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Slow Cooker Split Pea Soup

This hearty split pea soup is made with tender green peas simmered to a velvety consistency, infused with smoky ham hock for depth. Using a slow cooker allows the flavors to meld effortlessly over several hours, resulting in a thick, comforting broth with soft, broken-down peas and tender vegetables. The final dish is a rich, rustic bowl perfect for chilly days or make-ahead meals.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: comfort food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried green split peas rinsed
  • 1 medium onion peeled and diced
  • 3 cloves garlic minced
  • 2 carrots carrots diced
  • 2 celery stalks celery chopped
  • 4 cups vegetable or chicken broth
  • 1 smoked ham hock ham hock or 2 smoked sausage links
  • 1 bay leaf bay leaf
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Knife
  • Cutting board
  • Measuring Cups
  • Spoon

Method
 

  1. Begin by rinsing the split peas thoroughly under cold water until the water runs clear. This removes excess starch and prevents foaming during cooking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

For a creamier texture, mash some of the peas with the back of a spoon during the last hour of cooking. You can also add a splash of vinegar or lemon juice at the end to brighten the flavors. If you prefer a chunkier soup, reduce the cooking time slightly.