Slow Cooker Split Pea Soup
Cozy up with a comforting bowl of Slow Cooker Split Pea Soup, a hearty classic that's irresistibly easy to prepare. Packed with tender dried split peas, smoky ham, and a medley of nutritious vegetables like carrots, celery, and onion, this recipe delivers rich, wholesome flavors with minimal effort. Slow-cooked to perfection in a blend of chicken broth, water, and aromatic seasonings like thyme and bay leaf, the soup develops a velvety texture and deep, savory taste over hours. Ideal for busy weeknights or lazy Sunday dinners, this no-fuss soup recipe requires just 20 minutes of prep before your slow cooker works its magic. Serve steaming hot alongside crusty bread or a fresh green salad for a satisfying meal that warms the body and soul. Perfect for meal prep and freezer-friendly leftovers, this Slow Cooker Split Pea Soup is a true crowd-pleaser. Keywords: slow cooker split pea soup, easy pea soup recipe, hearty crockpot soup recipe, smoked ham and pea soup.
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Recipe Information
Ingredients
- 1 pound dried split peas
- 1 medium, diced yellow onion
- 3 medium, diced carrots
- 2 diced celery stalks
- 3 cloves, minced garlic
- 1 pound ham hock or diced smoked ham
- 6 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
Instructions
Rinse the split peas under cold water, removing any debris or stones. Drain and set aside.
In the slow cooker, add the rinsed split peas, diced yellow onion, carrots, celery, and minced garlic.
Place the ham hock or diced smoked ham on top of the vegetables.
Pour in the chicken broth and water, ensuring that all ingredients are submerged.
Season with dried thyme, bay leaf, salt, and black pepper. Stir gently to combine.
Cover the slow cooker with its lid and set to cook on LOW for 8 hours or HIGH for 4-5 hours.
After the cooking time, remove the ham hock from the slow cooker. If using a ham hock, shred the meat off the bone and return the meat to the soup. Discard the bone.
Stir the soup thoroughly. Use a potato masher or immersion blender if you prefer a smoother soup texture, leaving some chunks for heartiness.
Taste and adjust seasonings with additional salt and black pepper if needed.
Ladle the soup into bowls and serve hot. Optionally, garnish with fresh parsley or a drizzle of cream.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 10328 mg | 449% | |
| Total Carbohydrate | 327.0 g | 119% | |
| Dietary Fiber | 131.8 g | 471% | |
| Total Sugars | 62.2 g | ||
| Protein | 199.6 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 8898 mg | 189% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
