Slow Cooker Split Pea Soup

Make hearty slow cooker split pea soup with smoky ham, green split peas, and fresh vegetables. This easy slow cooker soup recipe is perfect for weeknight dinners, meal prep, or comforting winter meals. The combination of carrots, celery, onions, and herbs creates a flavorful, creamy soup that pairs well with crusty bread or fresh salad. Ideal for healthy homemade soups and family-friendly recipes.

Ingredients

• 16 ounces dried green split peas, rinsed and drained
• 2 carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• ½ cup diced white or yellow onion
• 1 tablespoon minced garlic
• ⅓ cup chopped fresh Italian parsley
• 1 tablespoon fresh thyme leaves
• 1 dried bay leaf
• 1 teaspoon salt, plus more as needed
• Freshly ground black pepper, to taste
• 1 meaty ham bone (or leftover ham shank)
• 6 cups low-sodium chicken broth, divided (more as needed)

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Instructions

Slow Cooker Method:

1. Layer the split peas, carrots, celery, onion, garlic, parsley, thyme, bay leaf, salt, pepper, and ham bone in the slow cooker in the order listed.
2. Add 4–5 cups of chicken broth, just enough to cover the ingredients. Reserve the remaining broth for later.
3. Cover and cook on LOW for 6–8 hours, stirring occasionally. Add additional broth if the liquid level drops below the ingredients.
4. Once the peas are tender, remove the ham bone and transfer it to a cutting board. Pull off any remaining ham, chop or tear it into small pieces, and return it to the slow cooker. Discard the ham bone and bay leaf.
5. Lightly mash some of the peas against the side of the slow cooker for a creamy texture. Stir and add more broth if needed to reach the desired consistency.
6. Taste and adjust seasoning with additional salt and pepper.

Instant Pot Method:

1. Set a 6-quart Instant Pot to SAUTE on MORE. Add 1 tablespoon oil and sauté carrots, celery, onion, and garlic for 3 minutes until softened. Press CANCEL.
2. Add split peas, parsley, thyme, bay leaf, salt, pepper, ham bone, and all 6 cups of broth.
3. Secure the lid, select MANUAL, and cook on HIGH pressure for 14 minutes.
4. Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
5. Remove and discard the bay leaf. Transfer the ham bone to a cutting board, shred any ham, and return it to the soup. Discard the bone.
6. Taste and adjust seasoning with additional salt and pepper as needed.

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Why You’ll Love This Recipe

This split pea soup is hearty, flavorful, and naturally creamy. The ham bone adds smoky depth, while the vegetables and herbs create a comforting, nutritious meal. Perfect for slow cooker dinners, meal prep, or cozy winter meals.

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Tips

• Soak the peas (optional): Helps reduce cooking time and improves digestibility.
• Adjust consistency: Add more broth for a thinner soup or mash more peas for a thicker texture.
• Use leftover ham: Great way to repurpose holiday or roasted ham.

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Variations and Substitutions

• Vegetarian version: Omit ham and use vegetable broth; add smoked paprika for a smoky flavor.
• Different greens: Stir in spinach or kale near the end for extra nutrition.
• Spices: Add a pinch of cumin or smoked paprika for added warmth and depth.
• Lentils: Substitute part of the split peas with red lentils for a quicker-cooking variation.

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FAQs

Q: Can I make this soup ahead of time?
Yes, it keeps well in the refrigerator for 3–4 days and tastes even better the next day as flavors meld.

Q: Can I freeze split pea soup?
Yes, cool completely and store in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

Q: Do I have to use a ham bone?
No, you can use diced ham or a ham hock for similar flavor. Vegetable broth can be used for a vegetarian option.

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Serving Suggestions

• Serve with crusty bread or dinner rolls for dipping.
• Pair with a side salad for a lighter meal.
• Top with fresh parsley or a splash of cream for extra richness.