Creamy, smooth and easy to make, this Slow Cooker Split Pea Soup with ham is a classic recipe you must try in the slow cooker.
If you love spilt pea soup then put this on your recipe list ASAP. Put my Split Pea Stew on your list for next week!
I worked as a waitress for years, the soup du jour on Thursday was always split pea with ham. It was crazy how many people came in just to order the split pea soup.
How to make Slow Cooker Split Pea Soup:
You will need these ingredients:
- Dried Split Peas
- Onion
- Carrots
- Ham
- Thyme
- Chicken boullion cubes
- Water
Not many ingredients in this soup, but the results are spectacular.
Directions:
- Add everything to the slow cooker. Place the lid on the slow cooker and cook on LOW for 9-10 hours.
- When the cooking time is up, take a whisk or spoon and stir the soup. The peas will dissolve into the broth.
Can I use a ham bone?
- Yes! Use a ham bone instead of the diced ham.
- Remove bone after cooking time and shred any meat and add to the soup.
How to make this vegetarian:
- If you would like to make this vegetarian omit the ham.
- Then substitute the chicken bouillon cubes for Not
Chick’n Bouillon Cubes. I find these bouillon cubes in the health food section of my local store.
What to serve with this:
Good as is in a mug or choose one or more of these options:
- Saltine or oyster crackers
- French bread or focaccia bread
- Cornbread
- Side salad with dressing
How to thin out split pea soup that is too thick:
- After split pea soup has been prepared it thickens when the lid has been taken off or has been refrigerated.
- Add a splash of water or chicken broth and stir, and the soup will be a perfect consistency again.
Can I use Hurst’s Hambeens Spilt Pea Soup Mix with Ham in this recipe?
- Yes, though Hurst’s Spilt Pea mix package size is 20 ounces compared to the 16 ounces of split peas I use in this recipe. Add 1 more cup of water if you use Hurst’s Split Pea Mix.
- Omit the chicken bouillon if you use the included ham seasoning packet. Be sure to wait until the end of the cooking time to add the ham seasoning packet.
More slow cooker soup recipes like this one:
- Slow Cooker Split Pea Stew
- Slow Cooker Zuppa Toscana
- Slow Cooker Ham and Beans
- Slow Cooker French Onion Soup
- Slow Cooker Homemade Potato Soup
- Slow Cooker Mexican Chicken Soup
- Slow Cooker Black Bean and Kielbasa Soup
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Slow Cooker Split Pea Soup
Creamy Split Pea Soup in the Slow Cooker. Only a few ingredients to the best slow split pea soup you will ever have!
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Servings: 8
Calories: 293kcal
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 16 oz. dried split peas
- 1 onion diced
- 2 carrots diced
- 2 cups ham diced
- 1 teaspoon dried thyme
- 2 chicken bouillon cubes
- 7 cups of water
Instructions:
- Add the split peas (no need to pre-soak), onion, carrots, thyme, ham, chicken bouillon cubes and water to the slow cooker. Stir.
- Cover and cook on low for 9-10 hours without opening the lid during the cooking time.
- When cooking time is done, whisk the soup until creamy.
How to Video:
Recipe Notes:
Ham bone directions:
Want to use a ham bone instead of ham? Use 1 large or 2 small ham bones in place of the diced ham. When the cooking time is up, shred the ham off the bones and add to the soup. Discard the ham bones and fat.
Want to use yellow split peas?
Yellow split peas can be used in place of the green split peas.
Soup too thick?
Add a splash of water or chicken broth to get the soup back to the desired consistency.
Chicken broth instead of chicken bouillon cubes?
Omit the bouillon cubes and use 7 cups of chicken broth if desired.
Can I use Hurst’s Hambeens Split Pea Mix?
- Yes, though Hurst’s Spilt Pea mix package size is 20 ounces compared to the 16 ounces of split peas I use in this recipe. Add 1 more cup of water if you use Hurst’s Split Pea Mix.
- Omit the chicken bouillon if you use the included ham seasoning packet. Be sure to wait until the end of the cooking time to add the ham seasoning packet.
Nutrition:
Calories: 293kcal | Carbohydrates: 37g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 674mg | Potassium: 725mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2630IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 3mg
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Nice recipe! I love doing pea soup in a slow cooker, having been burned more than once when a drop of pea soup “lava” had unexpectedly popped out of a big pot of it cooking on the stove, just as I’d lifted the lid to stir it!!! That stuff can be absolutely treacherous! Slow-cooking it is really the way to go pea soup, and it turns out so perfect and wonderful too!
I often use 1/2 of a Polska kielbasa in pea soup instead of ham, or when I don’t have a ham bone, and freeze the other diced half for making another pot later on, or to use in an omelet, a loaded veggie & chicken broth soup, or a lentil soup. Kielbasa is very versatile and gives pea soup a wonderful flavor! I mostly use Hillshire brand of Polska kielbasa, because it’s easy to find at the store, but any Polish kielbasa would work.
Hi I’m 82 yrs old and in an assisted living facility which I love except that the food is yukky, so I’ve been making soups and am ready to try some new recipes. We don’t have kitchenettes (We have what I call “ettes” so about the only thing I can do is use my Crockpot for cooking. I’m interesting in cooking things other than soup, and there are 6 of us who count on my giving us real food at least once a week but its tricky cuz we only have a tiny little sink in the bathroom to wash up in. I’m interested in finding a Nacho recipe using my slow cooker cuz we all love nacho’s. We do have microwaves but without ovens Nachos seem sort of difficult to do. Can you help steer me in the right direction so that maybe we can still have nacho’s?
Hi Judy, this is my favorite recipe for “nachos”. Since you can’t brown the meat, I’ve heard of some people cooking the ground beef on high in the slow cooker (probably 2-3 hours), then crumbling, then continuing with the recipe. (or you can leave the beef out, it’s such a great recipe). https://www.themagicalslowcooker.com/slow-cooker-taco-dip/
I know of someone who often cooks ground beef in their microwave, breaking it up and stirring it around to help it cook more evenly, as they go along at 1 minute or 30 second intervals microwaving it on high, I think. I can’t actually recall the details, since I’d only witnessed it being done once, many years ago, but it had seemed to work ok. You might need to do it 8 oz. at a time, or possibly experiment with using 50% power instead of on High, to prevent over-cooking the beef, but it might be worth trying, at least. There are probably some microwaving tips online about cooking ground beef, also.
I only have extra large bullion cubes. Do you think one will be ok instead of two?
One should do it.
Thank you!
Do you think it would taste alright if I added some celery? Also can I use chicken stock instead of chicken bouillon cubes?
Yes! Will be great with celery. And chicken stock instead of water works great.
Thank you!!! Merry Christmas!!