Slow Cooker Split Pea Soup

Name: Slow Cooker Split Pea Soup
Prep time: 10 min
Total time: 8 h 10 min
Yield: 6 - 8 serving(s)
Ingredients: 1 lb. dried split green peas; 1/2 onion, chopped; 3 carrots, peeled and sliced; 2 pieces of celery, sliced; 2 cloves garlic, chopped; 8 oz. cubed ham; 1 qt. chicken stock; 4 sprigs fresh thyme; 2 sprigs parsley, plus more chopped for serving; 1 bay leaf, optional; Salt and pepper, to taste

Low and slow is the way to go.

By Erin MerharUpdated: Jan 3, 2024

6 Ratings

best soup recipes slow cooker split pea soup

William Dickey

Yields:

6 - 8 serving(s)

Prep Time:

10 mins

Total Time:

8 hrs 10 mins

Jump to recipe

Crock-Pot soups are the perfect meal, no matter what time of year. Once the ingredients are prepped, the cook time is largely hands off, and a slow-cooker on the counter top won’t heat up the house like the oven or stove. This Crock-Pot split pea soup is perhaps one of the easiest: All of the ingredients go straight into the slow-cooker without the need to pre-cook the veggies on the stove. Just chop, dump, cover, and you’re on your way to a comforting meal.

This slow-cooker split pea soup recipe calls for diced ham, but would make a happy home for a ham bone, too. If using a bone, be sure to leave all of the good meat on it—it will get wonderfully tender while slow cooking and can be pulled off the bone and added to the soup at the end. If you want to double-down on the smoky, savory flavor, sub ham stock for chicken stock.

Do you need to soak split peas before cooking them?

No. Unlike dried beans, split peas don't require soaking before cooking; they just need adequate liquid while cooking to become tender and split. Be sure that the vegetables and peas are completely covered with broth and stock by about ½-inch before starting the slow-cooker—though if you're using a ham bone and it sticks out a little, that’s ok! If you see that you need more liquid, add an additional ½ to 1 cup of water or chicken stock.

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Ingredients

1 lb.
dried split green peas
1/2
onion, chopped
3
carrots, peeled and sliced
2
pieces of celery, sliced
2
cloves garlic, chopped
8 oz.
cubed ham
1 qt.
chicken stock
4
sprigs fresh thyme
2
sprigs parsley, plus more chopped for serving
1
bay leaf, optional
Salt and pepper, to taste

Directions

1. Step 1Place the split peas in a colander. Rinse them well and pick through for any tiny pebbles or debris.
2. Step 2In the base of a slow-cooker, combine the peas, onion, carrots, celery, garlic, ham, chicken stock and 1 1/2 cups of water. Tie the sprigs of thyme, parsley and the bay leaf together with a piece of kitchen twine, wrapped around the bundle a couple times, then add to the slow-cooker.
3. Step 3Cover and cook on high heat for 4-5 hours, or low heat for 8-10 hours, until the peas are tender and have split to thicken the soup. Season with salt and pepper to taste. Serve topped with chopped parsley.