Comforting Crockpot Split Pea Soup

There’s something comforting about split pea soup that takes me right back to cold winter nights. It’s one of those soups that fills your kitchen with the most amazing smell while it cooks. But standing at the stove stirring a pot for hours? No thanks.

That’s where my crockpot comes in to save the day. I can dump everything in before I start my morning, and by dinner time, I’ve got thick, hearty soup waiting for me. The slow cooker does all the work while I’m running errands or helping with homework. No babysitting required.

Want it with ham? Perfect. Prefer it vegetarian? Easy. Either way, you’re getting a bowl of warm, filling soup that tastes like you spent all day making it.

What Kind of Split Peas Should I Use?

Both green and yellow split peas work perfectly for this soup, so feel free to use whichever you have on hand or prefer. Green split peas have a slightly earthier flavor and tend to hold their shape a bit better, while yellow split peas are a touch sweeter and break down more easily into a creamier texture. You can even mix both types if you want to get the best of both worlds. No matter which color you choose, make sure to rinse them well before adding them to your crockpot to remove any dust or debris.

Options for Substitutions

This soup is pretty forgiving, so here are some swaps you can make if needed:

• Split peas: Green or yellow split peas work equally well – yellow peas give a slightly milder, sweeter flavor while green peas are a bit earthier. Just don’t substitute with whole peas as they won’t break down the same way.
• Ham bone: If you don’t have a ham bone, use 2 cups of diced leftover ham or even a ham hock. In a pinch, you can use bacon (about 6-8 strips, cooked and crumbled) or smoked turkey for a different twist.
• Chicken broth: Vegetable broth works fine here, or you can use water with a couple of bouillon cubes. If you’re using a particularly salty ham bone, consider using low-sodium broth to control the saltiness.
• Fresh parsley: Dried parsley works in a pinch – just use about 1 teaspoon instead of the tablespoon. You can also skip it entirely or swap with fresh cilantro if that’s what you have.
• Dried thyme: Fresh thyme is great if you have it – use about 1½ teaspoons of fresh leaves. You could also substitute with dried oregano or marjoram for a slightly different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot split pea soup is adding salt too early, which can prevent the peas from softening properly – wait until the end to season with salt since the ham bone and chicken broth already contain plenty.

Another common issue is not stirring the soup occasionally during cooking, as split peas tend to settle at the bottom and can stick or burn if left undisturbed for the entire cooking time.

To get a creamier texture without the soup becoming too thick, check it halfway through and add extra water or broth if needed, since split peas absorb a lot of liquid as they cook.

Finally, remove the bay leaf before serving (it’s easy to forget!) and if you want more meat in your soup, shred the ham from the bone once it’s tender and stir it back in during the last 30 minutes of cooking.

What to Serve With Split Pea Soup?

Split pea soup is hearty enough to be a meal on its own, but I love serving it with some crusty bread or warm dinner rolls for dipping. A simple side salad with a tangy vinaigrette helps cut through the richness of the soup and adds a nice fresh contrast. If you want to make it more filling, try adding some cornbread on the side or even a few slices of toasted rye bread. For a complete dinner spread, roasted root vegetables or a platter of pickled vegetables also pair nicely with the smoky ham flavor in the soup.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge! Store it in an airtight container for up to 5 days. Just know that split pea soup thickens up quite a bit as it sits, so you might need to add a splash of broth or water when you reheat it.

Freeze: Split pea soup is perfect for freezing. Let it cool completely, then portion it into freezer-safe containers or bags, leaving a bit of room at the top for expansion. It’ll keep in the freezer for up to 3 months, making it great for those nights when you need a quick, hearty meal.

Reheat: Warm the soup on the stovetop over medium-low heat, stirring occasionally and adding extra liquid if needed to reach your preferred consistency. You can also microwave individual portions, stirring halfway through. The soup will likely be thicker than when you first made it, which is totally normal for split pea soup.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 120-135 g
• Fat: 20-30 g
• Carbohydrates: 300-320 g

Ingredients

For the soup base:

• 20 oz dried split peas (yellow or green)
• 5 cups chicken broth
• 2 cups water
• 1 meaty ham bone or 2 cups cooked ham
• 3 celery stalks, diced
• 2 large carrots, diced
• 1 large onion, chopped
• 2 garlic cloves, minced

For seasoning and finish:

• 1 bay leaf
• 1/2 tsp ground black pepper
• 1/2 tsp dried thyme
• 1 tbsp chopped fresh parsley

Step 1: Prepare the Split Peas

• 20 oz dried split peas (yellow or green)

Rinse the dried split peas thoroughly in a colander under cool running water, discarding any debris or stones you might find.

Drain well and set aside.

This step helps remove excess starch and ensures a clearer soup.

Step 2: Combine Ingredients in the Slow Cooker

• rinsed and drained split peas from Step 1
• 5 cups chicken broth
• 2 cups water
• 1 meaty ham bone or 2 cups cooked ham
• 3 celery stalks, diced
• 2 large carrots, diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 tsp ground black pepper
• 1/2 tsp dried thyme

In a 6-quart slow cooker, add the rinsed and drained split peas from Step 1, chicken broth, water, ham bone or cooked ham, diced celery, diced carrots, chopped onion, minced garlic, bay leaf, ground black pepper, and dried thyme.

Stir to evenly distribute the ingredients for an even cook.

Step 3: Cook the Soup

Cover the slow cooker and cook on high heat for 4-5 hours or on low heat for 8 hours, until the peas are tender and the vegetables have softened.

If using a ham bone, you can remove it, shred any remaining meat, and return it to the pot at the end.

I personally like to cook this on low for a deeper, richer flavor.

Step 4: Finish and Serve

• 1 tbsp chopped fresh parsley

When the soup is fully cooked, remove and discard the bay leaf.

Stir in the chopped fresh parsley, and season with additional salt and black pepper to taste.

Serve the soup hot, garnished with more parsley if desired.

Comforting Crockpot Split Pea Soup

Delicious Comforting Crockpot Split Pea Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 34 minutes mins

Cook Time 3 hours hrs 8 minutes mins

Total Time 4 hours hrs 42 minutes mins

Servings: 4

Calories: 1900

Ingredients Method

Ingredients

  

For the soup base:

• 20 oz dried split peas (yellow or green)
• 5 cups chicken broth
• 2 cups water
• 1 meaty ham bone or 2 cups cooked ham
• 3 celery stalks, diced
• 2 large carrots, diced
• 1 large onion, chopped
• 2 garlic cloves, minced

For seasoning and finish:

• 1 bay leaf
• 1/2 tsp ground black pepper
• 1/2 tsp dried thyme
• 1 tbsp chopped fresh parsley

Method

 

1. Rinse the dried split peas thoroughly in a colander under cool running water, discarding any debris or stones you might find. Drain well and set aside. This step helps remove excess starch and ensures a clearer soup.
2. In a 6-quart slow cooker, add the rinsed and drained split peas from Step 1, chicken broth, water, ham bone or cooked ham, diced celery, diced carrots, chopped onion, minced garlic, bay leaf, ground black pepper, and dried thyme. Stir to evenly distribute the ingredients for an even cook.
3. Cover the slow cooker and cook on high heat for 4-5 hours or on low heat for 8 hours, until the peas are tender and the vegetables have softened. If using a ham bone, you can remove it, shred any remaining meat, and return it to the pot at the end. I personally like to cook this on low for a deeper, richer flavor.
4. When the soup is fully cooked, remove and discard the bay leaf. Stir in the chopped fresh parsley, and season with additional salt and black pepper to taste. Serve the soup hot, garnished with more parsley if desired.