On cold days, this green pea and ham soup is just the thing to warm me up. It’s cozy, creamy, and the smoky ham adds a richness that makes every spoonful amazing. Just pop everything in the slow cooker and let the flavors blend beautifully over a few hours.

It’s one of those soups that actually tastes better the next day, so I often make extra. With some crusty bread on the side, this soup is the ultimate cozy meal for any chilly evening. It’s easy, filling, and always hits the spot!

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Recipe Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, cut into ¾-inch cubes
• 2 garlic cloves, finely chopped
• 2 cups split green peas, rinsed (440 g / 15½ oz)
• 1 smoked ham hock
• 1 bay leaf (fresh or dried)
• 6 sprigs of thyme, tied in a bundle with string
• 4 cups chicken stock (1 liter / 35 fl oz)
• 3 cups water (750 ml / 26 fl oz)
• 2 cups frozen peas, thawed (280 g / 10 oz)
• Fresh mint leaves and crusty bread, for serving

How To Make Slow Cooker Easy Split Green Pea and Ham Soup

1. Prep and Sauté: Heat the olive oil in a large saucepan over medium heat until warm, then add the chopped onion, cubed carrot, and finely chopped garlic. Sauté the vegetables for about 5 minutes until they’re softened but not browned.
2. Transfer Ingredients to Slow Cooker: Transfer the sautéed onion, carrot, and garlic to the slow cooker. Add the rinsed split green peas, smoked ham hock, bay leaf, thyme bundle, chicken stock, and 3 cups of water. Make sure everything is well combined.
3. Slow Cook on Low: Cover the slow cooker and set it to low. Let the soup cook for 6 hours, allowing the flavors to meld and the peas to soften. This long cooking time will also help tenderize the ham hock.
4. Shred the Ham Hock: After 6 hours, carefully remove the ham hock from the slow cooker and set it aside to cool slightly. Turn the slow cooker to high at this point to keep the soup hot. Once the ham hock is cool enough to handle, roughly shred the meat, discarding any skin and bones.
5. Combine Shredded Meat and Continue Cooking: Return the shredded ham to the slow cooker, stirring well to distribute it evenly. Let it cook on high for another 30 minutes until the split peas and ham are fully tender.
6. Add Thawed Peas and Serve: While the soup finishes cooking, roughly mash half of the thawed peas with the back of a fork. Once the split peas and ham are tender, stir in the mashed and whole peas, cooking for a final 10 minutes until heated through. Remove and discard the thyme bundle, then season to taste with salt and pepper.

Recipe Tips

• For a richer flavor, try adding a smoked ham bone or bacon in place of the ham hock, which will add a deeper, savory taste to the soup.
• If you prefer a creamier texture, blend a portion of the soup before adding the shredded ham, leaving some chunks for a balanced texture.
• Adding a handful of fresh spinach or kale in the last 10 minutes of cooking adds extra nutrients and a burst of color to the soup.
• To make the soup vegetarian, simply skip the ham hock and use vegetable stock instead of chicken stock, adding smoked paprika for a subtle smoky flavor.

Recipe FAQs and Variations

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• Vegetarian Slow Cooker Minestrone Soup
• Slow Cooker White Bean and Rocket Soup With Basil Pesto
• Slow Cooker Sweet Corn Soup