This Slow Cooker Split Pea Soup recipe is a great way to make use of that leftover holiday ham bone. Cooking it low and slow is the best method for creating creamy, delicious split pea soup.
I love ham bone recipes. There’s just something so old-fashioned and right about turning something that might otherwise be discarded into another delicious meal. In our grandparents generation, people would have never considered throwing a meaty ham bone in the trash, so why should we? Recipes that involve leftovers can become as traditional in your home as the holiday meal they stem from.
This Slow Cooker Split Pea Soup is one of my favorite recipes to make the day after Easter thanks to my sis, Marj. She has lots of good ideas and this is one of them. Love ya, sis.
I look forward to cooking up a batch of this comforting soup with the bone from my Maple Glazed Spiral Ham, Classic Glazed Ham, or Slow Cooker Ham.
Table of contents
Healthy Comfort Food
Split peas are rich in soluble fiber which, in addition to helping to keep our cholesterol and blood sugar levels in check, also makes us feel full and satiated for a good long time. A bowl of Split Pea Soup is a stick to your ribs meal that is high in protein but low in fat. To avoid excess sodium, be sure to use low-sodium broth and only season lightly with salt.
Ingredient Notes
- Green split peas: A one pound bag of dried green split peas, rinsed well and drained.
- Vegetables: Carrots, celery, white or yellow onion, and minced garlic.
- Herbs: Fresh Italian parsley, fresh thyme, and a dried bay leaf.
- Seasoning: A little salt and freshly ground black pepper. Ham is quite salty so I always use salt sparingly and then taste and season as needed at the end of the cooking process.
- Ham bone: A meaty ham bone from your leftover holiday ham or a store-bought ham bone or ham shank.
- Broth: Low-sodium chicken broth
How to Make Slow Cooker Split Pea Soup
- Layer the ingredients, through the ham bone, in a slow cooker in the order listed.
- Add about 4 to 5 cups of chicken broth, just enough to cover the ingredients. Reserve the remaining broth for later. Cover and cook on LOW for 6 to 8 hours. Stir occasionally during cooking time.
- Let it cook until the peas have softened to your liking and the soup has a nice, creamy consistency. Remove and discard the bay leaf and remove the ham bone.
- Tear off any remaining meat from the bone and return it to the slow cooker. Use a spoon to lightly mash some of the peas against the side of the slow cooker and stir until nice and creamy, adding more broth, if needed, to reach the desired consistency. Taste and season with additional salt and pepper, as needed.
FAQ and Valerie’s Tips
If you are cooking your split peas in a slow cooker or Instant Pot, there is no need to soak them in advance. Just put them in a colander, give them a good rinse with cool water, and pick through them to remove any small pebbles or debris.
Cooking split pea soup in a slow cooker with a ham bone results in an exceptionally creamy soup infused with smoky, meaty flavor. If you’re in a hurry, you can make this recipe in an Instant Pot in a fraction of the time with a great result. See the recipe card for the detailed instructions.
If you don’t have a leftover ham bone, check the meat counter at your local grocery store for a ham hock or shank. If you omit the bone altogether, I recommend purchasing a ham steak so that you can add 1 ½ to 2 cups diced ham at the end of the cooking time. Just be aware that the the soup will be missing the unique smoky flavor that only comes from cooking with a ham bone.
If your split peas are still crunchy, they need to cook longer. Check them periodically and add additional broth, if needed, so they remain covered in liquid through the cooking process. Just like dried beans, split peas require a slow, long cooking time in order to become tender. When cooked in a slow cooker, the dried peas will break down and transform in front of your eyes into a beautiful, thick and creamy soup over the course of 6 to 8 hours. The longer you let them go, the creamier your soup will be. And, this my friends, is a good thing!
Storage Tips
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer: Split Pea Soup freezes exceptionally well. Freeze the completely cooled soup in freezer-safe containers or plastic storage bags and use within 3 to 4 months. I like to store it in serving size portions so we can pull out just one or two servings for an easy lunch.
- Reheating: Thaw frozen Split Pea Soup overnight in the refrigerator and then reheat it in microwave or in a saucepan on the stove. Thin the soup with a little water or chicken broth, if desired.
More Ham Bone Recipes
- Slow Cooker Ham and Bean Soup
- Baked Beans from Scratch
- Instant Pot 15 Bean Soup
- Instant Pot Navy Bean Soup
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Slow Cooker Split Pea Soup
Ingredients
- 16 ounces dried green split peas, rinsed well and drained
- 2 carrots, diced (about 1 cup)
- 2 ribs celery, diced (about 1 cup)
- ½ cup diced white or yellow onion
- 1 tablespoon minced garlic
- ⅓ cup chopped fresh Italian parsley
- 1 tablespoon fresh thyme leaves
- 1 dried bay leaf
- 1 teaspoon salt, plus additional as needed
- freshly ground black pepper, to taste
- 1 meaty ham bone, see notes below
- 6 cups low sodium chicken broth, or more, as needed, divided
Instructions
Slow Cooker Method
- Layer the ingredients, through the ham bone, in a slow cooker in the order listed. Add as much of the chicken broth as needed to just cover the ingredients, about 4 to 5 cups. Reserve the remaining chicken broth for later.
- Cover and cook on LOW for 6 to 8 hours. Stir occasionally during the cooking time and add additional broth only if the level drops below the ingredients.
- When the peas are tender, remove the ham bone and transfer it to a cutting board. Pull off any remaining ham, tear it into small pieces, and return it to the slow cooker. Discard the ham bone and bay leaf. Use a spoon to lightly mash some of the peas against the side of the slow cooker and stir until nice and creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.
Instant Pot Method
- Set a 6-quart Instant Pot to SAUTE and toggle to MORE. When it displays HOT add 1 tablespoon oil (vegetable or canola). Add carrots, celery, onion, and garlic and sauté for about 3 minutes, or until softened. Hit CANCEL.
- Add the remaining ingredients, including all 6 cups of the broth. Secure the lid, select MANUAL, and cook on HIGH pressure for 14 minutes. At the end of the cooking time, allow the Instant Pot to do a natural release for 10 minutes and then manually release any remaining pressure.
- Open the lid and remove and discard the bay leaf. Transfer the ham bone to a cutting board. Use a fork to pull away any ham from the ham bone, chop it into pieces and add back to the soup. Discard the bone. Taste and season with additional salt and pepper, as needed.
Video
Notes
- Refrigerator – Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer – Split Pea Soup freezes exceptionally well. Freeze the completely cooled soup in freezer-safe containers or plastic storage bags and use within 3 to 4 months. I like to store it in serving size portions so we can pull out just one or two servings for an easy lunch.
- Reheating – Thaw frozen Split Pea Soup overnight in the refrigerator and then reheat it in microwave or in a saucepan on the stove. Thin the soup with a little water or chicken broth, if desired.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on April 9, 2015. It has been updated with new text and images.
More Comforting Soup Recipes
how to make it thicker?
The soup should not need any thickening if you’ve only added enough broth to cover the split peas at the beginning of the cooking process.
Made it just now. Excellent, could you give the nutritional content? Thanks
Hi Roseann. The recipe card has been updated with the nutritional info. Enjoy the soup!
THIS IS ROSEANN where is the nutritional information, do not see it posted?
The nutritional info is included at the bottom of the recipe card.
I have been making your split pea soup for a few years now. I make it for my mom when I visit and she doesn’t even leave enough to freeze, because she is happy to eat it for lunch and dinner until it is gone. I simply love it, as do my husband and 2 sons. I love that it is relatively healthy comfort food. I make it about 3 times each winter season. Thank you!
This is now my 3rd time making this soup, we love it!
2 of the 3 times I’ve made it, I used the ham bone from the ham I smoked for Thanksgiving. It adds a great smoky flavor to the soup!
Perhaps the problem with how long to cook this soup, and whether to cook on Hi or Low can be attributed to the age of the crockpot? You stated you cooked yours on an older model. Newer crockpots cook significantly hotter than older ones due to FDA safety guidelines.
This is hands down the best pea soup with ham recipe I’ve ever made. Thank you so very much
This soup recipe would have been fabulous, had I not added the 1 teaspoon of salt. That completely ruined it, so sadly I had to throw it all out.
I’m sorry it didn’t work out for you, Carolyn. The amount of salt called for really isn’t very much considering how much the recipe yields but you can always opt to season any recipe at the end to be sure it is to your liking. It’s also important to use low-sodium chicken broth in recipes like this.
VERY good…..I used vegetable broth instead of chicken…..will definitely make again, Thanks
Whenever I make split pea soup I always take about 2-3 cups out after it is done . Take you hand held blender to the soup you took out for a few seconds to smooth is out and then put back in the pot. You have a mixtute of textures which I love.
Thanks, Sue. That’s the way I like it to!
Hi, Valerie!
I love, love, LOVE split pea and ham soup so I had to try out your recipe. I’m happy to report that it came out EXCELLENT in the slow cooker! This is definitely going to be a repeat dish now that the weather is cooling off.
Would you mind if I included this recipe in my latest article on Autumn slow cooker meals? Full credit to you and your website, of course.
Thanks! 🙂
Hi, Amanda 🙂 I’m glad you love the recipe. I’m happy for you to share an image with a link back to this site for the full recipe. The full recipe should never be copied in it’s entirety to avoid copyright infringement. Thanks so much!
I must say, this is the BEST pea soup I’ve ever made! I think I added too much broth in the beginning, so I cooked more peas separately and added them at the end. I also made homemade croutons and threw them on top of the bowls when serving. My family loved it!!
I’m so glad to hear this, Heather. I always crave split pea soup as Easter gets close. Looking forward to cooking up a batch with my leftover ham! Thanks so much for your lovely comment 🙂
i used a hambone from a ham a friend had smoked when I made this recipe. The soup was so good even my husband, who isn’t a fan of pea soup, loved it.
Fantastic! I’m so glad it worked out for you, Mary 🙂