Split Pea Ham Soup Crockpot Recipe Easy Hearty Comfort Meal

Let me paint you a picture: the slow simmering aroma of smoky ham mingling with sweet split peas fills your kitchen, wrapping you up in a blanket of pure comfort. You know that smell—the kind that makes you want to cancel all your plans and just hunker down with a big bowl and some warm bread. The first time I made this split pea ham soup crockpot recipe, it was one of those gray, drizzly afternoons that begged for something hearty. I remember standing in my kitchen, spoon in hand, waiting for that first taste—and when I did, I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, my grandma used to make split pea soup after Easter, tossing leftover ham hock into a big old pot. She’d let it bubble away, and I’d watch, knee-high to a grasshopper, sneaking bits of ham when she wasn’t looking. It’s funny how flavors stick with you. When I tried recreating her soup in a crockpot, I honestly wished I’d discovered this easier method sooner! The slow cooker does all the heavy lifting—no babysitting, no frantic stirring—just set it and forget it. My family couldn’t stop sneaking ladlefuls off the counter (and I can’t really blame them). Even my picky eater gave it two thumbs up.

This split pea ham soup crockpot recipe is dangerously easy, full of pure, nostalgic comfort, and perfect for those times you want dinner to cook itself while you tackle life’s chaos. Whether it’s for potlucks, a sweet treat for your kids after soccer practice, or just to brighten up your Pinterest soup board, you’re going to want to bookmark this one. I’ve tested it more times than I can count (in the name of research, of course), and now it’s a staple for our family gatherings and gifting. It feels like a warm hug every single time—trust me, this is one recipe you’ll come back to again and again.

Why You’ll Love This Split Pea Ham Soup Crockpot Recipe

• Quick & Easy: Toss everything in the crockpot, and it cooks low and slow while you get on with your day. No stirring, no fuss—just pure comfort ready when you are.
• Simple Ingredients: You won’t need anything fancy. Most of what goes in is probably already sitting in your pantry or fridge. Split peas, leftover ham, carrots, celery—nothing wild.
• Perfect for Chilly Nights and Busy Schedules: This soup is ideal for cold evenings, meal prepping, or feeding a crowd with minimal effort. You’ll be amazed at how hands-off it is.
• Crowd-Pleaser: Kids, adults, and even those who claim not to like peas rave about this one. It’s thick, creamy (without cream!), and absolutely loaded with flavor.
• Unbelievably Delicious: The combo of smoky ham, earthy split peas, and tender veggies makes every bite rich and deeply satisfying. It’s comfort food at its finest.

Here’s what sets my split pea ham soup crockpot recipe apart: I use a generous ham bone for extra depth—trust me, it infuses the soup with flavor you just can’t get from diced ham alone. I also add a splash of apple cider vinegar at the end (a trick I picked up working in a busy restaurant kitchen) to brighten everything up. The peas cook down into a velvety texture—no blending required! Honestly, this is the kind of soup that makes you close your eyes and sigh after the first spoonful.

It’s not just good, it’s soul-soothing. Healthier than the canned stuff, faster than traditional stovetop versions, and with all the nostalgia you crave. If you want to impress guests without breaking a sweat, or just need a comforting meal that transforms a regular Tuesday into something memorable, this split pea ham soup crockpot recipe is your new best friend.

What Ingredients You Will Need

This split pea ham soup crockpot recipe keeps things simple, relying on wholesome ingredients you know and love. I love that it’s mostly pantry staples, and you can easily tweak it based on what’s in season or what you have on hand.

• Split Peas (dry, 1 lb / 450g): The star of the show. Green split peas break down into a creamy, thick base. Look for uncracked, bright green peas for the best texture.
• Ham Bone (or 2 cups / 300g diced cooked ham): Adds smoky flavor and protein. If you have leftover holiday ham, use it! I swear by using a meaty ham hock for incredible depth.
• Carrots (3 medium, peeled and diced / 1 cup / 120g): Sweetness and color. They soften perfectly in the slow cooker and add a subtle sweetness.
• Celery (2 stalks, diced / ¾ cup / 80g): Adds freshness and classic soup flavor. If you love a little crunch, dice one stalk extra to add at the end before serving.
• Yellow Onion (1 large, chopped / 1½ cups / 180g): Brings a savory, aromatic base. I use sweet onions sometimes for an extra layer of flavor.
• Garlic (3 cloves, minced): Because everything is better with garlic—adds depth and warmth.
• Bay Leaf (1): Subtle herbal note that rounds out the flavors. Remove before serving!
• Thyme (1 tsp dried or 1 Tbsp fresh): Earthy, woodsy notes. Fresh thyme gives a brighter flavor, but dried works just fine.
• Salt (1 tsp, or to taste): Start light, since ham can be salty. Adjust after cooking.
• Black Pepper (½ tsp, freshly cracked): For a bit of zing.
• Apple Cider Vinegar (1 Tbsp): At the end, this lifts all the flavors. I picked up this trick from a chef friend—it’s optional, but highly recommended!
• Water or Low-Sodium Chicken Broth (6 cups / 1.4L): Broth makes it richer, but water works in a pinch. For a vegetarian twist, use veggie broth and skip the ham.

Optional add-ins and substitutions:

• Smoked Paprika (½ tsp): For extra smoky depth.
• Potatoes (1 cup diced): Mix in for a heartier soup.
• Parsnip (1 small, diced): Adds sweetness if you have it lying around.
• Gluten-Free Option: This soup is naturally gluten-free! Double-check your broth if you’re strict about cross-contamination.
• Vegetarian Version: Use smoked tofu instead of ham and veggie broth.
• Low-Sodium: Use unsalted broth and ham.

I usually stick with whatever’s lingering in the crisper drawer. Don’t stress if you’re missing a veggie—this split pea ham soup crockpot recipe is super forgiving. For brands, I love Bob’s Red Mill split peas for their consistency, and Pacific Foods broth for a clean, rich flavor.

Equipment Needed

• Crockpot (6-quart / 5.7L or larger): The hero here. Smaller crockpots work, but you may need to halve the recipe.
• Cutting Board and Sharp Knife: For dicing veggies and ham. I swear by my old wooden board—just feels right.
• Measuring Cups and Spoons: Accuracy matters, especially for seasonings.
• Wooden Spoon or Ladle: For stirring and serving. Silicone ladles are nice for easy cleanup.
• Fine Mesh Sieve or Slotted Spoon: Optional, for skimming off any foam during cooking (honestly, I rarely bother unless I’m feeling fancy).
• Storage Containers: For leftovers. Glass containers keep flavors fresh and make reheating a breeze.

If you don’t have a crockpot, a heavy Dutch oven on low heat works—just stir occasionally. If you want budget-friendly options, basic slow cookers from brands like Hamilton Beach or Crock-Pot do the trick. A good knife makes veggie prep faster (I’ve learned this lesson the hard way with dull blades!). For specialty equipment like a soup ladle, just pick one that feels sturdy in your hand—nothing fancy required. Keep your crockpot clean by soaking the insert after cooking, especially if you use smoked ham.

Preparation Method

1. Prep the veggies and ham:
   
   Dice the carrots (1 cup / 120g), celery (¾ cup / 80g), onion (1½ cups / 180g), and ham (2 cups / 300g if not using a bone). Mince the garlic. This takes about 10 minutes—put on some music and enjoy the rhythm!
2. Layer the ingredients in the crockpot:
   
   Add split peas (1 lb / 450g) to the bottom. Layer carrots, celery, onion, garlic, thyme, and bay leaf. Place the ham bone or diced ham on top. Pour in water or broth (6 cups / 1.4L).
3. Season:
   
   Sprinkle salt (1 tsp), black pepper (½ tsp), and smoked paprika if using. If you’re nervous about saltiness, hold back on the salt until the end—ham can be sneaky salty.
4. Set the crockpot:
   
   Cover and cook on low for 8 hours, or high for 4-5 hours. I usually set it before work—coming home to the aroma is unbeatable!
5. Check texture and skim foam:
   
   About halfway through, check if any foam has formed on top. Skim if you want (optional). Peas should be soft and breaking down.
6. Remove ham bone and bay leaf:
   
   Take out the ham bone and bay leaf when peas are fully cooked. If using a bone, shred any meat and add it back to the soup.
7. Adjust seasoning and texture:
   
   Stir well. Add apple cider vinegar (1 Tbsp) for brightness. If the soup is too thick, add a splash of broth or water. Too thin? Let it cook uncovered for 15-20 minutes.
8. Serve:
   
   Ladle into bowls and garnish with fresh herbs or extra black pepper. I love a sprinkle of parsley or a dash of hot sauce!

Personal tips: For extra flavor, sauté onions and garlic in a skillet before adding. If you want the soup ultra-smooth, give it a quick blitz with an immersion blender (but I like mine rustic). If peas aren’t soft after cooking, let it go another hour—sometimes split peas are stubborn. And don’t forget: leftover soup thickens overnight, so add a little broth when reheating.

How Long Does Split Pea Ham Soup Take in the Crockpot?

On low, plan for 8 hours. On high, it’s ready in about 4-5 hours. The longer it cooks, the creamier the peas get!

Cooking Tips & Techniques

Here’s what I’ve learned making this split pea ham soup crockpot recipe over and over (sometimes the hard way):

• Don’t Overcrowd the Crockpot: Leave room for the soup to bubble and peas to expand. If you’re scaling up, use a larger slow cooker or split the batch between two pots.
• Layer Ingredients Wisely: Put split peas at the bottom—they need the most time near the heat. Ham on top helps flavor trickle down.
• Watch the Salt: Ham and broth can be sneaky salty. Taste before adding more salt.
• Timing is Everything: If you’re short on time, high setting works, but the low setting brings out deeper flavors. I always use low when I can.
• Texture Control: Peas should be soft and creamy—if they’re gritty, give it more time. If soup is too thick, add a splash of broth; too thin, cook uncovered for 20 minutes.
• Blending Options: For ultra-creamy soup, use an immersion blender. But honestly, rustic is best—it’s how my grandma made it.
• Multitasking: Chop veggies the night before for a quick morning assembly. Or use pre-chopped mirepoix to save time.
• Flavor Boosts: Sauté onions and garlic before adding, toss in a splash of apple cider vinegar at the end, or stir in a pinch of smoked paprika for depth.
• Common Mistakes: Forgetting to remove bay leaf (it’s bitter!), skipping the ham bone (it’s where the magic happens), or letting soup scorch by overfilling.
• Consistency: Stir halfway through if possible, but don’t stress if you’re out and about—it’ll be fine!

I’ve burned a batch or two by not checking liquid levels, and trust me, it’s a bummer. Keep an eye if your crockpot runs hot. And always let the soup rest for a few minutes before serving—the flavors settle in beautifully.

Variations & Adaptations

This split pea ham soup crockpot recipe is endlessly flexible. Here are some of my favorite tweaks:

• Vegetarian/Vegan Split Pea Soup: Skip the ham, use smoked tofu or tempeh, and swap chicken broth for vegetable broth. Add a teaspoon of liquid smoke for that classic flavor.
• Spicy Variation: Add a pinch of red pepper flakes or diced jalapeño. I sometimes stir in a dash of hot sauce for extra warmth—my husband loves it that way.
• Seasonal Twist: In the fall, add diced sweet potatoes or parsnips. In spring, toss in fresh peas near the end for extra color.
• Low-Carb Version: Omit carrots and potatoes. Use extra celery and add chopped spinach at the end for nutrition.
• Gluten-Free Option: This recipe is naturally gluten-free. Just double-check your broth labels!
• Allergy Adaptations: For onion or garlic sensitivities, swap for leeks or fennel bulb.

Personally, I love adding a handful of chopped parsley and lemon zest before serving for a fresh finish. If you want a smoky kick without ham, smoked paprika is your best friend. For busy weeknights, I’ve thrown in frozen veggies with great results—this soup is as forgiving as it gets.

Serving & Storage Suggestions

Here’s how I like to serve and stash leftovers:

• Serving Temperature: Hot is best! Ladle into bowls straight from the crockpot. If you’re feeling fancy, top with croutons or crispy bacon bits.
• Presentation: A sprinkle of fresh herbs (parsley or thyme) and a swirl of olive oil makes it Pinterest-worthy. Serve with crusty bread or garlic toast for dunking.
• Pairings: Goes perfectly with a sharp cheddar sandwich, green salad, or your favorite pickles. For drinks, try an apple cider or light white wine.
• Storage: Cool leftovers quickly and store in airtight containers in the fridge for up to 4 days. Soup thickens overnight—add a splash of broth before reheating.
• Freezing: Freezes beautifully! Portion into freezer bags or containers. Thaw overnight in the fridge and reheat gently on the stove or microwave.
• Reheating: Stir well and add liquid as needed. Microwave in short bursts or warm on the stove over low heat. Stir occasionally to prevent sticking.
• Flavor Development: Honestly, this soup is even better the next day—the flavors deepen and meld.

If you’re gifting, pour into Mason jars, tie with twine, and add a tag. Perfect for sharing with friends or neighbors!

Nutritional Information & Benefits

This split pea ham soup crockpot recipe is as good for you as it tastes. Here’s a rough breakdown per serving (about 1½ cups):

• Calories: 320
• Protein: 22g
• Fiber: 15g
• Fat: 6g
• Carbs: 45g
• Sodium: Depends on ham/broth, usually 950mg

Split peas are loaded with plant-based protein and fiber, which keep you full and support digestion. Ham adds protein and that classic smoky flavor. If you go light on salt and use low-sodium broth, it’s heart-friendly. Naturally gluten-free, and easy to adapt for dairy or soy allergies. From a wellness perspective, this soup is my go-to for immune support—lots of veggies, legumes, and minimal processed ingredients.

Conclusion

If you’re searching for a dinner that’s both ridiculously easy and warm-you-to-your-toes comforting, this split pea ham soup crockpot recipe is your answer. The flavors are rich, the texture is creamy, and the whole house smells like home. Customize to suit your pantry, toss in extra veggies, or adjust the seasonings—this recipe is all about making it your own.

I make this soup on repeat because it truly brings people together. Whether you’re feeding a crowd, meal-prepping for the week, or just want a bowl of something cozy, I hope you’ll love it as much as my family does. Don’t forget to leave a comment with your tweaks, share with fellow soup lovers, or tag your Pinterest creations! Honestly, this is one recipe worth coming home for—so grab your crockpot and let comfort simmer.

Frequently Asked Questions

Can I make split pea ham soup without a ham bone?

Absolutely! Just use diced cooked ham instead of the bone. You’ll still get great flavor. If you want extra smokiness, add a pinch of smoked paprika.

Do I need to soak split peas before cooking?

No soaking needed for this crockpot recipe. Split peas cook down perfectly in the slow cooker.

How do I thicken split pea soup if it’s too thin?

Let it cook uncovered for 15-20 minutes. The soup will thicken as peas break down. For extra thickness, mash some peas with a spoon.

Can I freeze split pea ham soup?

Yes! It freezes very well. Portion into containers and freeze for up to 3 months. Thaw in the fridge and reheat gently.

How do I make this soup vegetarian?

Skip the ham and use vegetable broth. Add smoked tofu or a splash of liquid smoke for that classic flavor.

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