This easy Slow Cooker Pea and Ham Soup is hearty, comforting, and packed with tender split peas, smoky ham, vegetables, and herbs. A delicious one-pot meal perfect for busy weeknights.
Ingredients
- 1 pound (450 g) dried green split peas, rinsed
- 1½ pounds (680 g) ham hock or leftover cooked ham, diced
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups (1.4 liters) chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 tablespoon olive oil, optional
- Fresh parsley, for serving
Instructions
1. Prepare the ingredients
Rinse the split peas thoroughly under cold water and remove any small stones or debris. Chop the onion, carrots, and celery.
2. Add everything to the slow cooker
Place the split peas, ham hock or diced ham, onion, carrots, celery, and garlic into the slow cooker. Add the broth and water, followed by the bay leaf, thyme, and black pepper.
3. Slow cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the split peas are very tender and the vegetables are soft.
4. Remove the ham
If using a ham hock, carefully remove it from the slow cooker. Allow it to cool enough to handle, then pull the meat from the bone and discard the bone, skin, and excess fat.
5. Return the ham to the soup
Shred or chop the ham and stir it back into the soup. Remove the bay leaf.
6. Adjust the consistency
For a thicker, creamier soup, use a potato masher or immersion blender to partially blend the soup. Leave some peas and vegetables whole for texture.
7. Taste and serve
Taste before adding salt because ham and broth can already be quite salty. Add additional seasoning if needed. Garnish with fresh parsley and serve hot.
Helpful Tips
- No ham hock? Leftover cooked ham works perfectly.
- Want it creamier? Blend about one-third of the soup while leaving the rest chunky.
- Too thick? Stir in a little hot water or broth before serving.
- Extra flavor: A small splash of lemon juice at the end can brighten the rich, savory flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. The soup can also be frozen for longer storage.
What to Serve With Pea and Ham Soup
This soup is delicious with crusty bread, garlic bread, cornbread, or a simple green salad. It makes a filling lunch or cozy dinner all by itself.