.

Once the peas are tender and soup looks thick, remove the ham bone. Pick off any remaining meat, chop finely, and stir back into the soup. Discard the bay leaf. Season with salt and pepper as needed.

Ladle the soup into bowls and serve with crusty bread or a fresh side salad.

Notes

Nothing beats the cozy, earthy warmth of my Easy Slow Cooker Split Pea Soup on a chilly day. This slow cooker version melds flavors from split peas, smoky ham, and veggies for a comforting, hands-off meal.

Easy Slow Cooker Split Pea Soup: Step-by-Step Instructions

1. Prepare your ingredients: Rinse the dried split peas thoroughly under cold water, picking out any debris or damaged peas. Chop onions, carrots, celery, and mince the garlic.
2. Sauté the aromatics: In a skillet over medium heat, melt the butter and sauté the onions, carrots, celery, and garlic for about 5 minutes until softened and fragrant. This step builds flavor by unlocking the natural sweetness and melds the veggies before they hit the slow cooker.
3. Add everything to the slow cooker: Transfer the sautéed veggies, split peas, ham bone (or diced ham), bay leaf, dried thyme, and chicken broth into the slow cooker. Stir briefly to combine.
4. Cook low and slow: Cover and cook on the LOW setting for 8-10 hours or on HIGH for 4-6 hours. The longer, slower cook time allows the peas to fully soften and develop that creamy, rich texture. Don’t lift the lid too much—resist the urge to peek!
5. Final touches: Once the peas are tender and soup looks thick, remove the ham bone. Pick off any remaining meat, chop it finely, and stir it back into the soup. Discard the bay leaf. Taste and season with salt and pepper as needed.
6. Serve it up: Ladle the soup into bowls with crusty bread or a fresh side salad. It tastes even better the next day after the flavors marry overnight.

Easy Slow Cooker Split Pea Soup: Tips for Success

• Don’t skip rinsing the peas: Split peas can have dust and little stones; rinsing ensures a clean, smooth soup.
• Use a ham bone for the richest flavor: It’s worth asking your butcher for one next time you buy ham. If you don’t have one, diced ham will work but the soup won’t be quite as smoky.
• Slow cooker temperature matters: Using the low setting helps the peas break down perfectly without getting mushy. High heat risks uneven cooking.
• Avoid over-stirring: The split peas release starch as they cook, thickening the soup naturally—stir gently to keep the texture creamy.
• Adjust seasoning last: Because ham and broth add saltiness, wait until the end to add extra salt or pepper to avoid an overly salty soup.

Easy Slow Cooker Split Pea Soup: Storage & Reheating

After enjoying your soup, store leftovers in airtight containers in the fridge. It keeps well for up to 4 days. The great thing about split pea soup is that it actually tastes better the next day once the flavors have had time to mingle.

When reheating, pour a splash of water or broth into your pot to loosen the soup, as it thickens significantly in the fridge. Warm over low heat, stirring occasionally, until heated evenly. Microwaving works too—just add liquid and stir halfway through to prevent uneven hot spots.

If you want to freeze it, do so in meal-sized portions for about 2-3 months. Thaw overnight in the fridge, then reheat gently with added liquid as needed.

Nutritional Information

Here’s an estimate for one serving (based on 6 servings):

• Calories: 280
• Fat: 4g
• Protein: 20g
• Carbohydrates: 35g
• Fiber: 12g

Please note these numbers are approximate and can vary depending on the broth and ham used. This soup delivers a high protein and fiber punch, making it deeply satisfying and nutritious without excess fat.

Easy Slow Cooker Split Pea Soup: FAQ

Can I make this soup without meat or the ham bone?

Absolutely! You can skip the ham and still have tasty soup by boosting seasoning with smoked paprika or liquid smoke to get that smoky vibe. Using vegetable broth instead of chicken broth keeps it vegetarian-friendly.

Why does my split pea soup sometimes turn out too thick or lumpy?

Split peas naturally release starch and thicken soup as they cook. If it gets too thick, simply stir in some broth or water to loosen it up. Blending part of the soup with an immersion blender also gives a creamier texture without lumps.

How do I know when the split peas are fully cooked?

The peas should be tender and breaking apart easily, almost melting into the soup. If you taste a bit of grit or chewiness, it needs more time. Slow cooker timing varies so trust your senses.

Can I add potatoes or other vegetables?

You can! Diced potatoes add heartiness, but add them in the last 2 hours of cooking so they don’t turn to mush. Other veggies like spinach or kale stirred in at the end add freshness.

Is it possible to make this recipe on the stovetop?

Yes, you can simmer the ingredients on low heat for 1.5 to 2 hours, stirring occasionally. The slow cooker is just more hands-off and tenderizes the peas beautifully.