There’s nothing quite like a steaming bowl of homemade split pea soup on a chilly day, and making it in your crock pot is absolutely the easiest way to achieve restaurant-quality results at home. This classic comfort food has been a beloved staple for generations, and for good reason—it’s hearty, satisfying, and packed with protein and fiber that will keep you feeling full for hours.
What makes this crock pot version so special is that you literally just throw everything into your slow cooker in the morning, and by dinner time, you have a rich, creamy soup that tastes like it’s been simmering all day (because it has!). The beauty of slow cooking is that it allows all the flavors to meld together beautifully while the split peas break down into a naturally creamy texture without requiring any heavy cream or butter.
I’ve been making this recipe for years, and it never fails to impress my family and friends. The key to the BEST split pea soup is using quality ingredients, including a good ham bone or smoked ham hock for that deep, savory flavor that really makes this soup shine. You can also customize it with your favorite vegetables—some people love adding celery and carrots, while others prefer a more minimalist approach. I’ve included both options so you can make it exactly how you like it.
This recipe is also incredibly budget-friendly, making it perfect for feeding a crowd without breaking the bank. Dried split peas are inexpensive and shelf-stable, so you can keep them on hand for whenever the craving strikes. Plus, if you have leftover ham from another meal, this is the perfect way to use every last bit of it.
Whether you’re a crock pot devotee or new to slow cooking, I guarantee this split pea soup recipe will become a regular rotation in your kitchen. It’s the kind of soup that makes your house smell amazing, warms you from the inside out, and tastes even better as leftovers. Serve it alongside some crusty bread or a grilled cheese sandwich for the ultimate comfort meal. Check out more of our Best Apple Pie Recipe for more comforting classics, or explore Best Biscoff Cheesecake Recipe for a sweet finish to your meal.
For more slow cooker inspiration and techniques, check out this helpful guide from Serious Eats on slow cooker soups and learn about ham hocks from Bon Appétit’s take on split pea soup. You might also enjoy this New York Times split pea soup recipe for comparison.
Ingredients
- 1 pound dried split peas, rinsed and picked over
- 1 ham bone or 2 smoked ham hocks (about 1.5 pounds)
- 8 cups chicken or vegetable broth
- 4 cups water
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons butter (optional, for finishing)
- Croutons or crusty bread for serving
Instructions
- Rinse the dried split peas thoroughly under cold water, picking through them to remove any debris or discolored peas.
- Add the rinsed split peas to your crock pot along with the ham bone or ham hocks.
- Pour in the chicken broth and water, stirring well to combine.
- Add the diced onion, carrots, celery, and minced garlic to the crock pot.
- Stir in the bay leaves, dried thyme, and black pepper.
- Cover the crock pot with the lid and cook on LOW for 8 hours, or on HIGH for 4-5 hours.
- After cooking time is complete, carefully remove the ham bone or ham hocks using tongs or a slotted spoon.
- Once the ham pieces are cool enough to handle, shred any remaining meat and set aside, discarding the bone.
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some texture, or blend half the soup and stir it back in.
- Return the shredded ham to the crock pot and stir to combine.
- Taste the soup and adjust seasonings with additional salt, pepper, and red pepper flakes as desired.
- Stir in butter if using, which adds a wonderful richness to the finished soup.
- Ladle the hot soup into bowls and serve immediately with crusty bread, croutons, or oyster crackers on the side.
Pro Tips
Make It Your Own: This is a very forgiving recipe that welcomes personalization. Some families add diced potatoes for extra substance, while others prefer to keep it simple with just the peas and broth. You can also add a splash of apple cider vinegar or white wine for brightness.
Splitting Peas: Don’t confuse split peas with chickpeas or lentils. Split peas are specifically dried peas that have been split in half. They cook down and become naturally creamy without any cream added, which is what makes them perfect for this soup.
Make-Ahead Magic: This soup is perfect for batch cooking. Make a double batch and freeze half for later. It keeps beautifully in the freezer for up to three months in airtight containers or freezer bags.
Leftover Transformation: Leftover split pea soup can be thinned with additional broth and reheated gently on the stovetop. If it becomes too thick, simply add more broth or water to reach your desired consistency.
Seasoning Timing: Avoid adding too much salt during cooking, as the ham and broth already contain sodium. It’s better to taste and adjust at the end after the ham has been added back in.
Slower Cooking Benefits: The low and slow cooking method allows the split peas to fully break down and thicken the soup naturally. You’ll notice the soup will continue to thicken slightly as it cools and sits.
Garlic Consideration: If you prefer a milder garlic flavor, add the minced garlic during the last hour of cooking rather than at the beginning. For a more robust garlic presence, feel free to increase the amount to four or five cloves.
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