Split pea soup with ham is thick, smoky, and deeply comforting. The slow cooker softens green split peas into a naturally creamy base while a ham hock seasons every spoonful.
Prep: 30 min · Cook: 9 hr · Total: 9 hr 30 min
Slow Cooker Split Pea Soup with Ham
Ingredients
Instructions
- Sort through the split peas, discard any debris, and rinse well. Place the peas and ham hock in a 6-quart slow cooker.
- Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery and cook until softened, 6 minutes. Stir in the garlic for 30 seconds.
- Transfer the vegetables to the slow cooker. Add the broth, water, thyme, bay leaves, and pepper.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the peas are creamy and the ham is tender.
- Transfer the ham hock to a board. Discard the skin, fat, and bone; shred the meat. Remove the bay leaves and return the meat to the soup with any extra diced ham.
- Thin with hot water if needed. Stir in the lemon juice and parsley, taste for salt, and serve hot.
Estimated per serving: 390 calories · Protein 29 g · Fat 11 g · Carbs 44 g · Fiber 15 g · Sodium 760 mg
Why This Recipe Works
- No soaking: split peas soften fully during the long cooking time.
- Ham hock: bone, connective tissue, and smoke build a rich broth.
- Sautéed vegetables: onion, carrot, celery, and garlic provide a sweet savory base.
- Fresh lemon: a small amount brightens the finished soup.
Choosing Split Peas and Ham
Green split peas have an earthy flavor and naturally break down as they cook. Sort and rinse them, but do not soak. Choose a meaty smoked ham hock, or use a leftover ham bone and add diced ham near the end.
How to Control the Texture
For a rustic soup, stir vigorously and leave some peas intact. For a smoother result, blend one or two cups and return them to the cooker. The soup thickens considerably as it cools, so keep extra broth or water available.
Variations
- Vegetarian: omit ham, use vegetable broth, and add smoked paprika.
- Potato: add two diced Yukon Gold potatoes at the beginning.
- Extra smoky: add a pinch of chipotle powder.
- Leftover ham: stir in 2 cups during the final 30 minutes.
Serving Suggestions
Serve with crusty bread, cornbread, garlic toast, or a crisp green salad. Chopped parsley, black pepper, croutons, and a drizzle of olive oil make simple garnishes.
Storage and Reheating
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently and add water or broth because the soup becomes thicker in storage.
Frequently Asked Questions
Do split peas need to be soaked?
No. Split peas cook directly in the slow cooker after sorting and rinsing.
Why is my split pea soup too thick?
The soup thickens as it stands. Stir in hot broth or water until it reaches your preferred consistency.
Can I make it without a ham hock?
Yes. Use 2 cups diced ham and add a teaspoon of smoked paprika for extra smoky flavor.
Can I use yellow split peas?
Yes. Yellow split peas work the same way and have a slightly milder flavor.
How long does the soup keep?
Refrigerate it for up to four days in a covered container.
Can I freeze split pea soup?
Yes. Freeze cooled portions for up to three months and thin after reheating if necessary.
More Soup Recipes
Browse the soup collection, or try Butternut Squash Soup and Chicken Noodle Soup.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.