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With tender potatoes, rich ham, and creamy split peas, this hearty Slow Cooker Split Pea Soup is a hit with my whole family. And, I love how this soup transforms simple ingredients into a satisfying supper with so little effort. I didn’t expect to love this so much… but here we are. This one is a keeper.
That same low-and-slow magic is something I come back to again and again, especially when ham is involved. This split pea soup fits right into the lineup beside all my familiar favorites, like this slow cooker ham and potato soup. There’s nothing better than when I come back to the house after work and it is filled with the aroma of a tasty dinner that’s just waiting to be served.
Slow Cooker Split Pea Soup
Can I be completely candid for a moment? I grew up hating split pea soup. It was without a doubt my least favorite soup. But, my husband likes it. So, over the past 25 years, I tried a handful of times to make him split pea soup soup. Nothing impressed me. But, that all changed ten years ago with this very recipe.
I don’t just like this soup. I really really like this soup. I could tell even before I ladled the soup into bowls that this one was a winner. The fragrant garlicky broth filled with softened split peas and ham had already created the most delicious aroma in my kitchen. Then, I took a bite and discovered just how delicious split pea soup can actually be.
I’ve tweaked the recipe a bit here and there over the years and, it just keeps getting better and better. I hope you grow to love this soup as much as my family does too!
Just made this soup with extra ham from thanksgiving. Had cut out the bone and saved half the ham before cooking on thanksgiving and this was a great use for it. Used russet potatoes since that’s what I had. Soup turned out creamy because of them and tastes great. Thanks.
Ingredients and Substitutions
Potatoes – I use baby red potatoes for this soup. Why? Because I like the color contrast in this soup, however you can use whichever potato you happen to have on hand.
Split Peas – Dried split peas are the whole point of this soup.
Leeks – I typically use leeks in this recipe. Green onions won’t yield as much flavor after they cook, but they will work in a pinch.
Onion – I use yellow onions for this recipe, however any type of round onion will work here.
Garlic – I am a big believer in fresh garlic. And, with my favorite garlic press, you don’t even have to peel the cloves! You can also use frozen cubes, in a pinch.
Ham Bone – I make this soup with a leftover ham bone that still has plenty of meat on it, but you can also just make this with 4 cups of chopped ham.
Chicken Broth – I use store-bought chicken broth. Be careful when swapping for homemade, to adjust the salt accordingly.
Water – The water in this recipe is added to help it reach the desired consistency.
Seasonings – I hit this soup with some bay leaves and thyme. You can swap in Italian seasoning, if you don’t have thyme.
Salt and Pepper – I always use kosher salt and freshly cracked black pepper in my cooking.
Notes on Equipment
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Slow cooker
How to Make Slow Cooker Split Pea Soup
Prepping the Vegetables: I slice and clean the leeks. Then, I dice the onion, and mince the garlic cloves.
Adding the Vegetables: I spread out the leeks, onion, and garlic across the bottom of the pot. Then, I clean the potatoes and chop them into 1-inch pieces, adding them to the slow cooker.
All the Rest: I place the ham bone, then add the split peas, thyme, and bay leaves. Last is the chicken broth and water on top of everything.
Cooking: I throw the switch to HIGH and let the slow cooker do its thing for 6 hours, or until the potatoes become tender and the peas disintegrate into the broth.
Shredding the Meat: Flipping the switch to WARM, I take out the ham bone and strip any remaining meat from it. I pull apart this meat, leaving plenty of bite size chunks. Then, it goes back into the soup. I also take out the bay leaves at this step.
Serving the Dish: I do a final taste test and adjust salt and pepper. Then, it is ready to serve!
Expert Tip
The trickiest part of split pea soup is getting the texture right. Split peas don’t soften gradually the way beans do. They hold their shape… until they don’t. Once they hit that tipping point, they basically melt into the broth and turn everything creamy. So, my advice is to trust the process and be patient. Only after you hit this point should you be concerned about the thickness of the soup.
Slice Leeks First – Leeks hold onto grit like it’s their purpose in life. So, I slice mine first, then rinse them in a strainer. This helps to make sure they get clean.
Salt Last – Ham is salty. And, I’ve learned the hard way that early seasoning can push it over the edge, especially as the soup reduces and thickens. So, be sure to let the soup cook fully, then salt to taste at the very end.
Rinse the Peas – Just as with any dried food item, the split peas will likely be dusty. Give the peas a quick rinse before adding them to the cooker.
Serving Suggestions
This soup is hearty enough to stand on its own, but I almost always serve it with a thick slice of garlic herb bread or a batch of my easy drop biscuits. Bread is just the perfect partner for soup, letting you soak up that tasty broth.
And, to round things out, I add a classic caesar salad to the menu. Because this soup pairs beautifully with something fresh and crunchy.
Make Ahead & Storage
Make Ahead: Yes! This dish can be made ahead. Just prepare the soup according to the instructions. Then, allow it to cool before storing.
How to Store: Store the soup in an airtight container in the fridge for up to 3 days. It freezes well, too. Just be sure to portion out servings before you freeze.
How to Reheat: When I’m reheating a family portion, I thaw the soup and warm it back up in a pot at low heat on the stove. But, if it’s only for me, I chuck it in the microwave at 30 second intervals.
More Slow Cooker Soup Recipes
Frequently Asked Questions
No soaking needed. Split peas soften just fine in the slow cooker as long as they have enough time and liquid.
Chances are good they just need more time. Split peas can be stubborn until the very end. Keep cooking and just make sure there’s enough liquid.
Yes, you can swap these. But, this recipe assumes the ham bone still has meat attached. So, if you’re using ham hocks, be sure to include chopped ham, too.
Not at all. Split pea soup thickens a lot as it cools, so you can add water or broth to thin it. Just taste how salty it is first. If it needs more salt, use broth. If it needs a little less salt, use water.
Slow Cooker Split Pea Soup
Ingredients
- 2 leeks sliced thin, washed and rinsed very well
- ½ large onion diced small
- 8 baby red potatoes diced into 1-inch pieces
- 2 cloves garlic
- 2 bay leaves
- 1 teaspoon dried thyme or Italian seasonings
- 1 ham bone
- 1½ cups dried split peas
- 3 cups chicken broth
- 3 cups water
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Instructions
- Layer the leeks, onion, and potatoes into the bottom of the pot. Add the ham bone, split peas, garlic, thyme, and bay leaves. Pour the chicken broth and water on top of everything.
- Cook on high for 4-6 hours, or until the peas disintegrate into the broth and the potatoes are tender. Use a fork to remove and shred any remaining meat from the ham bone. Discard the ham bone. Remove the bay leaves and stir the soup.
- Season with salt and pepper to taste. Serve now or reduce heat to low and hold for an additional hour or two.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/3/11 – recipe notes and photos updated 1/27/26}
I'm veggie, so I'd leave out the ham, but now I really want to make soup! 🙂
On my list again for next week! I love this recipe.
Ok… So I made this soup yesterday while I was at work and when I got home… My whole house smelled amazing! I followed the recipe step by step but I did a couple add ins: I uses the 1 ham bone(I always have at least 2 in the freezer on hand) and I used 2 small ham hocks and about a 1/2 cup if halved baby carrots. It was sooo good and this will definitely be going into my recipe folder… Thanks so much!!
Hi what’s the difference between a ham bone & a ham hock?
Technically they are not the same thing, Tamara. However, you can use them in the same way to add flavor to the soup. Ham bones typically come from the leg, while ham hocks come from the shank or bottom part of the leg, close to the ankle. If you’re adding ham hocks, you’ll want to add at least 2 cups of chopped ham as well, since they don’t have nearly as much meat on them as a ham bone will.
This is one of our all-time favorite soup recipes! Thank you so much!!!
I've made this without the bone and added a cup of diced ham in the last couple hours of the cooking time. I hope that helps!
I made this last night and it was wonderful but I instead of adding water I just used 4 cans of chicken stock and added carrots. Thank you for sharing this.
Just made this soup with extra ham from thanksgiving. Had cut out the bone and saved half the ham before cooking on thanksgiving and this was a great use for it.
Used russet potatoes since that’s what I had. Soup turned out creamy because of them and tastes great.
Thanks.
Tremendous!
I have a very similar recipe, and the day before I always slow cook ham shanks/hocks (or HoneyBaked ham bones – yum!) a full day in plain water, separate meat from broth, pour broth into containers to chill overnight and pull all the cold fat off with excellent success. I then use the clean broth for the soup, adding the cooked, trimmed ham pieces at the last hour or so. for a “low” fat soup that’s delicious. I’ve never used potatoes! What a great option. This makes so much (there’s two of us), so I freeze half of it, then vacuum pack the portion for months down the road. Love this recipe!
I’m so glad you like the soup, JJ!
Do you have to soak the split peas first?
I do not, Meg.
It didn’t get thick had on high for 5 hrs . Was good but should be thick . Next time my old recipe said to cook split peas first.
Did the peas cook through and disintegrate into the soup? It should’ve looked exactly like the photos, Joyce. I’m unsure what might’ve been different with your results. It sounds like the soup may have needed just a bit more cooking time. When the peas are done cooking, they will nearly dissolve into the soup creating that creamy broth as pictured.
I was the same way! I was in my late 20’s before I ran across a recipe that looked good enough to try. Let’s just say your recipe is double as good as my previous! I love a good pot soup when so cold like it is this week.
Be well and stay warm
Oh, Marcia! That makes me so happy to hear. I’m thrilled that you like the soup so much. Thanks for taking the time to leave a comment here. Stay warm!