This crockpot split pea soup is my go-to when I want something warm and filling without turning on the stove. It’s a throw-it-all-in kind of meal, perfect after a busy day when I don’t want to fuss. The slow cooker turns the peas into a velvety, smoky mash that feels like a hug.
I often think about my grandma’s Sunday kitchen, where the smell of simmering peas and ham would drift through the house. I’ve adapted that memory into a simple, one-pot recipe that’s just as satisfying. It’s honest food, made with a handful of ingredients, cooked low and slow so all the flavors meld beautifully.
This recipe is inspired by my grandmother’s Sunday tradition of slow-cooking hearty soups, but I’ve adapted it for the busy week. It’s a reminder that comfort foods can be simple, forgiving, and made in one pot without fuss.
The story behind this recipe
- This recipe sprouted from my late-night craving for something hearty yet effortless. I was tired of fiddling with multiple pots, and the slow cooker became my quiet hero. It’s funny how a simple idea—just throwing ingredients in and walking away—can turn into a comforting ritual.
- Every time I make this soup, I remember my first solo apartment and how I learned to really listen to the slow simmer. It’s a bit of a nod to those days, finding warmth in simplicity. Plus, it’s become a go-to for those days when I need real comfort without the fuss.
- heading: ‘The story behind this recipe’
Ingredient breakdown: key components
- Dried split peas: I love how they break down into a velvety mash, but you can toast them lightly beforehand for a nutty depth. Skip if you’re in a rush; use canned lentils as a quick alternative.
- Ham hock or smoked ham: That smoky, fatty richness is what makes this soup special. If you’re vegetarian, try smoked paprika and a splash of liquid smoke to mimic the flavor.
- Vegetable broth: I prefer homemade for a richer base, but store-bought works fine. Go for low-sodium to control salt, and add a splash of soy sauce if you want an umami boost.
- Onion and garlic: The aroma of these sautéing first is my favorite part. If you’re pressed for time, toss in pre-chopped onion and garlic from a jar, but sauté briefly to release their flavor.
- Carrots and celery: They add sweetness and brightness. Grate them directly into the pot if you want a smoother texture, or chop for more bite. The smell of cooking veggies should be fresh and slightly sweet.
- Seasonings: Bay leaf, black pepper, and a pinch of thyme bring out the earthy flavors. Fresh herbs are great, but dried are fine—just remember to add herbs early for maximum flavor.
- Optional splash of vinegar or lemon: Brightens the entire bowl with a zing. Add just before serving—your taste buds will thank you for the lift.
Spotlight on key ingredients
Split Peas:
- Dried split peas: I love how they break down into a velvety mash, but you can toast them lightly beforehand for a nutty depth. Skip if you’re in a rush; use canned lentils as a quick alternative.
- Ham hock or smoked ham: That smoky, fatty richness is what makes this soup special. If you’re vegetarian, try smoked paprika and a splash of liquid smoke to mimic the flavor.
Ham or Smoked Meat:
- Ham hock or smoked ham: That smoky, fatty richness is what makes this soup special. If you’re vegetarian, try smoked paprika and a splash of liquid smoke to mimic the flavor.
- Vegetable broth: I prefer homemade for a richer base, but store-bought works fine. Go for low-sodium to control salt, and add a splash of soy sauce if you want an umami boost.
Notes for ingredient swaps
- Dried split peas: I prefer the earthy, velvety outcome they give, but canned lentils can be a quick swap—just rinse and add at the end for a softer texture.
- Ham hock or smoked ham: The smoky richness makes this soup special. For a vegetarian version, use smoked paprika and a splash of liquid smoke to mimic that flavor.
- Vegetable broth: Homemade adds depth, but store-bought works in a pinch. Choose low-sodium and boost flavor with a splash of soy sauce or miso.
- Onion and garlic: Sautéing them releases sweetness and aroma. If pressed for time, use jarred pre-chopped onion and garlic but sauté briefly to awaken their flavors.
- Carrots and celery: They add natural sweetness. Grate them for a smoother, integrated texture, or chop for more bite; smell should be fresh and slightly sweet during cooking.
- Seasonings: Bay leaf, pepper, thyme—use dried if fresh isn’t available. Add early for maximum earthy flavor, or skip for a cleaner taste.
- Vinegar or lemon: Brighten the soup with acidity just before serving. A splash of apple cider vinegar or lemon juice lifts the smoky, hearty flavor.
Equipment & Tools
- Slow cooker: Main cooking vessel for low and slow simmering.
- Skillet: Sauté onion and garlic for depth of flavor.
- Knife: Chop vegetables and prepare ingredients.
- Measuring cup: Measure broth and ingredients accurately.
- Wooden spoon: Stir ingredients during sautéing and serving.
Step-by-step guide to split pea soup
- Gather your equipment: a large slow cooker, a wooden spoon, a knife, and a measuring cup. The slow cooker is your main tool, the spoon for stirring, and the knife for prep.
- Rinse 1 pound of dried split peas under cold water until the water runs clear. Drain and set aside.
- Chop 1 large onion into small dice. Mince 3 cloves of garlic. Peel and dice 2 carrots and 2 celery stalks into small pieces.
- In a skillet over medium heat (about 150°C/300°F), add a splash of oil and sauté the onion and garlic until fragrant, about 3-4 minutes. The smell should turn sweet and savory.
- Transfer the sautéed aromatics to the slow cooker. Add the rinsed peas, diced carrots and celery, 8 cups of vegetable broth, and 1 smoked ham hock or 1 cup chopped smoked ham.
- Set the slow cooker to low (about 93°C/200°F) and cook for 6-8 hours. The peas should break down and become velvety, and the ham will be tender and smoky.
- Check the soup at 6 hours: the peas should be soft and the broth slightly thickened. If not, continue cooking up to 8 hours.
- When done, remove the ham hock, shred the meat, and stir it back into the soup. Discard the bay leaf and ham bone if used.
- Taste and adjust seasoning with salt, pepper, and a splash of vinegar or lemon juice for brightness. Let the soup rest for 10 minutes before serving to allow flavors to meld.
- Serve hot, garnished with chopped fresh herbs if desired. The soup should be creamy, smoky, and hearty with a velvety texture. The aroma is warm and inviting.
Allow the soup to rest for 10 minutes in the slow cooker turned off. Then, stir in shredded ham and adjust seasoning. Serve in bowls, garnished with herbs if desired. The resting period helps the flavors deepen and the texture to thicken slightly.
How to Know It’s Done
- Peas are fully broken down and soup is thickened.
- Ham shreds easily and is smoky and tender.
- Broth has a rich, velvety appearance and aroma.
Slow Cooker Split Pea Soup
Ingredients
Equipment
Method
- Begin by rinsing the split peas under cold water until the water runs clear, then drain well. Chop the onion into small dice, mince the garlic, and peel and dice the carrots and celery stalks. Set all aside.
- Heat a skillet over medium heat and add a splash of oil. Sauté the diced onion and minced garlic until fragrant and golden, about 3-4 minutes. The aroma should turn sweet and savory.
- Transfer the sautéed aromatics to your slow cooker and add the rinsed peas, diced carrots and celery, vegetable broth, smoked ham hock, and bay leaf. Give everything a gentle stir to combine.
- Set your slow cooker to low and cook for 6 to 8 hours. During cooking, you'll notice the peas gradually breaking down and the broth thickening into a velvety consistency. The smell will be smoky and inviting.
- Check the soup after about 6 hours. The peas should be fully broken down, and the broth should be thick and creamy. If needed, cook longer until the desired texture is achieved.
- Remove the ham hock from the soup, shred the meat, and stir it back into the pot. Discard the bay leaf and any bones. Taste the soup and season with salt and pepper as needed.
- If you like a bright finish, stir in a splash of apple cider vinegar or lemon juice just before serving. This adds a lively contrast to the smoky richness.
- Let the soup rest for about 10 minutes off the heat, allowing the flavors to deepen and the texture to settle. Give it a gentle stir before ladling into bowls.
- Serve the soup hot, garnished with fresh herbs if desired. The finished dish should be creamy, smoky, and hearty with a velvety texture and inviting aroma.
Pro tips for perfect split pea soup
- Bold onions early: Sauté until golden for a sweeter, richer base aroma that deepens as it cooks.
- Use cold water for peas: Rinsing split peas in cold water removes surface dust and prevents clumping during cooking.
- Layer flavors: Add the smoked ham early to give the broth time to absorb its smoky depth, then taste and adjust at the end.
- Puree in stages: For a velvety texture, mash some peas early with a fork or immersion blender before the final simmer.
- Adjust thickness: If the soup is too thick, stir in a splash of hot broth or water to loosen it without losing creaminess.
- Finish with acid: A splash of vinegar or lemon juice brightens the smoky, earthy flavors just before serving.
- Skim foam: During the initial hours, skim off any foam or scum that rises to keep the broth clear and clean-tasting.
Common mistakes and how to fix them
- FORGOT to adjust seasoning? Add salt or acid gradually and taste as you go.
- DUMPED ingredients too early? Let the soup simmer longer for full flavor development.
- OVER-TORCHED the soup? Quickly add a splash of water and scrape the bottom to prevent burning.
- FAILED to check texture? The peas should be velvety and the broth thickened—adjust cooking time if needed.
Quick fixes and pantry swaps
- When soup tastes flat, splash in a dash of vinegar and stir well.
- If soup is too thick, add a quick splash of hot broth or water, then stir.
- Splash some lemon juice to brighten sluggish flavors right before serving.
- Patch burnt spots by scraping the bottom and adding more broth to dilute scorch flavor.
- DUMPED in ingredients too early? Let the soup simmer longer for full flavor development.
Prep, store, and reheat tips
- Chop vegetables and rinse peas the night before; store in airtight containers in the fridge for up to 24 hours. Their fresh aroma makes prep feel less daunting.
- Cook the soup a day ahead; it deepens in flavor overnight. Reheat gently on the stove, stirring occasionally until steaming and velvety smooth.
- Store leftovers in sealed containers in the fridge for 3-4 days. The smoky scent and creamy texture linger, inviting another spoonful.
- Freeze portions for up to 3 months. Thaw overnight in the fridge and reheat on low, watching for a comforting, bubbling warmth with a slight shimmer on top.
- Reheat in a saucepan or microwave. The soup should steam softly and smell fragrant. Stir well and adjust seasoning before serving.
Common Questions about Split Pea Soup
1. Can I substitute dried split peas with canned lentils?
Yes, you can use canned lentils, but they won’t break down as much, so the texture will be different—more like whole legumes instead of creamy mash.
2. Should I add acid to the soup?
Adding a splash of vinegar or lemon juice right before serving brightens the smoky, earthy flavors beautifully, giving the soup a lively finish.
3. How long should I cook the soup in the crockpot?
Cooking the soup on low for about 6-8 hours lets the peas soften thoroughly, developing that velvety texture and smoky richness we love.
4. What if my soup is too thick?
If the soup is too thick, stir in a little hot broth or water until it reaches your preferred consistency—creamy but pourable.
5. Can I make this vegetarian?
Using smoked ham or ham hock adds a deep, smoky flavor that really makes this soup stand out, but you can skip it for a vegetarian version.
6. Do I need to sauté the vegetables first?
Yes, sautéing the onion and garlic first releases their natural sweetness and aroma, which infuses the entire pot with savory warmth.
7. How do I know when the soup is ready?
The soup is done when the peas are completely broken down and the broth has thickened to a velvety consistency, with a smoky aroma filling your kitchen.
8. How long can I store leftovers?
Storing the soup in an airtight container in the fridge for up to 4 days keeps the flavors fresh. Reheat gently on the stove until steaming, with a slight shimmer on the surface.
9. Can I prepare this ahead of time?
Absolutely, you can prep the vegetables and rinse the peas the night before, then assemble everything in the morning for a quick start.
10. What if my soup sticks or burns?
If the soup burns or scorches on the bottom, quickly add a splash of water, scrape the bottom clean, and continue cooking—then taste and adjust seasoning.
Making this crockpot split pea soup feels like a small act of kindness—simple, honest, and deeply satisfying. It’s one of those recipes that reminds me how comforting a humble meal can be, especially on busy days or when the weather turns chilly.
In the end, it’s about those quiet moments of gathering warmth and flavor, letting the slow cooker do its work while I focus on the little touches—like a squeeze of lemon or a handful of fresh herbs. Sometimes, the most unassuming dishes leave the biggest impression, and this soup is no exception.
Hi, I’m Madison Lane, the cook, recipe creator, and heart behind this kitchen. Food has been part of my life for as long as I can remember. Some of my earliest memories are of standing beside my dad while he cooked, watching him move comfortably around the kitchen, tasting sauces, and explaining why patience mattered just as much as seasoning.
