Slow Cooker Split Pea Soup with Ham is a simple, hearty meal that’s packed with tender split peas, chunks of savory ham, and a mix of veggies that soak up all the cozy flavors. It’s the kind of soup that feels like a warm hug on a chilly day, with a creamy texture that comes together effortlessly in the slow cooker.
I love how easy this soup is to make — you just toss everything into the slow cooker and let it do all the work while you take care of other things. The smell that fills the house is so comforting, and the ham adds just the right smoky touch without overpowering the peas. I usually like to stir it a few times toward the end to get just the right consistency.
This soup tastes even better the next day, so it’s perfect for leftovers or for making ahead of time before a busy week. I like to serve it with a slice of crusty bread to soak up every last drop. Whenever I bring this soup out, people always ask for the recipe — it’s a total crowd-pleaser that feels like home.
Key Ingredients & Substitutions
Split Peas: These are the heart of the soup, giving it that creamy, thick texture once cooked. Green split peas are traditional, but yellow split peas can also work if that’s what you have.
Ham: Use cooked ham for rich, smoky flavor. Leftover ham or ham hocks work great too. For a vegetarian option, skip the ham and use vegetable broth plus smoked paprika for some smoky notes.
Vegetables: Onion, carrots, celery, and garlic add depth and balance to the soup. Feel free to add more carrots if you want a sweeter touch, or swap celery for parsnips for a slightly different flavor.
Broth: Low-sodium chicken or vegetable broth keeps the soup flavorful without being too salty. You can also use water, but the flavor may be lighter.
How Do You Get the Split Peas Soft without Overcooking the Ham?
The slow cooker softens peas well, but ham can dry out if cooked too long. To avoid this:
- Use pre-cooked ham and add it at the beginning to get flavor in the soup.
- Check the soup near the end; if ham feels dry, stir it in gently.
- If using ham hocks, remove them before serving and shred the meat back into the soup.
- Stir a few times during cooking if you can, for even cooking.
- If soup is thicker than you like, add a bit of broth or water before serving.
Equipment You’ll Need
- Slow cooker – I love it because it cooks the soup evenly all day, making it super easy.
- Cutting board and sharp knife – for chopping vegetables and ham without fuss.
- Measuring cups and spoons – simple tools to get the ingredients just right.
- Stirring spoon or ladle – helps you mix everything smoothly during cooking.
- Optional: Fork or tongs – for shredding the cooked ham or removing bay leaf.
Flavor Variations & Add-Ins
- Use cooked sausage instead of ham for a different smoky flavor and extra spice.
- Add diced potatoes or sweet potatoes for more heartiness and a touch of sweetness.
- Sprinkle shredded cheese on top before serving for extra richness.
- Stir in chopped kale or spinach during the last 30 minutes for some greenery and added nutrients.
Slow Cooker Split Pea Soup with Ham
Ingredients You’ll Need:
- 1 1/2 cups dried green split peas, rinsed and sorted
- 1 large onion, chopped
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 6 cups low-sodium chicken broth (or vegetable broth)
- 1 1/2 cups cooked ham, diced or shredded (plus extra for garnish)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste (add after cooking)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, then you’ll let the slow cooker do its magic for 8 to 10 hours on low, or 4 to 6 hours on high. It’s perfect for a busy day when you want a warm, comforting meal ready when you are!
Step-by-Step Instructions:
1. Get Your Ingredients Ready:
Start by rinsing your dried split peas thoroughly under cold water to remove any dirt or debris. Chop your onion, carrots, and celery into small pieces, and mince the garlic. Set all this aside.
2. Combine Everything in the Slow Cooker:
In your slow cooker, add the rinsed split peas, chopped onion, diced carrots and celery, minced garlic, bay leaf, thyme, and black pepper. Pour in the chicken broth and give it a gentle stir to mix it all up.
3. Add the Ham:
Stir in the diced or shredded cooked ham. This adds a great smoky flavor and makes the soup hearty.
4. Cook the Soup:
Cover your slow cooker and set it to cook on low for 8-10 hours, or on high for 4-6 hours. The soup will thicken as the peas soften and break down.
5. Final Touches:
About 30 minutes before you’re ready to eat, check the soup’s thickness. If you want it thinner, add a little more broth or water and stir. Remove the bay leaf and taste the soup, adding salt as needed to suit your preference.
6. Serve and Enjoy!
Ladle the soup into bowls, topping each with some extra diced ham and a sprinkle of fresh parsley. Serve with crusty bread if you like, and enjoy your hearty, comforting meal!
Can I Use Frozen Split Peas Instead of Dried?
Frozen split peas are uncommon, but if you find them, you can use them without soaking. Just reduce the cooking time as they’ll cook faster. Dried split peas work best for texture and flavor.
How Do I Store Leftover Split Pea Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it cools, so add a splash of broth or water when reheating to reach the right consistency.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Make it a day ahead and simply reheat gently on the stove or in the slow cooker.
What Can I Use Instead of Ham?
If you want a vegetarian version, omit the ham and use vegetable broth. Add smoked paprika or liquid smoke for a similar smoky flavor without the meat.