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Split pea soup is one of those meals that feels like a warm hug. It’s simple, nostalgic, and deeply comforting. I grew up eating it on cold days—usually made with leftover holiday ham—and it never disappointed. This Crockpot version brings all that slow-cooked flavor with barely any effort.
Loaded with hearty split peas, tender chunks of ham, and classic aromatics, it’s the kind of soup that simmers away in the background and rewards you with a satisfying, wholesome meal at the end of the day.
Table of Contents
Why You’ll Love This Recipe:
- Made with simple pantry staples
- Hearty and packed with protein
- Naturally thick and creamy without any cream
- Great way to use up leftover ham
- Freezer-friendly and ideal for meal prep
Healthy Highlights:
- High in fiber from split peas
- Protein-rich thanks to ham
- Low in fat with no added cream
- Naturally gluten-free
- Budget-friendly and filling
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Ingredients:
- 1 lb dried green split peas, rinsed and sorted
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper (more to taste)
- 6 cups low-sodium chicken broth or water (or a mix of both)
- Salt, to taste (depends on saltiness of ham)
- Optional garnish: chopped parsley, croutons, or a drizzle of olive oil
Instructions:
Assemble in Crockpot:
Add split peas, ham bone or diced ham, onion, garlic, carrots, celery, bay leaf, thyme, pepper, and broth to your slow cooker. Stir to combine.
Cook:
Cover and cook on low for 7–8 hours or high for 4–5 hours, until peas are soft and vegetables are tender.
Finish:
Remove ham bone, if using, and shred any remaining meat back into the soup. Discard the bone and bay leaf. Taste and season with salt if needed.
Serve:
Ladle into bowls and garnish as desired. Serve with crusty bread for a complete meal.
Crockpot Split Pea Soup with Ham Tips:
- No Ham Bone? Use chopped ham and add a splash of smoked paprika or a dash of liquid smoke for that deep flavor.
- Thicker Soup: Let it cook a bit longer uncovered at the end or mash some peas against the side of the slow cooker.
- Freezer Tip: This soup freezes beautifully—just cool completely, portion into airtight containers, and freeze for up to 3 months.
- Vegetarian Option: Skip the ham and use smoked paprika or a dash of soy sauce for umami depth.
Notes:
- Serves 6
- Keeps in the fridge for 4–5 days
- Thickens as it cools—add water or broth when reheating if needed
Make It a Meal (and Then Another One):
Serve it with a hunk of buttered sourdough or a simple side salad for a cozy dinner. Leftovers can be blended smooth and used as a savory base for a grain bowl—just add cooked barley, roasted veggies, and a soft-boiled egg on top.
Slow Cooker Split Pea Soup with Ham: A Hearty Classic
Split pea soup is one of those meals that feels like a warm hug. It’s simple, nostalgic, and deeply comforting. I grew up eating it on cold days—usually made with leftover holiday ham—and it never disappointed. This Crockpot version brings all that slow-cooked flavor with barely any effort.
Loaded with hearty split peas, tender chunks of ham, and classic aromatics, it’s the kind of soup that simmers away in the background and rewards you with a satisfying, wholesome meal at the end of the day.
Why You’ll Love This Recipe:- Made with simple pantry staples
- Hearty and packed with protein
- Naturally thick and creamy without any cream
- Great way to use up leftover ham
- Freezer-friendly and ideal for meal prep
- High in fiber from split peas
- Protein-rich thanks to ham
- Low in fat with no added cream
- Naturally gluten-free
- Budget-friendly and filling
Ingredients
- 1 lb dried green split peas, rinsed and sorted
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper (more to taste)
- 6 cups low-sodium chicken broth or water (or a mix of both)
- Salt, to taste (depends on saltiness of ham)
- Optional garnish: chopped parsley, croutons, or a drizzle of olive oil
Instructions
Assemble in Crockpot:
Add split peas, ham bone or diced ham, onion, garlic, carrots, celery, bay leaf, thyme, pepper, and broth to your slow cooker. Stir to combine.
Cook:
Cover and cook on low for 7–8 hours or high for 4–5 hours, until peas are soft and vegetables are tender.
Finish:
Remove ham bone, if using, and shred any remaining meat back into the soup. Discard the bone and bay leaf. Taste and season with salt if needed.
Serve:
Ladle into bowls and garnish as desired. Serve with crusty bread for a complete meal.
Notes
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 873mgCarbohydrates: 25gFiber: 7gSugar: 5gProtein: 27g
Wrapping Up Crockpot Split Pea Soup
This Crockpot Split Pea Soup is rich, velvety, and deeply satisfying—everything you want from a classic soup, with none of the babysitting. It’s a hearty, hands-off way to turn simple ingredients into something that tastes like it’s been simmering for hours (because it has!).
Perfect for busy weekdays, chilly evenings, or whenever you need a little nourishment in a bowl.
