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Crockpot Split Pea Soup Recipe (Easy & Delicious)

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
Cook Time 8 minutes
Total Time 8 minutes
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.