Slow Cooker Split Pea Soup is so easy and perfect for busy weeknight meals. It’s high-protein, high-fiber and also freezer-friendly, so you can make a batch and freeze the leftovers for another night.
Slow Cooker Split Pea Soup
I love using smoked ham hocks in pea soup, it gives the soup a wonderful smoky flavor, but if you don’t have ham hocks you can also use chopped up ham steak or even smoked turkey sausage or a smoked turkey leg instead. Skip the meat and toss in some greens like spinach for added nutrients. This soup is simple to prepare, works well for dinner or lunch, and freezes beautifully. Plus, it’s packed with fiber and protein to keep you full and energized. Have fun with it and make it your own! For stove top directions see my stove top Pea Soup Recipe if you don’t have a crock pot or try my Instant Pot Pea Soup version which is great if you’re short on time.
Slow Cooker Split Pea Soup – Why This Works!
- Packed with Protein and Fiber: It’s packed with fiber and protein to keep you full and energized.
- Customizable: You can easily swap the ham for a smoked turkey leg or smoked turkey sausage. Want to make it vegetarian? Skip the meat and toss in some greens like spinach for added nutrients.
- Meal Prep: This soup is simple to prepare, works well for dinner or lunch, and freezes beautifully.
What You’ll Need
Here’s the ingredients you need to make this simple crockpot split pea soup. See recipe card below for exact measurements:
- Dried Green Split Peas – The base of the soup, split peas break down as they cook, creating a thick, creamy texture while adding protein and fiber.
- Olive Oil – A touch of olive oil helps sauté the aromatics, enhancing their natural sweetness and adding a hint of richness.
- Onion – Chopped onion adds depth and a savory backbone to the soup, making the flavors more robust.
- Garlic – Garlic infuses the broth with a warm, aromatic flavor.
- Medium Carrots – Carrots add a natural sweetness and color, balancing the smoky and savory elements. You can also add celery if you wish.
- Smoked Ham Hocks or Diced Ham Steaks – Ham adds a rich, smoky flavor and a satisfying, meaty bite that pairs perfectly with the split peas.
- Chicken Bone Broth or Chicken Broth – The broth adds depth and body, infusing the soup with a nourishing, savory flavor. Using bone broth will add more protein.
- Black Pepper – Freshly ground black pepper provides just the right amount of warmth and spice to tie all the flavors together.
How To Make Split Pea Soup in the Slow Cooker
This crock pot split pea soup is so simple to make. See printable recipe in recipe card below.
- Wash and drain the split peas in a colander.
- Start by sautéing the onions and garlic in olive oil before adding them to the slow cooker. This caramelizes the vegetables slightly, enhancing the overall flavor of the soup. In a small skillet, saute onions and garlic in oil over medium heat until soft, about 3 minutes.
- Transfer to the slow cooker and add the split peas, carrots, ham or ham hock and chicken broth, cover and cook on LOW 10 hours or HIGH 5 hours, until the peas are tender.
- Remove ham hock and season with black pepper.
- Salt and pepper should be adjusted after the soup is finished. Ham and broth can vary in saltiness, so wait until the flavors have melded to avoid overseasoning.
- If using ham hocks, discard the skin and shred the pork off the bone, add back to the soup.
Bone Broth for and Extra Protein Boost
Bone broth adds extra protein and richness compared to regular broth. One cup contains about 10 grams of protein.
Slow Cooker Pea Soup Variations
- Ham Steaks: If you can’t find smoked ham hocks, use a leftover ham bone or ham steak.
- Smoked Turkey: If you don’t eat pork, you can swap the ham for a smoked turkey leg or smoked turkey sausage.
- Vegetarian: To make this vegetarian, leave the ham out, swap the broth for vegetable broth and add more salt. You can add a little liquid smoke for smokey flavor.
- Extra Greens: Stir in some baby spinach or kale during the last 15 minutes of cooking for added nutrients and color.
- Fresh Herbs: Play around with different herbs, like fresh cilantro, parsley or chives stirred in or as a garnish.
- Lower Sodium: Use salt-free or low-sodium broth.
What To Serve with Slow Cooker Split Pea Soup
- Crusty bread or croutons if you want some crunch.
- A light salad like arugula salad or a simple green salad on the side.
Storage
- Refrigerator: Refrigerate up to 4 days in an airtight container.
- Freezer: To freeze pea soup, let the soup cool then transfer to freezer safe containers in portions and label the soup with the date and time. To reheat, thaw overnight in the refrigerator then reheat on the stove or microwave. Freeze up to 3 months.
Recipe Tips
When I make this on the stove, I use more liquid, which you can see if you compare this recipe to my stove top Pea Soup Recipe. Since you don’t have any evaporation when you use the slow cooker, I always cut the liquid back as I did here. This soup is super easy to make, the only prep is sautéing the onions and garlic, which you can do the night before if you want to turn this on in the morning and head out the door.
More Soup Recipes:
- Kale and Potato Soup with Turkey Sausage
- Leftover Ham Bone Soup with Potato and Cabbage
- Slow Cooker Pork and Gandules Stew (Pigeon Peas)
- Chicken and Avocado Soup
- Cheeseburger Soup
Slow Cooker Split Pea Soup with Ham
Equipment
Ingredients
- 16 ounces dried split peas
- 1 1/2 teaspoons olive oil
- 1 medium chopped onion
- 2 to 3 cloves garlic, chopped
- 2 large carrots, peeled and chopped
- 2 smoked ham hocks, removing bones and skin or 8 ounces diced ham steaks
- 6 cups chicken bone broth, or chicken broth
- black pepper, to taste
- 1 dry bay leaf
Instructions
- Wash and drain the peas in a colander.
- In a small skillet, saute onions and garlic in oil over medium heat until soft, about 3 minutes.
- Transfer to the slow cooker and add peas, carrots, ham or ham hock, chicken broth and bay leaf and cover; cook on LOW 8 to 10 hours or HIGH 4 to 5 hours, until the peas are tender. (Note: comments some people had success with 6 hours low, so check at the 6 hour mark.)
- Remove ham or ham hock and season with black pepper. Adjust salt, to taste (this will vary depending on how salty the ham is).
- If using ham hocks, discard the skin and shred the pork off the bone, add back to the soup.
Last Step:
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Notes
- Ham Steaks: If you can’t find smoked ham hocks, use a leftover ham bone or ham steak.
- Smoked Turkey: If you don’t eat pork, you can swap the ham for a smoked turkey leg or smoked turkey sausage.
- Vegetarian: To make this vegetarian, leave the ham out, swap the broth for vegetarian broth and add more salt.
- Extra Greens: Stir in some baby spinach or kale during the last 15 minutes of cooking for added nutrients and color.
- Fresh Herbs: Play around with different herbs, like fresh cilantro, parsley or chives stirred in or as a garnish.
