Slow Cooker Split Pea Soup with Ham is a warm and hearty dish that feels like a big cozy hug in a bowl. It’s made with tender split peas that melt in your mouth, sweet carrots, savory onions, and chunks of smoky ham that add a rich, comforting flavor. This soup comes together slowly in the slow cooker, filling your kitchen with a wonderful smell that makes you want to dig in right away.
I love how easy this soup is to make—I just toss all the ingredients into the slow cooker in the morning and come home to a delicious meal waiting for me. The ham pieces get wonderfully tender, and the peas create a beautiful thick texture without being too heavy. A little tip I have is to stir it a couple of times near the end of cooking to help it get extra creamy and smooth.
This soup is perfect for chilly days when you want something simple and satisfying. I often serve it with crusty bread or a side salad to brighten it up. It’s the kind of meal my family always asks for again and again because it’s both filling and full of comforting flavors. Plus, leftovers reheat beautifully, making it a win for busy days, too!
Key Ingredients & Substitutions
Split peas: These are the heart of the soup, giving it a creamy texture when cooked down. If you can’t find green split peas, yellow split peas would work similarly. No need to soak them, just rinse well.
Ham bone/meat: Using a ham bone adds deep, smoky flavor as it simmers. If you don’t have a bone, diced smoked ham or ham hock make great substitutes. For a vegetarian option, skip the ham and add smoked paprika for that smoky taste.
Vegetables: Onion, carrots, celery, garlic, and potato bring flavor and body to the soup. You can swap potatoes with sweet potatoes for a different sweetness or leave them out for a lower-carb option.
Broth: Low-sodium chicken or vegetable broth works best to control salt levels. If you prefer, you can use water but the flavor will be milder, so adjust seasoning accordingly.
How Do I Get the Perfect Thick and Creamy Texture?
Split peas naturally break down during the slow cooking process, thickening the soup. To get that nice creamy texture but still have some chunkiness, try this:
- When the peas and vegetables are tender, remove the ham bone and shred any meat back into the soup.
- Use a potato masher or immersion blender to mash part of the soup right in the slow cooker. Don’t over-blend—you still want some texture.
- If the soup is too thick, add a little broth or water and stir to reach your desired consistency.
- Season last with salt and pepper after thickening so flavors are balanced.
Equipment You’ll Need
- Slow Cooker – I find it makes the soup easy to prepare with minimal attention. It cooks evenly and keeps it warm until serving.
- Measuring Cups and Spoons – helps you add ingredients accurately for perfect flavor balance.
- Knife and Cutting Board – for chopping onions, carrots, celery, garlic, and potatoes with ease.
- Stirring Spoon – ideal for mixing ingredients and mashing the soup if desired.
- Immersion Blender or Potato Masher – for creamy, chunky soup texture. A blender works too, but be careful with hot liquids.
Flavor Variations & Add-Ins
- Swap ham for cooked sausage or turkey sausage for a different meat flavor.
- Add a splash of apple cider vinegar or lemon juice at the end for brightness.
- Stir in chopped kale, spinach, or cooked greens for extra nutrients and color.
- Use smoked paprika or cumin instead of thyme for a smoky or spiced twist.
Slow Cooker Split Pea Soup with Ham
Ingredients You’ll Need:
For the Soup:
- 1 pound dried green split peas, rinsed
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 large potato, peeled and diced
- 1 to 1½ pounds ham bone with some meat, or diced smoked ham
- 6 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes just 15 minutes to prepare and then cooks slowly in your slow cooker for 8 to 10 hours on low (or 4 to 6 hours on high). The long cooking time helps all the flavors blend and the peas soften to create a deliciously creamy soup. You can start it in the morning and come home to a warm, comforting meal!
Step-by-Step Instructions:
1. Prep Your Ingredients:
First, rinse the split peas under cold water until the water runs clear and then drain them well. Chop the onion, carrots, celery, garlic, and potato into small, even pieces.
2. Add Everything to the Slow Cooker:
Put the rinsed peas, chopped vegetables, and either your ham bone or diced smoked ham into the slow cooker. Pour in the chicken broth, then add the dried thyme and bay leaf on top.
3. Cook the Soup:
Cover the slow cooker and cook on LOW for 8 to 10 hours, or HIGH for 4 to 6 hours. You’ll know it’s done when the peas are soft and the soup looks thick and creamy.
4. Finish and Serve:
Remove the ham bone from the slow cooker. If you used a bone, shred any meat remaining on it and add that back to the soup. Toss out the bone and bay leaf. Stir the soup well.
If you like a thicker soup, mash some of it with a potato masher or use an immersion blender briefly for a chunkier texture—you don’t want it too smooth! Add salt and pepper to taste. Ladle into bowls, sprinkle with chopped fresh parsley, and serve hot with some crusty bread on the side.
Can I Use Frozen Ham Instead of a Ham Bone?
Yes, you can use diced frozen ham! Just make sure to thaw it completely in the refrigerator before adding it to the slow cooker for even cooking and best flavor.
How Should I Store Leftover Split Pea Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture smooth.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup a day ahead and refrigerate. Flavors actually deepen overnight. Reheat slowly on the stove before serving, adding extra broth if it thickens too much.
What Can I Substitute for Dried Split Peas?
If you don’t have split peas, yellow split peas work great, too. You can also try lentils, but adjust the cooking time accordingly since they cook faster.