Slow Cooker Split Pea Soup

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

4.72 from 7 votes

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 Time10

Cook Time5

Total Time5 10

Course: Main Course

Cuisine: American

Servings: servings

Author: Mary Younkin

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

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