There’s nothing better than a warm, hearty soup on a chilly day, right? This Crockpot Split Pea Soup with Ham is pure comfort food, and it’s ridiculously easy to make. Just toss everything into the slow cooker, let it do its thing, and by dinnertime, you’ve got a thick, creamy, and super flavorful soup. Plus, it’s budget-friendly, kid-approved, and packed with protein from the ham and fiber from those green split peas. Perfect for family dinners or meal prep!
What You’ll Need
Ingredients:
- 1 pound green split peas, rinsed and sorted
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups chicken or vegetable broth
- Salt and black pepper to taste
Tools:
- A large crockpot/slow cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
Pro Tips
- Rinse the peas well: Give those split peas a quick rinse to remove any dirt or debris.
- No ham bone? No problem: Swap it with diced ham or even smoked sausage for flavor.
- Thicken it up: If the soup feels too thin after cooking, use a potato masher to mash some of the peas.
- Season at the end: Wait to add salt until the soup is done—ham can already be salty.
- For picky eaters: Blend the soup smooth for kids who don’t love chunks.
Substitutions & Variations
- No ham? Use turkey bacon or smoked turkey for a similar flavor.
- Make it vegetarian: Skip the ham and use veggie broth—add a teaspoon of smoked paprika for depth.
- Spice it up: A pinch of red pepper flakes adds a nice kick.
Make Ahead Tips
This soup gets even better the next day as the flavors meld together! You can prep everything the night before and refrigerate, then toss it all into the crockpot in the morning.
Why I Love This Recipe
This is one of those meals I make on repeat every winter. It’s a go-to after the holidays when I’ve got leftover ham and need something easy but nourishing.
- You toss everything in and forget about it
- It makes the house smell amazing all day
- It’s perfect for freezing and meal prep
- Every bite is hearty, rich, and full of flavor
- No need to babysit it—it cooks itself!
Servings and Cook Time
Serves: 6–8
Cook Time: 8 hours on LOW or 4–5 hours on HIGH
Macros Info (Per Serving – Approximate)
- Calories: 330
- Protein: 26g
- Carbs: 38g
- Fat: 9g
- Fiber: 15g
Why This Recipe Works (Quick Science)
Split peas are full of natural starch. As they cook low and slow, they break down and release that starch, thickening the soup naturally—no cream or flour needed. The ham bone adds collagen and a deep smoky flavor, while the aromatics build layers of savory richness.
Common Mistakes
- Not rinsing peas: Always rinse split peas to remove dust and debris.
- Adding salt too early: Ham can be salty, so season after cooking.
- Skipping the bone: If you’ve got it, use it! The bone adds flavor and body.
- Not cooking long enough: Peas need time to break down into that creamy texture.
What to Serve With
- Crusty bread or garlic toast
- A fresh side salad
- Buttery crackers
- Grilled cheese (ultimate comfort!)
FAQ
Can I make this without ham?
Yep! Use smoked paprika and veggie broth to keep it flavorful.
Can I freeze it?
Totally. Freeze in airtight containers for up to 3 months.
How do I reheat it?
Reheat gently with a splash of broth or water to loosen it.
Can I make it on the stove?
Yes! Simmer everything in a large pot for 1.5 to 2 hours until creamy.
Instructions
1. Prep the ingredients
Rinse 1 pound green split peas and chop 1 diced onion, 2 chopped carrots, 2 chopped celery stalks, and mince 3 garlic cloves.
2. Layer the crockpot
Add split peas, 1 ham bone (or 2 cups diced ham), chopped onion, carrots, celery, garlic, 1 teaspoon dried thyme, and 2 bay leaves into the crockpot.
3. Add the broth
Pour in the broth and give everything a gentle stir.
4. Cook
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the peas are soft and creamy.
5. Finish up
Once everything is soft and the soup is thick, remove the bay leaves. If you used a ham bone, take it out, shred any meat still on it, and stir the meat back into the soup. Give everything a good stir, then taste and adjust with salt and pepper if needed.
6. Serve
Ladle the soup into bowls and serve hot. Garnish with a little chopped parsley or black pepper on top if you’d like.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits—just add a splash of water or broth when reheating. It also freezes beautifully for up to 3 months!
Wrap-Up
This Crockpot Split Pea Soup with Ham is the ultimate cozy meal, perfect for feeding a crowd or stocking up your freezer. It’s comforting, simple, and packed with flavor. Give it a try and let me know how it turned out—drop a comment below! 😊
