If you’re craving a hearty, comforting meal that basically cooks itself, you’re going to love this Slow Cooker Split Pea Soup Recipe. It’s one of those dishes that fills your home with the most inviting aroma and wraps you up in cozy vibes with every spoonful. I absolutely love how this soup turns out—thick, savory, and perfectly packed with flavor. Trust me, once you try this, it’ll soon be your go-to comfort food, especially on chilly days.
Why You’ll Love This Recipe
- Effortless Cooking: Just toss everything into the slow cooker and walk away—no soaking or constant stirring needed.
- Rich, Deep Flavors: The ham and herbs infuse the peas with a smoky, savory goodness that’s truly comforting.
- Perfectly Thick and Creamy: The split peas break down beautifully over hours, giving a natural creaminess without any cream.
- Family Favorite: My family goes crazy for this soup—it’s a huge hit at our dinner table, and it keeps well for leftovers.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Split Pea Soup Recipe plays a key role in building layers of flavor and that perfect cozy texture. I recommend choosing fresh vegetables and a good-quality ham for the best results.
- Dried green split peas: No need to soak these—just remember to sort and rinse well to remove any debris.
- Ham: Cubed leftover ham works great and adds wonderful smokiness; if you prefer, you can use ham hocks for extra flavor.
- Yellow onion: This adds a subtle sweetness and depth of flavor when slow-cooked.
- Carrots: Adds natural sweetness and vibrant color—dice them evenly for even cooking.
- Celery: Brings freshness and a little bite; don’t skip it if you like that classic soup flavor.
- Garlic: Minced, because fresh garlic elevates this soup’s aroma better than powder.
- Rosemary & thyme: Fresh or dried both work—these herbs add an earthy, fragrant note that pairs perfectly with ham.
- Bay leaf: Just one leaf adds subtle background spice that you’ll notice in every sip.
- Chicken broth: Use low sodium if possible so you can control the saltiness.
- Water: Helps balance the broth and keeps everything simmering gently over time.
- Salt and pepper: Adjust at the end depending on your ham’s saltiness.
- Parsley: Fresh chopped parsley for a bright, fresh finish when serving.
Variations
While I usually stick to the classic version, this Slow Cooker Split Pea Soup Recipe is wonderfully flexible. Feel free to tweak it based on what you have or your dietary preferences—it’s your kitchen, after all!
- Vegetarian Option: I sometimes skip the ham and add smoked paprika or liquid smoke to keep that smoky depth.
- Spicy Kick: Adding a pinch of cayenne or some diced jalapeños really wakes this soup up on cold days.
- Herb Swap: Try substituting rosemary and thyme with sage or marjoram for a different herbal twist.
- Extra Veggies: Toss in diced potatoes or parsnips if you want a heartier bite—my kids love it that way.
How to Make Slow Cooker Split Pea Soup Recipe
Step 1: Prep and Layer Ingredients
Start by sorting through the split peas to remove any tiny stones or debris, then give them a good rinse. No soaking needed here, which is a huge time saver compared to other bean soups. Next, add the peas to your slow cooker, followed by the cubed ham, chopped onions, carrots, celery, and minced garlic. Toss in your herbs—rosemary, thyme, and the bay leaf—and then pour in the chicken broth and water. It’s best to add the liquid last so everything layers nicely and cooks evenly.
Step 2: Slow Cook Until Tender
Place the lid on and set your slow cooker to HIGH for about 4 hours or LOW for 8 to 9 hours. I’ve done it both ways, and honestly, the longer low cook makes the flavors really meld and the soup wonderfully thick. You’ll notice the peas soften and start to break down, giving the soup a creamy texture. If you peek in near the end, it should be thick enough to ladle but still smooth—if it’s too thick, simply stir in a bit of extra water or broth.
Step 3: Season and Serve
After cooking, taste your soup before adding salt—since ham can be salty, you might not need any extra. Add freshly ground pepper, and remove the bay leaf and herb sprigs. Give it a good stir, and it’s ready to serve! I like to sprinkle fresh chopped parsley right on top for a pop of color and freshness. It’s the little touch that I’ve found really brightens up the bowl.
Pro Tips for Making Slow Cooker Split Pea Soup Recipe
- Don’t Skip Pea Sorting: I learned this the hard way when I ended up with a crunchy surprise—always check those dried peas carefully.
- Use Low Sodium Broth: It gives you control over your salt and keeps the soup from becoming too salty, especially important with ham.
- Cook on Low When Possible: Slow and steady builds better flavor and creamier texture; it’s worth the patience!
- Don’t Forget to Remove Herbs: I’ve accidentally served bay leaves before—it’s a choking hazard and not tasty—so double-check before serving.
How to Serve Slow Cooker Split Pea Soup Recipe
Garnishes
I usually stick with freshly chopped parsley—it adds a fresh green color and balances the soup’s richness. Sometimes I drizzle a little swirl of olive oil or a sprinkle of crispy bacon bits for an extra layer of indulgence. A squeeze of lemon juice on top can also brighten the flavors nicely if you want a sharper contrast.
Side Dishes
I love pairing this soup with crusty rustic bread or homemade cornbread for dunking. A simple green salad with a tangy vinaigrette works well too, cutting through the soup’s richness to keep the meal feeling balanced and fresh.
Creative Ways to Present
For special dinners, try serving the soup in hollowed-out bread bowls—that always impresses guests and makes leftovers easier to serve later. You could also garnish with edible flowers or microgreens for a fancy touch. I once served this at a cozy winter party and everyone raved about both the soup and the presentation!
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the fridge for up to 4 days. I find the flavors actually deepen after a day or two, making it even better than the first bowl. When reheating, give the soup a good stir and add a splash of water or broth if it’s thickened too much.
Freezing
This soup freezes beautifully in freezer-safe containers or heavy-duty zip bags for up to 3 months. I usually portion it out before freezing so I can just thaw and heat what I need. Just remember to thaw it overnight in the fridge for best results, then warm it up gently on the stove.
Reheating
Reheat your soup on the stovetop over medium heat, stirring occasionally. If it looks too thick, add a bit of broth or water to restore the creamy consistency. You can also reheat in the microwave in short bursts, stirring in between, though I prefer the stovetop method for the best texture.
FAQs
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Do I need to soak the split peas before cooking?
Nope! One of the best parts of this Slow Cooker Split Pea Soup Recipe is that the peas don’t require soaking. Just be sure to sort and rinse them thoroughly before adding to the slow cooker.
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Can I use a different type of ham or meat?
Absolutely! Leftover cubed ham is perfect, but ham hocks or smoked sausage can substitute and add great flavor. For a vegetarian version, omit the meat and add smoky seasonings like smoked paprika.
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What if the soup is too thick after cooking?
Simply stir in some extra broth or water, a little at a time, until you reach your desired consistency. The soup naturally thickens as the peas break down.
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How do I store leftover split pea soup?
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating for the best taste and texture.
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Can I make this recipe on the stovetop?
You can, but the slow cooker method is hands-off and develops richer flavors over a longer, gentle cook. If stovetop is your only option, simmer on low for about 2-3 hours, stirring occasionally until peas are tender.
Final Thoughts
This Slow Cooker Split Pea Soup Recipe is one of those comforting, fail-proof dishes that’s remained a favorite in my home for years. It’s simple, hearty, and packed with flavor—all without any fuss or fussing over the stove. I love how it warms up not just my belly but also my family’s spirits, especially on lazy weekends or chilly evenings. Give it a try—you might find it becomes your own little kitchen tradition. And hey, if you do, I’d love to hear how your version turned out!
Print
Slow Cooker Split Pea Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Slow Cooker Split Pea Soup combines nutrient-rich green split peas with savory ham, aromatic herbs, and fresh vegetables. Perfect for an easy, hands-off meal, this soup is cooked low and slow to develop deep flavors and a creamy texture without soaking the peas beforehand.
Ingredients
Main Ingredients
- 16 oz. dried green split peas, sorted and rinsed (about 2 ¼ cups) – DO NOT SOAK
- 2 cups cubed ham
- 1 cup chopped yellow onion
- 1 cup diced carrots
- ½ cup diced celery
- 1 tablespoon minced garlic
Herbs & Seasonings
- 2 rosemary sprigs or ½ teaspoon dried rosemary
- 2 thyme sprigs or ½ teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Liquids
- 4 cups chicken broth
- 2 cups water
For Serving
- Parsley, chopped
Instructions
- Combine Ingredients: Add the rinsed split peas, cubed ham, chopped onion, diced carrots, diced celery, minced garlic, rosemary, thyme, bay leaf, chicken broth, and water into the slow cooker. Ensure all ingredients are evenly distributed.
- Cook the Soup: Place the lid on the slow cooker and set it to cook on HIGH for 4 hours, or on LOW for 8 to 9 hours. This slow cooking process allows the peas to soften fully and the flavors to meld beautifully.
- Season and Serve: After cooking, remove the bay leaf and herb sprigs. Season the soup with salt and pepper to taste, bearing in mind that the ham may add sufficient saltiness. Stir well and ladle into bowls. Garnish with chopped parsley and serve warm.
Notes
- You do not need to soak the split peas before cooking; rinsing is sufficient.
- If you prefer a smoother texture, you can use an immersion blender to puree part of the soup before serving.
- Adjust cooking time depending on your slow cooker, as times can vary slightly.
- Leftovers keep well and taste even better the next day stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, omit the ham and use vegetable broth instead.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 230
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 25mg
