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–+ servings

Comforting Crockpot Split Pea Soup

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A hearty, soul-warming slow cooker soup made with dried split peas, a meaty ham bone, and classic aromatics. The crockpot does all the heavy lifting, giving you a thick, velvety bowl of comfort with minimal hands-on effort.
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Prep Time 1 minute
Cook Time 8 hours
Total Time 8 hours 1 minute
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz dried split peas yellow or green
  • 5 cups chicken broth
  • 2 cups water
  • 1 meaty ham bone or 2 cups cooked ham
  • 3 celery stalks diced
  • 2 large carrots diced
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried thyme
  • 1 tbsp fresh parsley chopped

Equipment

  • 6-quart slow cooker
  • Colander
  • Cutting board
  • Chef's knife

Method
 

  1. Place the dried split peas in a colander and rinse under cool running water, picking through to remove any debris or small stones. Drain well and set aside.
  2. Transfer the rinsed peas to a 6-quart slow cooker. Add the chicken broth, water, ham bone or cooked ham, diced celery, diced carrots, chopped onion, minced garlic, bay leaf, black pepper, and dried thyme. Stir to combine and evenly distribute all ingredients.
  3. Cover and set the slow cooker to high for 4–5 hours, or low for 8 hours, until the peas are fully tender and the vegetables have softened. If using a ham bone, carefully lift it out once cooking is complete, pull off any remaining meat, and stir the shredded meat back into the soup.
  4. Remove and discard the bay leaf. Stir in the chopped fresh parsley, then taste and season with additional salt and black pepper as needed. Ladle into bowls and serve hot, garnished with extra parsley if desired.

Notes

Split peas do not need to be soaked before cooking—just rinse them well and add them straight to the pot. The soup will thicken considerably as it sits or cools; simply stir in a splash of warm broth or water when reheating to reach your preferred consistency. For a vegetarian version, swap the chicken broth for vegetable broth, omit the ham, and add a teaspoon of smoked paprika or a tablespoon of miso paste for depth. Leftovers keep in an airtight container in the refrigerator for up to four days, or freeze in portion-sized containers for up to three months. Serve alongside crusty bread, dinner rolls, or a grilled cheese sandwich for a complete meal.

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