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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.

split pea soup in pottery mug with bread

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!

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Ham and potatoes in split peas soup in white bowls with bread

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.

split pea soup ingredients in crockpot

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.

pea soup ingredients in slow cooker

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!

soup ingredients in crockpot

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.

pea soup with ham and potatoes in mugs with sliced bread next to them

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

ham and potato split pea soup in white bowls

Frequently Asked Questions

Do I need to soak the split peas first?

No soaking needed. Split peas soften just fine in the slow cooker as long as they have enough time and liquid.

Why didn’t my peas break down all the way?

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.

Can I use ham hocks instead of a ham bone?

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.

My soup is too thick. Did I mess it up?

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.

4.72 from 7 votes

Slow Cooker Split Pea Soup

Avatar photoMary Younkin
The secret to this easy Slow Cooker Split Pea Soup? Chunks of tender ham, which infuse the peas and potatoes with deep, rich flavor.
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 8 servings
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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
  • 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

I typically switch the heat from high to low after about 4 hours and allow the soup to simmer on low for a couple of hours longer. This will thicken it a bit more while you’re waiting until dinnertime.

Nutrition

Calories: 298 kcal | Carbohydrates: 61 g | Protein: 14 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.1 g | Cholesterol: 2 mg | Sodium: 525 mg | Potassium: 1402 mg | Fiber: 14 g | Sugar: 7 g | Vitamin A: 445 IU | Vitamin C: 22 mg | Calcium: 65 mg | Iron: 4 mg

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}

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Rating




37 Comments

  1. Erin @ Cooking on Whim says:

    I will be making this soup once I start teaching again– I love a go-to recipe like this.

  2. Mellissa says:

    YUM! I am not a huge split pea fan but I think I would really like this.

  3. nancy at good food matters says:

    such a delicious comfort, this soup. nicely done!

  4. Allison at Novice Life says:

    My husband loves Split Pea too and I have yet to find a recipe I like; I'll be certain to give this one a try!

  5. Foodness Gracious says:

    Love the blog and very nice pics! Im excited to be following..
    Thanks.

  6. The Slow Roasted Italian says:

    I am excited to make some split pea soup, probably closer to fall though. This looks delicious!

  7. Zoe says:

    Soup is always our family favourite. This recipe looks really good and it is a great way to make kids eat peas!

  8. Pam says:

    I love making soup! This one looks flavorful and delicious.

  9. Becki Jacobs says:

    This sounds so good. I love leeks. I just bought some frozen at Trader Joe's. This sounds like a great fall recipe, which I am so ready for – kind of grilled out these days. I also love that everything goes right into the crockpot without having to precook anything first. Thanks for sharing this!

  10. Sonia (Nasi Lemak Lover) says:

    This look comfort and good.

  11. Stefaneener says:

    That looks worth saving my leeks for. Thanks for visiting my blog — I responded to your comment there.

  12. Joanne says:

    I'm a soup fiend also, so this recipe is definitely making it into my bookmarked list. A good split pea soup is hard to come by!

  13. Ciccia says:

    Oh, this looks wonderful! And your peanut butter ice cream below is just mouth-watering! I'm going to make it for my daughter. Before going back to Sicily I'll stock up on peanut butter here in Rome, we don't get peanut butter in Trapani. I found you at my friend mylivingcookbook and I'm following you immediately, your recipes are so appetizing!

  14. Anna @ hiddenponies says:

    Mmm, I love comfort soups all year round too, and I love my crockpot! Looks great.

  15. sheila @ Elements says:

    I really need to buy a Crock pot! I'd sure do love split pea soup, and not having to stand over a hot stove for hours is definitely the way to go! 🙂 Thanks so much for sharing the recipe! 🙂

  16. Bo says:

    Too hot for soup here today! But I do like split pea soup.

  17. Andrea @ From the Bookshelf says:

    I don't like soup – but my hubby does and split pea is his favorite! And now to make it in a crockpot! Yowzer! Thanks for sharing!

  18. Grace In Full Measure says:

    Yum, such a nice hearty soup! I don't even know if crockpots are being sold in Manila but gosh, seems like a very nifty kitchen equipment to own!

  19. Nami | Just One Cookbook says:

    I discovered leek this year and fell in love. Until I started blogging I never knew about it or wasn't interested in picking it up at the supermarket. I'm keeping this recipe for next time I buy leeks. I only have 2 recipes so far and I needed more leek recipe. 😉 Thanks for sharing!

  20. Debbi says:

    ::::::drooling:::::
    Over the last week…over all the great recipes!
    If I had the time to cook all these it sure would put on some much needed weight before chemo…lol