Crockpot Split Pea Soup

My Crockpot Split Pea Soup is pure comfort food, packed with smoky flavor, tender vegetables and rich ham simmered in a flavorful broth. Slow-cooked to perfection, it’s an easy, satisfying way to use up leftover ham or bacon and makes a warm, nourishing meal for cold nights, meal prep or busy weeknights.

This Crock Pot soup is simple to prepare and full of comforting flavor, making it a reliable go-to for cooler months or anytime you’re craving something cozy. It reheats beautifully, so it’s just as good enjoyed fresh or saved for later.

For more comforting meals made easy, try our Slow Cooker Velveeta Mac and Cheese or Slow Cooker Brisket.

Why You Will Love This Recipe

• Hands-Off Cooking: Let the slow cooker do the work while flavors meld together beautifully.
• Great for Meal Prep: Makes a big batch that stores well for easy meals.
• Nutritious & Filling: Packed with protein, fiber and veggies for a wholesome dish.

Ingredients

Make a quick trip to the grocery store for this kid friendly soup.

See the recipe card below for the exact quantities of each ingredient.

• Dried Yellow Split Peas: The base for this soup.
• Low-Sodium Chicken Stock: A way to control the salt content and ensure the peas breakdown.
• Cooked Bacon: A crunchy texture and salty addition to the soup.
• Leftover Ham: Extra protein from a ham bone.
• Celery: A crunchy vegetable to adds a light earthy bitterness that complements other vegetables.
• Carrots: Adds additional texture while offering a sweet flavor.

For this slow cooker recipe, you'll want to grab your crock pot, measuring cups and spoons and a spatula.

Variations

• Pea Variety: Use green split peas instead of yellow for a more traditional flavor.
• Vegetarian Option: Omit the meat and use veggie broth if desired. Some additional vegetables you can add are lentils, green beans, sweet potatoes or corn.
• Herb Substitutes: Fresh thyme and parsley can replace dried herbs for a fresher taste. Dried herbs are more intense in flavor, be sure to substitute it 3:1 when use fresh herbs.
• Thicker Soup: Cook without the meat, once the peas are tender, puree as much or as little with an immersion blender. Add the meat in and cook until warm.

How to Make Crockpot Split Pea Soup

Slow cooking is a great way to have dinner ready and waiting, when you are!

Rinse dried peas and drain well before adding to the slow cooker base.

Add the remaining ingredients (except the salt) in and cook on LOW for 6-7 hours, depending on cook tenderness desired.

Remove bay leaves, add any remaining salt to taste and serve warm.

Hint: Add most of the salt at the end, as too much early on can prevent the peas from softening. Season to taste once fully cooked.

Recipe Tips

• Rinse & Drain Peas: Helps remove excess starch and prevents cloudiness in the soup.
• Don’t Overcook the Bacon: Cook until crispy before adding for the best texture and flavor.
• Stir Occasionally: If possible, give the soup a stir once or twice to ensure even cooking.
• Adjust Thickness: If the soup is too thick, add extra broth to reach your desired consistency.

If you love hearty Crockpot meals, you must try our Slow Cooker Beef Stew.

Storage Instructions

• Refrigerator: Ham soup leftovers are great the next day; the profile deepens. Store in an airtight container for 3-4 days.
• Freezer: This soup freezes well, place in an airtight, freezer-safe container and it can last up to 3 months. Thaw in the fridge overnight before serving.
• Reheating: Reheat on the stovetop for best results with a bit of water or broth if it needs more liquid.
• Make Ahead: Chopping up all the vegetables in advance can save you time a day or two before making the soup. Just store in the fridge until ready to pop in the slow cooker.

Serving Suggestions

• Hearty Soup: More soup recipes that eat like a meal, Marry Me Chicken Soup, Zuppa Toscana Soup, Coconut Chicken Curry Soup or our Turkey and Veg Soup.

Crockpot Split Pea Soup Recipe FAQs