Slow Cooker Split Pea Soup

This slow cooker split pea soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Split peas break down naturally, producing a thick soup without blending.
• Low, steady heat softens peas and ham while requiring little attention.
• Vinegar balances the dense, earthy flavour.

Ingredients

• 1 lb (450 g) dried green split peas, rinsed and sorted
• 1 onion, diced
• 3 carrots, diced
• 3 celery ribs, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 bay leaf
• 1 smoked ham hock or meaty ham bone, optional
• 7 cups (1.65 L) low-sodium broth or water
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• Salt as needed

Step-by-step instructions

1. Add split peas, onion, carrots, celery, garlic, thyme, bay leaf, ham if using, broth, and pepper to a 5- to 6-quart slow cooker.
2. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours, until the peas are completely tender.
3. Remove the bay leaf and ham bone. Shred any usable meat and return it to the soup. Stir vigorously for a creamier texture.
4. Add vinegar and taste before salting. Thin with hot water if the soup is thicker than desired.

Cook’s notes

• Split peas do not require soaking, but they should be rinsed and checked for debris.
• Do not fill a slow cooker beyond the manufacturer’s recommended level.
• Salt at the end when using ham because smoked meat can be very salty.

Substitutions and variations

• Make it vegetarian with vegetable broth and smoked paprika.
• Add a diced potato for an even thicker soup.
• Use yellow split peas for a golden version with similar timing.

What to serve with it

• Buttered toast
• A crunchy apple slaw
• Pickled vegetables

Storage and reheating

Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat with water or broth to restore the preferred consistency.

Frequently asked questions