This Crockpot Split Pea Soup is the ultimate comfort meal with minimal effort. Just toss everything in the slow cooker and let it simmer into a rich, velvety soup. It’s hearty, smoky, and perfect for a cozy dinner.
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Why You’ll Love This Crockpot Split Pea Soup
- Hands-off cooking: The slow cooker does all the work while you go about your day.
- Velvety texture: Split peas break down into a naturally thick, creamy consistency.
- Highly adaptable: Easily swap the ham for smoked paprika or use leftover holiday ham.
- Better next day: Flavors deepen overnight for incredible leftovers.
Ingredients & Tools
- 1 lb dried green split peas, rinsed and picked over
- 1 large ham hock or 2 cups diced cooked ham
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt to taste (be careful—ham can be salty!)
Tools: A 6-quart or larger slow cooker, a sharp knife, and a cutting board.
Notes: Ham hock adds deep smoky flavor, but diced cooked ham works too. Split peas provide the soup’s thick, earthy base.
Honestly, the beauty of this soup is in its simplicity. You really don’t need a long list of fancy ingredients. The split peas are the star—they provide that incredible body and earthy flavor. And the ham hock? It’s worth seeking out if you can, because it infuses the entire soup with a deep, smoky richness that’s just unforgettable.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 24 g |
| Fat: | 6 g |
| Carbs: | 45 g |
| Fiber: | 18 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 8 hours on Low or 4 hours on High | Total Time: 8 hours 15 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 4–5 days.
- Freezer: Portion into freezer-safe containers for up to 3 months.
- Reviving: Reheat gently, stir in broth or water if too thick.
Serving Suggestions
Complementary Dishes
- Crusty sourdough bread — There’s nothing better for soaking up every last bit of this thick, flavorful soup. The chewy texture and slight tang of sourdough is a perfect match.
- Simple green salad with a sharp vinaigrette — The fresh, crisp greens and acidic dressing cut through the richness of the soup beautifully, balancing the meal.
- Grilled cheese sandwiches — For the ultimate comfort food duo, serve the soup with a classic, gooey grilled cheese. It’s a pairing that never, ever fails.
Drinks
- A crisp lager or pilsner — The clean, slightly bitter notes of a light beer are fantastic against the smoky, earthy flavors of the soup.
- Dry hard cider — The apple-y sweetness and sharp bubbles provide a refreshing contrast that really lifts the whole meal.
- Sparkling water with lemon — A non-alcoholic option that cleanses the palate between bites and keeps everything feeling light.
Something Sweet
- Classic apple crisp — The warm, spiced apples and oat-y topping feel like a natural, cozy follow-up to the savory soup.
- Dark chocolate chunk cookies — A little bitterness from the dark chocolate is a wonderful way to end the meal on a sweet but not-too-sweet note.
- Lemon sorbet — Its bright, clean flavor is incredibly refreshing and acts as a perfect palate cleanser after the hearty soup.
Before You Start: Tips & Ingredient Notes
- Do you really need to rinse the split peas? Yes, honestly, you do. They can sometimes have little bits of dust or debris, and a quick rinse in a fine-mesh strainer ensures your soup is grit-free. It only takes a minute and is totally worth it.
- What if you can’t find a ham hock? No worries! A ham hock gives incredible flavor, but you can absolutely use a meaty ham bone from a spiral ham, or even two cups of diced leftover ham. If using pre-diced ham, add it in the last hour of cooking so it doesn’t get too soft.
- Can you use a different broth? Chicken broth is my go-to for its balanced flavor, but vegetable broth works beautifully if you want to keep it vegetarian. Just be mindful of the salt content—some store-bought broths are quite salty, especially when paired with ham.
- Why add the bay leaves and thyme? These herbs add a subtle, aromatic depth that really elevates the soup. The bay leaves provide an almost floral note, while the thyme adds a little earthy warmth. Don’t skip them—they make a noticeable difference!
How to Make Crockpot Split Pea Soup
Step 1: Start by prepping your vegetables. Dice the onion, carrots, and celery into a small, even dice—you’ll notice that smaller pieces cook down more and distribute their flavor throughout the soup beautifully. Mince the garlic, too. There’s no need to sauté anything first, which is one of the best parts of this recipe. Just pile everything right into the crockpot.
Step 2: Now, rinse your split peas thoroughly in a fine-mesh strainer under cold water. Look them over for any little stones or discolored peas—it’s rare, but it happens! Once they’re clean, add them to the crockpot along with the diced vegetables.
Step 3: Place the ham hock (or your diced ham) right on top of the vegetables and split peas. If you’re using a ham hock, just nestle it in there—it’ll look imposing now, but by the end of the cooking time, the meat will be falling-off-the-bone tender. Scatter the dried thyme and black pepper over everything.
Step 4: Pour the broth over everything in the crockpot. You want the liquid to just cover the ingredients. If the ham hock is peeking out, that’s fine—it’ll settle as it cooks. Tuck the bay leaves into the broth. They’ll float around and work their magic.
Step 5: Give everything a gentle stir to combine, then cover with the lid. Set your slow cooker to LOW for 7-8 hours or HIGH for 4-5 hours. I really prefer the low and slow method here—it gives the flavors more time to develop and results in a more velvety texture.
Step 6: When the cooking time is up, carefully remove the lid. You’ll be greeted by the most incredible aroma. The soup will look thick and the peas will have broken down completely. Fish out the bay leaves—they’ve done their job and can be discarded.
Step 7: If you used a ham hock, remove it from the soup and place it on a cutting board. Let it cool for a few minutes until you can handle it, then shred the meat off the bone using two forks. Discard the bone, any skin, and excess fat. Return the shredded ham to the soup and stir to combine.
Step 8: Now, taste the soup. This is the moment to adjust the seasoning. Remember, the ham adds saltiness, so add salt gradually if needed. The soup should be thick, hearty,
Crockpot Split Pea Soup
Make this easy Crockpot Split Pea Soup with just 15 minutes of prep. It's a hearty, smoky, and velvety comfort meal. Get the simple slow cooker recipe now!
Ingredients
For the Ingredients
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1 lb dried green split peas (rinsed and picked over)
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1 large ham hock (or 2 cups diced cooked ham)
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1 large yellow onion (diced)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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3 cloves garlic (minced)
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6 cups chicken or vegetable broth
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2 bay leaves
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1 tsp dried thyme
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½ tsp black pepper
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Salt (to taste (be careful—ham can be salty!))
Instructions
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Start by prepping your vegetables. Dice the onion, carrots, and celery into a small, even dice—you’ll notice that smaller pieces cook down more and distribute their flavor throughout the soup beautifully. Mince the garlic, too. There’s no need to sauté anything first, which is one of the best parts of this recipe. Just pile everything right into the crockpot.01
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Now, rinse your split peas thoroughly in a fine-mesh strainer under cold water. Look them over for any little stones or discolored peas—it’s rare, but it happens! Once they’re clean, add them to the crockpot along with the diced vegetables.02
-
Place the ham hock (or your diced ham) right on top of the vegetables and split peas. If you’re using a ham hock, just nestle it in there—it’ll look imposing now, but by the end of the cooking time, the meat will be falling-off-the-bone tender. Scatter the dried thyme and black pepper over everything.03
-
Pour the broth over everything in the crockpot. You want the liquid to just cover the ingredients. If the ham hock is peeking out, that’s fine—it’ll settle as it cooks. Tuck the bay leaves into the broth. They’ll float around and work their magic.04
-
Give everything a gentle stir to combine, then cover with the lid. Set your slow cooker to LOW for 7-8 hours or HIGH for 4-5 hours. I really prefer the low and slow method here—it gives the flavors more time to develop and results in a more velvety texture.05
-
When the cooking time is up, carefully remove the lid. You’ll be greeted by the most incredible aroma. The soup will look thick and the peas will have broken down completely. Fish out the bay leaves—they’ve done their job and can be discarded.06
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If you used a ham hock, remove it from the soup and place it on a cutting board. Let it cool for a few minutes until you can handle it, then shred the meat off the bone using two forks. Discard the bone, any skin, and excess fat. Return the shredded ham to the soup and stir to combine.07
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Now, taste the soup. This is the moment to adjust the seasoning. Remember, the ham adds saltiness, so add salt gradually if needed. The soup should be thick, hearty,08
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