Growing up, I always associated split pea soup with Sunday afternoons and the comforting smell of ham bones simmering away. There’s something about the way those tender peas break down into a thick, cozy broth that sticks with you, especially when it’s chilly outside. Using the slow cooker takes all that effort out of the equation, letting the flavors meld slowly while I go about my day.
I love how this recipe is perfect for busy days—set it in the morning, and come evening, you’ve got a rich, hearty bowl ready without much fuss. It’s one of those dishes that tastes even better the next day, so I often make a big batch to enjoy across a couple of meals. Plus, the smell of simmering peas and smoky ham drifting through the house is just the right kind of nostalgic comfort.
This recipe is inspired by how split pea soup became a comforting staple during my childhood, especially on chilly days when the house smelled of ham hocks and simmering peas. I love how it’s one of those dishes that tastes even better after a day or two, making it perfect for prepping ahead when life gets busy. Using the slow cooker transforms this humble dish into something effortlessly cozy, with minimal fuss and maximum flavor infusion.
The story behind this recipe
- This recipe came about during a particularly chaotic week when I needed something warm and nourishing, but didn’t want to spend hours in the kitchen. I remembered how my grandmother used to throw a bag of dried peas and some ham hocks into her slow cooker and walk away. That smell of simmering peas and smoky ham always made the house feel grounded, even in the busiest of days.
- One evening, after a long day, I opened the lid and found a thick, velvety broth with peas that had broken down into creamy goodness. That moment of simple comfort, with minimal fuss, made me realize how powerful slow cooker meals can be. It’s about capturing that nostalgic, homey feeling, no matter how hectic life gets.
- heading: The story behind this recipe
Ingredient breakdown: key components
- Dried green split peas: I love how they turn silky and almost buttery when cooked down. You can swap for yellow peas if you prefer a slightly sweeter flavor, but keep in mind the color change.
- Ham hock: It’s the smoky backbone of this soup. For a vegetarian version, skip the ham hock and add smoked paprika or a dash of liquid smoke for that depth.
- Vegetable broth: I use a rich, homemade or store-bought broth that’s deeply savory. You can substitute with chicken broth if you like, but avoid water alone—it needs that umami boost.
- Onion and garlic: These are my flavor foundation. Use yellow onion and fresh garlic for the best aroma. Dried onion flakes work in a pinch, but won’t give quite the same punch.
- Carrots and celery: I toss these in for sweetness and crunch. You can omit if you’re out, but the soup will be less vibrant and a bit more dull in flavor.
- Bay leaf: It’s the little secret to adding subtle earthiness. Remove it before serving, or it can turn bitter if left too long.
- Salt and pepper: Always taste and adjust at the end. I prefer finishing with a pinch of good sea salt and freshly cracked black pepper for that perfect balance.
Spotlight on key ingredients
Split peas:
- Dried green split peas: They become incredibly silky and almost melt into the broth, creating that thick, comforting texture. If you prefer a brighter color, yellow peas work well, but expect a slightly sweeter flavor.
- They release a nutty aroma as they cook, filling the house with that warm, earthy smell that signals comfort.
Ham hock:
- It’s the smoky, savory core that infuses the entire soup with depth. During cooking, it becomes tender and almost shreds itself, adding richness and a smoky aroma that lingers.
- The collagen from the hock melts into the broth, giving it a velvety, luxurious feel that’s hard to replicate without it.
Notes for ingredient swaps
- Dried green split peas: I love how they turn silky and almost buttery when cooked down. You can swap for yellow peas if you prefer a slightly sweeter flavor, but keep in mind the color change.
- Ham hock: It’s the smoky backbone of this soup. For a vegetarian version, skip the ham hock and add smoked paprika or a dash of liquid smoke for that depth.
- Vegetable broth: I use a rich, homemade or store-bought broth that’s deeply savory. You can substitute with chicken broth if you like, but avoid water alone—it needs that umami boost.
- Onion and garlic: These are my flavor foundation. Use yellow onion and fresh garlic for the best aroma. Dried onion flakes work in a pinch, but won’t give quite the same punch.
- Carrots and celery: I toss these in for sweetness and crunch. You can omit if you’re out, but the soup will be less vibrant and a bit more dull in flavor.
- Bay leaf: It’s the little secret to adding subtle earthiness. Remove it before serving, or it can turn bitter if left too long.
- Salt and pepper: Always taste and adjust at the end. I prefer finishing with a pinch of good sea salt and freshly cracked black pepper for that perfect balance.
Equipment & Tools
- Slow cooker: Main cooking vessel for slow, even simmering.
- Knife: Chopping vegetables and preparing ingredients.
- Cutting board: A sturdy surface for chopping and prep work.
- Measuring cups: Ensuring accurate liquid and ingredient measurements.
- Spoon: Stirring and serving the soup.
Step-by-step guide to making split pea soup
- Gather your equipment: a small knife, cutting board, measuring cups, a large slow cooker (about 5-6 quart), and a spoon for stirring.
- Prepare ingredients: peel and chop 1 medium onion into small dice, mince 3 cloves of garlic, dice 2 carrots, and chop 2 celery stalks.
- Rinse 1 pound of dried green split peas under cold water until the water runs clear. Set aside.
- In the slow cooker, add the diced onion, garlic, carrots, and celery. Pour in 4 cups of vegetable or chicken broth.
- Add the rinsed split peas and one smoked ham hock or 2 smoked sausage links, if using. Season with 1 bay leaf, salt, and pepper.
- Give everything a good stir to combine. Cover with the lid and set on low heat. Cook for 6-8 hours.
- Around the 6-hour mark, check the soup. The peas should be very soft and breaking apart, with the broth thickening.
- If the soup is too thick, stir in a splash of hot water or broth until it reaches your preferred consistency. Remove the bay leaf and ham hock if used.
- Taste and adjust seasoning—add more salt or pepper if needed. If using sausage, remove and slice before serving.
- Let the soup rest for 10-15 minutes uncovered, then stir well. This helps the flavors meld and the texture to settle.
- Serve hot, garnished with fresh herbs if desired. A drizzle of olive oil or a splash of vinegar can brighten the flavors.
Once cooked, turn off the slow cooker and let the soup sit for 10-15 minutes. Remove the bay leaf and ham hock, shred the meat if used, and stir everything well. Taste and adjust seasoning. Serve in bowls, garnished with herbs, a drizzle of oil, or a splash of vinegar if desired.
How to Know It’s Done
- Peas are very soft and break down, creating a creamy texture.
- Broth is thickened and has a smoky aroma from the ham or sausage.
- Soup has a rich, velvety appearance with vibrant, cooked vegetable bits visible.
Slow Cooker Split Pea Soup
Ingredients
Equipment
Method
- Begin by rinsing the split peas thoroughly under cold water until the water runs clear. This removes excess starch and prevents foaming during cooking.
- Prepare your vegetables by peeling and dicing the onion, mincing the garlic, and chopping the carrots and celery into small, even pieces. This helps everything cook evenly and makes the soup easier to blend later.
- Add the diced onion, garlic, carrots, and celery into the slow cooker. Pour in the broth, which will serve as the flavorful base for your soup.
- Stir in the rinsed split peas, then nestle the ham hock into the mixture. Tuck in the bay leaf and season with salt and pepper, adjusting to taste.
- Cover the slow cooker with its lid and set it to low. Let everything simmer gently for about 6 to 8 hours, until the peas are meltingly soft and the broth is thickening, filling your kitchen with a warm, smoky aroma.
- Once the cooking time is up, remove the ham hock and bay leaf. Shred the tender meat from the hock and return it to the pot, stirring to incorporate the smoky, rich flavors.
- If the soup is too thick for your liking, stir in a splash of hot broth or water to loosen it up. Taste and adjust seasoning with more salt and pepper if needed.
- Let the soup rest uncovered for about 10 minutes to allow the flavors to meld beautifully and the texture to settle into a velvety consistency.
- Spoon the hearty, thickened soup into bowls, garnishing with fresh herbs or a drizzle of olive oil if desired. Serve hot, and enjoy the comforting aroma and silky texture of this slow-cooked split pea soup.
Notes
Tips and tricks for perfect soup
- Bolded mini-head: Use cold water to rinse peas thoroughly—removes excess starch and prevents cloudiness.
- Bolded mini-head: For creamier soup, mash some peas with the back of a spoon during the last hour.
- Bolded mini-head: Keep the lid slightly ajar at the end to help excess moisture evaporate and concentrate flavors.
- Bolded mini-head: Add a splash of apple cider vinegar or lemon juice at the end—brightens and enhances the smoky depth.
- Bolded mini-head: If the soup thickens too much before serving, stir in hot broth or water, then simmer briefly to rewarm.
Common mistakes and how to fix them
- FORGOT to drain peas: Rinsing prevents excess starch and foam, keeping broth clear and clean.
- DUMPED in too much liquid: Adjust with a bit more peas or cook longer for thicker consistency.
- OVER-TORCHED the soup: If it sticks or burns, deglaze with a splash of water and scrape the bottom.
- SKIPPED removing bay leaf: It can turn bitter if left too long, so always fish it out before serving.
Quick fixes and pantry swaps
- If water splashes out, splash a bit more broth to mellow the boil.
- When peas stay gritty, blitz a portion with an immersion blender for creaminess.
- Dumped in too much salt? Rinse with cold water, then reheat gently to balance flavors.
- Over-torched? Shield with a splash of water and stir to lift the burnt aroma.
- When soup is too thick, stir in hot broth or water until it shimmers with a velvety texture.
Prep, store, and reheat tips
- You can prep the vegetables and rinse the peas a day ahead; store them in airtight containers in the fridge. The kitchen smells fresh and earthy when you open the fridge the next morning.
- Assemble all ingredients in the slow cooker insert the night before. Cover and keep in the fridge—flavors will meld slightly overnight, making the next day’s cooking even easier.
- Cooked soup will keep well in the fridge for up to 3 days. The flavors deepen and become more cohesive after a day or two, with a mellow, hearty aroma.
- Reheat gently on low or in short bursts in the microwave. The soup should be steaming hot, with a velvety texture and a rich, smoky scent that invites you in.
Top questions about Crockpot Split Pea Soup
1. Should I rinse the split peas before cooking?
Use dried split peas, rinse them well under cold water until the water runs clear. It helps prevent foaming and ensures the peas cook evenly.
2. Do I need to soak the peas overnight?
Yes, soaking isn’t necessary. Just rinse thoroughly. Peas cook down nicely in the slow cooker without soaking.
3. How long should I cook the soup?
It depends on your preference. For creamier, more broken-down peas, cook on low for 8 hours. For a chunkier texture, reduce the cooking time.
4. My soup is too thick—what now?
If the soup becomes too thick, stir in hot broth or water until it reaches your desired consistency. It should be velvety and warm.
5. Can I make this vegetarian?
Use a smoky ham hock or sausage to infuse deep flavor. Vegetarian? Add smoked paprika or a splash of liquid smoke.
6. How long does the soup last in the fridge?
Yes, you can store it in an airtight container in the fridge for up to 3 days. Reheat gently until steaming, with the aroma of peas and smoky notes filling the kitchen.
7. Can I prepare this in advance?
Absolutely. Make the soup ahead, store in the fridge overnight, and reheat slowly. Flavors deepen, and the house will smell even more inviting.
8. My soup lacks flavor—what can I do?
If the soup tastes bland, add a splash of vinegar or lemon juice at the end to brighten the flavor. A pinch of salt can help too.
9. The peas are gritty—how do I fix this?
If peas stay gritty, blitz a small portion with an immersion blender to create a creamier texture in the pot.
10. The soup is burning at the bottom—what now?
Splash a bit of water or broth into the slow cooker if ingredients stick or burn, then gently scrape to lift flavors.
This humble soup has a way of making the house smell like childhood, with that smoky ham aroma mingling with the earthy peas. It’s honest comfort food, easy enough for busy nights but hearty enough to linger over. Sometimes, simple ingredients cooked slowly reveal the kind of warmth you didn’t know you needed.
Making this in the slow cooker means I can walk away and come back to something that feels like a warm hug in a bowl. It’s a reminder that good food doesn’t have to be complicated—just patience, a few good ingredients, and a little time. And honestly, that smell alone is worth every minute.
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me. It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
