You can make a thick, savory split pea and ham soup with almost no hands-on time by using a slow cooker.
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It turns dried peas, a few chopped vegetables, and a ham bone or smoked meat into a rich, cozy meal you can set and forget.
This post walks you through an easy dump-and-go method, tips for deep flavor, and simple ways to store and reheat leftovers so your meal stretches through the week.
If you want a warm, cheap, and satisfying dinner with minimal effort, keep going—your slow cooker does most of the work.
How To Make Slow Cooker Split Pea Soup
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You will gather simple ingredients, set the slow cooker, and let it cook until the peas are soft and the ham flavor is deep. The key steps are choosing the right peas and ham, adding enough liquid, and cooking low and slow.
Ingredients
- 1 lb dried green split peas, rinsed and picked over
- 1 meaty ham bone, 2 ham hocks, or 2 cups diced ham
- 3 medium carrots, peeled and sliced into rounds
- 1 medium yellow onion, diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
Begin by placing the rinsed split peas, diced onion, carrots, celery, and minced garlic into the bottom of the slow cooker.
Nestled the ham bone, ham hocks, or diced ham into the center of the vegetables and peas. Pour in the broth and water, then add the dried thyme and the bay leaf.
Cover the slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours. The soup is ready when the peas have completely softened and broken down, creating a naturally thick and creamy consistency.
Once the cooking time is finished, carefully remove the ham bone or hocks from the slow cooker.
Trim any meat off the bone, shred it into bite-sized pieces, and return the meat to the soup while discarding the bone and any excess fat. Remove and discard the bay leaf.
Give the soup a vigorous stir to help the peas incorporate into a smooth base. If you prefer a completely smooth texture, you can use an immersion blender to blend a portion of the soup.
Taste the soup before adding salt, as the ham and broth often provide plenty of saltiness on their own, then finish with a generous pinch of black pepper. Serve hot with toasted bread or croutons.
Tips For Perfect Texture
Start with evenly sized peas and rinse them well; that prevents grit and uneven cooking. No pre-soak is needed in a slow cooker, but soaking cuts cook time slightly.
Maintain a low simmer. If the soup looks too thick late in cooking, add hot water or broth in ½-cup increments. If it’s too thin, remove the lid and cook on HIGH 15–30 minutes or mash some peas to thicken.
Finish by shredding ham finely so it melds with the peas. For a silky finish, blend half the soup and stir it back in. Always recheck seasoning after blending because flavors change.
Serving And Storing Split Pea Soup
You’ll get the best results by serving the split pea and ham soup hot with a crunchy side and storing it in airtight containers. Cool it quickly, label jars with the date, and reheat gently to keep texture and flavor.
Best Toppings And Pairings
Top your bowl with crisp bacon bits, chopped fresh parsley, or a spoonful of sour cream for contrast. A drizzle of olive oil or a few drops of sherry vinegar brightens the heavy, creamy soup.
Serve with crusty bread, buttered rye, or toasted sourdough for scooping. Cornbread or a simple green salad with a lemon vinaigrette also work well to cut the richness.
If you include ham, add thinly sliced green onions for color and a bite. For a vegetarian twist, use smoked paprika or liquid smoke plus roasted mushrooms to mimic that savory depth.
Refrigeration And Freezing Tips
Cool split pea and ham soup to room temperature within two hours to prevent bacterial growth. Divide into shallow containers to speed cooling, then cover and refrigerate.
Store in the fridge for 3–4 days. Reheat on low heat on the stove, stirring so the peas don’t stick or thicken too fast. Add a splash of stock or water if it seems too thick.
For longer storage, freeze in meal-sized portions. Leave about 1 inch headspace in the container because the soup expands. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
Creative Leftover Ideas
Turn leftovers into a thick dip: warm the soup, cool slightly, then blend until smooth and serve with pita chips or vegetable sticks. Garnish with chopped chives.
Use it as a base for a grain bowl by thinning with stock, then ladling over cooked rice or quinoa and topping with roasted veggies. Add a fried egg for protein.
Make a shepherd-style pie by spreading cooled soup over a layer of sautéed vegetables and mashed potatoes. Bake until the top is golden for a new, hearty meal.
Follow my Slow Cooker board on Pinterest.
