Slow Cooker Split Pea Soup with Ham is a cozy, comforting dish that’s packed with tender split peas and savory chunks of ham. This soup is thick, hearty, and perfect for chilly days when you want something warm and filling without too much fuss in the kitchen. The slow cooker does all the work, letting the flavors meld together beautifully over several hours.
I love making this soup because it’s so simple to set up in the morning and then forget about until dinner time. The smell that fills the house as it cooks is one of those warm, homey scents that instantly makes you feel at ease. Plus, the ham adds just the right amount of smoky flavor without overpowering the gentle earthiness of the peas.
I usually serve this split pea soup with a slice of crusty bread to soak up every last drop. It’s one of those meals that’s great for leftovers too — if you have any left! It’s a recipe I keep coming back to when I want something hearty, easy, and satisfying all at once.
Key Ingredients & Substitutions
Split Peas: These are the heart of the soup, giving it that creamy, thick texture. If you can’t find split peas, yellow or green lentils could work, but split peas have the best taste and cook up nicely without getting mushy.
Ham: I use leftover cooked ham or a ham bone for extra flavor. For a vegetarian option, skip the ham and use smoked paprika or liquid smoke to add that smoky taste.
Vegetables: Onion, carrots, and celery add great flavor and texture. You can swap celery with bell pepper or leave it out if you don’t have any, but celery adds a nice aromatic touch.
Broth: Chicken broth gives the soup a rich base. If you want it vegetarian, use vegetable broth. Always choose low-sodium broth so you can control the salt better.
How Do I Get the Perfect Thickness Without Burning?
Split pea soup thickens as peas break down. To avoid burning or sticking, follow these tips:
- Use enough liquid early on — the recipe has 8 cups combined, which keeps it from drying out.
- Cook on low for longer for a gentler simmer, which helps peas soften evenly.
- Give the slow cooker a gentle stir halfway if you’re around, but avoid opening the lid too much.
- If the soup gets too thick at the end, just add a little more broth or water to loosen it up.
- Adding frozen peas at the end brightens the flavor without unwelcome mushiness.
Equipment You’ll Need
- Slow cooker – This is the easiest way to cook the soup slowly without much effort, letting the flavors meld perfectly.
- Knife and cutting board – For dicing vegetables and ham, making prep quick and easy.
- Measuring cups and spoons – To add just the right amount of broth, spices, and peas.
- Large spoon or ladle – For stirring the ingredients during cooking and serving.
Flavor Variations & Add-Ins
- Use smoked sausage instead of ham for a different smoky flavor.
- Add chopped kale or spinach near the end of cooking for extra greens and nutrients.
- Stir in a teaspoon of smoked paprika or cumin to boost the smoky or earthy notes.
- Include diced potatoes or sweet potatoes for extra heartiness and texture.
Slow Cooker Split Pea Soup with Ham
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (about 2 cups) dried split peas, rinsed and sorted
- 1 large onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth or vegetable broth
- 2 cups water
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt, or to taste
- 2 cups cooked ham, diced or shredded (plus extra for garnish)
- 1 cup frozen peas (added near the end)
- Fresh parsley, chopped (for garnish)
Time Estimate
This delicious split pea soup takes about 10 to 15 minutes for prep. Then, cook it in your slow cooker for 7 to 8 hours on low, or 3 to 4 hours on high. Don’t forget to add the frozen peas about 20 minutes before the soup is done.
Step-by-Step Instructions:
1. Prepare the Ingredients
Rinse the dried split peas well under cold water, and pick out any small stones or debris. Drain them before adding to your slow cooker. Dice the onion, carrots, and celery. Mince the garlic cloves.
2. Combine Everything in the Slow Cooker
Place the split peas, onion, carrots, celery, and garlic into the slow cooker. Pour in the chicken broth and water, then add the bay leaf, dried thyme, black pepper, and salt. Stir everything together. Add the cooked ham and mix well.
3. Cook the Soup
Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 3 to 4 hours. The peas should become very tender and the soup should thicken nicely.
4. Add Frozen Peas and Finish Up
About 20 minutes before the soup is done, stir in the frozen peas. Let them cook until heated through. Then remove the bay leaf and taste the soup. Add more salt or pepper if needed.
5. Serve and Enjoy
Serve your soup hot, topped with extra shredded ham and a sprinkle of fresh parsley for color and freshness. It’s wonderful with crusty bread on the side.
Can I Use Frozen Ham or Ham Bone Instead of Diced Ham?
Yes! Frozen cooked ham works fine as long as it’s fully thawed before adding. Using a ham bone instead of diced ham will add great flavor—just remove the bone before serving and shred any meat left on it into the soup.
Do I Need to Soak the Split Peas Before Cooking?
No soaking is necessary for split peas; just rinse them well to remove any impurities. They cook thoroughly and soften nicely during the long slow cooker time.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
How Can I Adjust the Thickness of the Soup?
If the soup is too thick, simply stir in a little extra broth or water until you reach your preferred consistency. If it’s too thin, cook uncovered for 15-20 minutes to let some liquid evaporate.