Slow cooker ham split pea soup combines dried split peas, a ham bone or diced ham, carrots, celery, onion, and thyme in a single pot. The slow cooker runs on high for 4 to 5 hours or on low for 8, with 15 minutes of prep. The recipe yields 12 servings and freezes well for up to 3 months.
The soaking rule for split peas is tied directly to the cooking method. Four hours on high requires an overnight soak first; eight hours on low needs none at all. Getting this wrong leaves peas with a gritty or undercooked texture in the finished soup.
Split peas break down during the long cook and release starch that thickens the soup without blending or added flour. The longer the soup cooks past the point where the peas are soft, the thicker it becomes. Removing the lid for the final hour accelerates that thickening if the soup runs too thin.
Slow Cooker Ham Split Pea Soup
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalSlow Cooker Ham Split Pea Soup Recipe with dried split peas, ham bone or diced ham, carrots, celery, and thyme. Twelve servings in 5 hours 15 minutes.
Ingredients
- Soup
20 ounces dried split peas, green or yellow
5 cups chicken broth
2 cups water
1 meaty ham bone or 2 cups leftover ham
3 ribs celery, diced
2 large carrots, diced
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon black pepper
½ teaspoon dried thyme leaves
- Finishing
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Directions
- Rinse the split peas in cold water and drain well. If cooking on high for 4 hours, the peas must be soaked overnight first drain and rinse before adding to the slow cooker.
- Add the rinsed peas, chicken broth, water, ham bone or diced ham, celery, carrots, onion, garlic, bay leaf, black pepper, and dried thyme to a 6-quart slow cooker. Stir to combine.
- Cover and cook on high for 4 to 5 hours or on low for 8 hours, until the peas have broken down and the soup is thick.
- Discard the bay leaf. If using a ham bone, remove it, pull off any meat, and return the meat to the pot. Stir in the chopped parsley and season with salt and pepper to taste.
FAQs
What if I don’t have a ham bone?
No bone in the freezer doesn’t mean no depth in the bowl. Two cups of diced ham or a ham hock substitutes directly; smoked turkey leg works when no ham is available at all. The bone contributes collagen and background richness, while boneless versions add saltiness and ham flavor without that extended broth depth.
Why did my split peas come out hard after the full cook time?
Three things cause split peas to stay firm: hard tap water, old dried peas, or a slow cooker that runs cooler than average. Old peas are the most common culprit dried split peas older than a year resist softening even at full cook time. Buying a fresh bag and switching to filtered water usually solves the problem on the next attempt.
How do I make the soup thicker or thinner after cooking?
Thin split pea soup recovers by stirring in extra chicken broth, a splash at a time, until it reaches the right texture. For a thicker result, remove the lid for the final hour of cooking and let the soup reduce on high. An immersion blender run briefly through the pot also adds body without removing any of the ham or vegetables.
What slow cooker soup pairs well on a different night of the week?
A protein rotation across the week keeps the meal plan varied without requiring a different shopping approach. A slow cooker seafood chowder on this site uses clams, hot-smoked salmon, and leek for a completely different broth profile. The two soups cover opposite ends of the flavor spectrum within the same slow cooker format.
What slow cooker beef recipe rounds out the same weekly rotation?
On days when a thicker, more filling bowl is the goal, a beef-based option covers that slot well. A slow cooker beef stew on this site uses chuck beef, red wine, and diced vegetables on low for a full day. The two give a slow cooker rotation two deeply flavored bowls from different proteins.
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