Crockpot Split Pea Soup
Nothing says comfort like a warm bowl of Crockpot Split Pea Soup simmering all day and filling your home with rich, savory aromas. This hearty soup is thick, satisfying, and made with simple ingredients that slowly come together into a nourishing, old-fashioned favorite. Best of all, the crockpot does all the work—making it perfect for busy days.
Why You’ll Love This Recipe
- Set-it-and-forget-it convenience
- Thick, hearty, and filling
- Budget-friendly pantry ingredients
- Perfect for meal prep and leftovers
Ingredients
- 1 lb dried split peas, rinsed and sorted
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1½ cups water
- 1 smoked ham hock or 1½ cups diced ham (optional)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
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Instructions
- Add Ingredients to Crockpot
Place split peas, onion, carrots, celery, garlic, broth, water, ham (if using), thyme, and bay leaf into the crockpot. - Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the peas are completely soft and the soup is thick. - Finish the Soup
Remove the bay leaf and ham hock (if used). Shred meat from the bone and return it to the soup. Stir well. - Season & Serve
Taste and adjust seasoning with salt and pepper. For a smoother texture, lightly blend part of the soup if desired.
Serving Suggestions
- Serve with crusty bread or cornbread
- Top with fresh herbs or cracked pepper
- Pair with a simple green salad
Tips for the Best Split Pea Soup
- No soaking required for split peas
- Add more broth if you prefer a thinner soup
- Soup thickens as it cools—perfect for leftovers
- Freezes well for up to 3 months
