Crockpot Split Pea Soup Recipe

I made a Split Pea Soup Crockpot batch that turns a few pantry odds and ends into a ridiculously filling, meaty bowl that keeps me sane on busy nights.

I’m obsessed with this Split Pea Soup Crockpot version because it’s thick, honest food. I love how smoky notes from a smoked ham hock cut through the earthy split peas and how a yellow onion gives it that slightly sweet backbone.

And it’s the kind of Easy Crockpot Soup that sticks to your ribs without fuss. I don’t mess around with froufrou garnishes.

Just bowl, big spoon, and the kind of comfort you actually want after a long day. Messy, chunky, full of real ham flavor.

Seriously, this is the soup I make over and over. I never get tired.

Ingredients

• Split peas: thickens the soup, hearty and comforting, perfect stick-to-your-ribs stuff.
• Broth or water: the base that’s either rich or simple and clean.
• Smoked ham hock or diced ham: salty protein, gives that cozy smoky note.
• Onion: sweet and savory backbone, it melts into almost creamy goodness.
• Carrots: add a touch of sweetness and soft texture, not just decoration.
• Celery: little crunchy green flavor that keeps the soup from tasting flat.
• Garlic: punchy and warm, won’t overpower when you use just a few cloves.
• Bay leaf: subtle herbal background, you’ll smell it more than taste it.
• Thyme: earthy, slightly lemony; fresh is brighter, dried is totally fine.
• Kosher salt: brings everything together, but you can always add more.
• Black pepper: a little bite, keeps the soup from being too mellow.
• Olive oil or butter: optional fat that makes the veggies taste richer.
• Fresh parsley: bright finish, makes the bowl look and taste fresher.

Ingredient Quantities

• 1 1/2 cups dried green split peas, rinsed and picked over
• 8 cups low sodium chicken broth or water
• 1 smoked ham hock or 1 1/2 to 2 cups diced cooked ham
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 to 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil or butter (optional, for sautéing veggies first)
• 2 tablespoons chopped fresh parsley for serving (optional)

How to Make this

1. If you like more depth of flavor, heat the olive oil or butter in a skillet and quickly sauté the chopped onion, carrots and celery until the onion is translucent, about 4 minutes; this step is optional but worth it if you have time.

2. Rinse and pick over the split peas, removing any stones or debris.

3. Add the rinsed peas to the slow cooker along with the sautéed or raw onion, carrots, celery, minced garlic, bay leaf, thyme, salt and pepper.

4. Pour in 8 cups low sodium chicken broth or water, stirring to combine.

5. Nestle the smoked ham hock into the soup, or stir in 1 1/2 to 2 cups diced cooked ham if you prefer no bone.

6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the peas are very tender and the soup is thickened; if it gets too thick, stir in a splash of water or broth to reach the consistency you like.

7. If you used a ham hock, remove it to a cutting board, shred the meat and discard the bone and any excess fat, then return the shredded ham to the pot; also remove and discard the bay leaf.

8. Taste and adjust seasoning with more kosher salt and black pepper as needed.

9. Serve hot with chopped fresh parsley sprinkled over each bowl. Leftovers keep well and get even better the next day, just thin with a little broth when reheating if needed.

Equipment Needed

1. Slow cooker (crock pot)
2. Large skillet or frying pan for sautéing veggies
3. Cutting board
4. Chef’s knife (a good sharp one)
5. Measuring cups and liquid measuring cup
6. Measuring spoons
7. Wooden spoon or heatproof spatula for stirring
8. Colander or fine mesh sieve to rinse the peas
9. Ladle for serving

FAQ

Crockpot Split Pea Soup Recipe Substitutions and Variations

• Split peas: use yellow split peas or green lentils if you cant find green split peas. Yellow peas cook similar and lentils will make a slightly thinner soup so just simmer a bit longer.
• Chicken broth or water: swap for low sodium vegetable broth for a vegetarian version, or use water plus 1-2 teaspoons bouillon paste or cube for more depth.
• Smoked ham hock / diced ham: replace with smoked turkey leg, a few strips of cooked bacon, or 1 teaspoon liquid smoke plus extra cooked white beans for texture if you want a vegetarian smoky flavor.
• Thyme: use 1 teaspoon dried oregano or 1 teaspoon dried rosemary (crush it first) if you dont have thyme; fresh basil can work too but add at the end for brightness.

Pro Tips

1. Sauté the veg first if you can, even just a few minutes. Browning the onion and carrots gives way more flavor than throwing everything in raw, and a quick splash of broth or wine to deglaze the pan will pull up the browned bits and make the soup taste deeper.

2. Be careful with salt until the end. Ham hocks and diced ham can vary a lot in saltiness, so wait until the peas are fully cooked before you add extra kosher salt. Taste, then add in small amounts.

3. For a creamier texture, mash or puree part of the soup right in the cooker with an immersion blender or remove a few cups, pulse in a blender, and stir back in. That way you get body without losing the chunkiness of the peas and ham.

4. Add a little acid and fresh herbs at the end. A splash of lemon juice or a teaspoon of vinegar brightens the whole pot, and fresh parsley or thyme right before serving makes it taste homemade instead of flat.