Crockpot Split Pea Soup Recipe (Easy & Delicious)

This Crockpot Split Pea Soup Recipe is an easy, hearty dinner made with dried green split peas, a meaty ham bone or ham hocks, vegetables, chicken broth, and simple seasonings. Add everything to a 6-quart slow cooker, cook for 8–10 hours on LOW or 4–5 hours on HIGH, then remove the bones and stir the tender ham back into the soup.

The finished soup is thick, savory, creamy without added cream, and packed with the comforting flavor of slow-cooked ham and vegetables. It makes approximately 6–8 servings, and because the slow cooker does most of the work, it is an especially satisfying recipe for a busy day or a cozy weekend meal.

Why You’ll Love This Recipe

This crockpot split pea soup brings together pantry-friendly ingredients and classic comfort-food flavor in one dependable pot. The split peas slowly soften until they create a naturally creamy base, while carrots, celery, onion, and garlic add sweetness and savory depth.

There is no need to soak the peas overnight, sauté vegetables first, or make a separate sauce. Simply rinse the peas, add the ingredients to the slow cooker, and let the long cooking time turn a few humble ingredients into a filling family meal.

• Easy preparation: Most of the work takes about 15–20 minutes.
• Rich flavor: A ham bone or ham hocks season the broth as they cook.
• Generous yield: The recipe makes approximately 6–8 servings.
• Great leftovers: The soup stores well and becomes even thicker after chilling.

If you enjoy cozy, spoonable dinners, you may also like this creamy-free chicken wild rice soup for another hearty bowl made without heavy cream.

Ingredients You’ll Need

Start with 1 pound of dried green split peas, which is about 2 1/3 cups. Rinse them thoroughly under cool water and check for small stones or discolored peas before adding them to the crockpot.

A meaty ham bone is ideal because it contributes both flavor and tender meat. You can use 1–2 ham hocks instead, and 1–2 cups of diced cooked ham are optional if the bone is not very meaty or you want a stronger ham presence.

The vegetable base includes 1 medium diced yellow onion, 3 peeled and sliced carrots, 2–3 sliced celery stalks, and 2–3 minced garlic cloves. These ingredients soften during the long cooking time and give every spoonful a balanced, savory taste.

For the liquid, use 6 cups of low-sodium chicken broth plus 2 cups of water. Finish the ingredient list with 1 bay leaf, 1 teaspoon dried thyme, 1/2 teaspoon freshly ground black pepper, and salt added only after cooking.

How to Make It Step-by-Step

Step 1: Rinse the split peas thoroughly in a fine-mesh strainer and inspect them carefully. Remove any stones, debris, or peas that look discolored; soaking is generally not necessary for this recipe.

Step 2: Add the rinsed split peas to a 6-quart slow cooker. Add the diced onion, sliced carrots, sliced celery, minced garlic, meaty ham bone or ham hocks, low-sodium chicken broth, water, bay leaf, dried thyme, and black pepper.

Step 3: Cover the slow cooker and cook on LOW for 8–10 hours or on HIGH for 4–5 hours. Choose the LOW setting when you want the most convenient all-day cooking schedule, and check that the peas have broken down and the vegetables are tender before serving.

Step 4: Carefully remove the ham bone or ham hocks from the hot soup. Pull the tender meat from the bones, discard the bones and any excess fat, and return the meat to the slow cooker.

Step 5: Remove the bay leaf and stir in the optional diced cooked ham if the soup needs more meat or ham flavor. Taste before seasoning, then add salt only as needed because the ham and broth may already provide plenty of salt.

Step 6: Check the consistency and add extra hot broth or water if the soup is too thick. For a smoother texture, stir vigorously near the end of cooking or use an immersion blender to blend only a small portion of the soup.

Step 7: Serve the soup hot in warmed bowls with crusty bread, crackers, or a simple green salad. Keep in mind that the soup thickens considerably as it cools, so it may need a splash of liquid before reheating.

Pro Tips for the Best Texture

Do not add salt at the beginning unless you are certain that both the ham and broth are very low in sodium. Waiting until the peas and ham have finished cooking lets you taste the finished broth and season it accurately.

For a rustic soup, leave the texture as it is when the peas have broken down naturally. If you prefer a silkier bowl, blend a small portion with an immersion blender rather than puréeing the entire batch; this keeps some vegetables and ham visible.

Use hot broth or hot water when thinning the soup near the end. Cold liquid can temporarily lower the temperature of the soup and make it harder to judge the final consistency.

A sturdy slice of toasted bread is an excellent partner for this meal. For another easy family dinner with a different flavor profile, keep our crockpot chicken taco soup on your recipe list.

Storage and Reheating

Cool leftover soup promptly and store it in a covered container in the refrigerator. Because split peas continue absorbing liquid as they rest, the soup will usually be much thicker the next day.

Reheat individual portions gently on the stovetop or in the microwave, stirring occasionally. Add broth or water a little at a time until the soup loosens to a spoonable consistency, then taste again for seasoning.

This recipe is also practical for meal planning because one pot provides several satisfying portions. Store the soup in serving-size containers so it is easy to warm up for lunch or a quick dinner.

What to Serve with Split Pea Soup

Serve each bowl with toasted sourdough, cornbread, crackers, or a crisp green salad. The soup is substantial on its own, but a bright side dish can add freshness and contrast to the thick, savory broth.

For dessert, a chilled fruit-based treat makes a pleasant finish after this hearty soup. Try our easy no-bake pineapple pie or this pineapple lush cake when you want something sweet and simple.

Helpful Variations

The recipe is built around the quantities listed, but the optional diced ham gives you flexibility. Use it when your ham bone has little meat, or leave it out when the bone already provides plenty of tender ham.

You can also adjust the final texture without changing the flavor. Keep it chunky and rustic, stir vigorously for a thicker blended feel, or blend a small portion while leaving the rest intact for a soup with both creamy peas and visible vegetables.

For another comforting skillet meal to serve on a different night, our easy skillet lasagna offers the same kind of family-friendly convenience in a pasta dinner.

Crockpot Split Pea Soup Recipe

A hearty slow-cooker soup made with green split peas, ham, carrots, celery, onion, and fragrant herbs. The peas naturally break down as they cook, creating a thick and comforting texture without blending the entire pot.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound Dried green split peas, rinsed and sorted
• 1 meaty ham bone or 1–2 ham hocks Meaty ham bone or ham hocks
• 1 medium Yellow onion, diced
• 3 medium Carrots, peeled and sliced
• 2–3 stalks Celery stalks, sliced
• 2–3 cloves Garlic, minced
• 6 cups Low-sodium chicken broth
• 2 cups Water

Seasonings

• 1 leaf Bay leaf
• 1 teaspoon Dried thyme
• 1/2 teaspoon Freshly ground black pepper

Optional Ingredient

• 1–2 cups Diced cooked ham

Finishing

• to taste Salt

Method

 

Step-by-Step

1. Rinse and sort the split peas, removing any stones or discolored peas. Add them to a 6-quart slow cooker with the onion, carrots, celery, garlic, ham bone or ham hocks, broth, water, bay leaf, thyme, and black pepper.
2. Cover the slow cooker and cook on LOW for 8–10 hours or on HIGH for 4–5 hours. The soup is ready when the peas have broken down and the vegetables are tender.
3. Remove the ham bone or ham hocks and take the meat from the bones. Discard the bones and excess fat, then return the shredded ham to the slow cooker.
4. Remove the bay leaf and stir in 1–2 cups of diced cooked ham if the bone was not very meaty or if you want extra ham flavor. Taste the soup and add salt only as needed.
5. If the soup is thicker than you prefer, stir in additional hot broth or water until it reaches the desired consistency. Stir vigorously for a smoother texture, or blend a small portion with an immersion blender.
6. Ladle the soup into bowls and serve hot. Remember that it will continue to thicken as it cools, so loosen refrigerated leftovers with broth or water when reheating.

Notes

Soaking the split peas is generally not necessary. Delay adding salt until the end because ham, ham hocks, and chicken broth may already contain substantial salt. Refrigerate leftovers and add broth or water when reheating to loosen the thickened soup.

Final Thoughts

This Crockpot Split Pea Soup Recipe is proof that a short ingredient list can produce an exceptionally satisfying meal. Dried peas, ham, vegetables, broth, and herbs slowly cook into a thick, flavorful soup that is warm, filling, and easy to portion for the week.

Remember the key details: rinse and sort the peas, skip the soaking, cook on LOW for 8–10 hours or HIGH for 4–5 hours, remove the bones before serving, and season with salt at the end. Add hot broth or water if needed, since the soup continues to thicken as it cools.

Serve it with crusty bread and enjoy a bowl of old-fashioned comfort food with very little hands-on effort. Once you try this slow-cooker version, it is sure to become a reliable cold-weather dinner.