Crockpot Split Pea Soup

Here is a recipe for Crockpot Split Pea Soup. It’s the ultimate set-it-and-forget-it meal, resulting in a creamy, hearty, and smoky soup with minimal effort. The long, slow cooking allows the flavors of the ham and vegetables to meld together perfectly.

Crockpot Split Pea Soup

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 6-8 hours (low) or 3-4 hours (high)

Ingredients

• 1 lb (about 2 cups) dried green split peas, rinsed and picked over for any debris

• 1 meaty ham bone or 1-1.5 lbs smoked ham hocks (or 2 cups diced cooked ham)

• 2 tablespoons olive oil or butter

• 1 large yellow onion, chopped

• 2-3 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 bay leaf

• ½ teaspoon dried thyme

• 6 cups chicken broth (or vegetable broth, or water)

• 1 Russet potato, peeled and diced (optional, adds natural creaminess)

• Salt and freshly ground black pepper, to taste (add salt at the end, as ham can be very salty)

Instructions

1. Sauté the Aromatics (Optional but Recommended): For the best flavor, heat the olive oil or butter in a skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step deepens the flavor of the soup, but you can skip it and add the veggies directly to the crockpot if you’re short on time.

2. Layer in the Crockpot:

   • Place the rinsed split peas in the bottom of your slow cooker.

   • Top with the sautéed vegetables (or raw veggies).

   • Add the ham bone or ham hocks (or diced ham).

   • Add the bay leaf, dried thyme, and the diced potato (if using).

   • Pour in the chicken broth. The liquid should cover everything by about an inch. Add a little water if needed.

3. Slow Cook:

   • Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The soup is done when the peas have broken down completely and the ham is falling off the bone.

4. Remove the Ham and Bay Leaf:

   • Carefully remove the ham bone or hocks from the crockpot. Also, discard the bay leaf.

   • If using a bone-in ham, let it cool slightly until you can handle it. Pick off any usable meat, shred or chop it, and discard the bone, fat, and skin.

5. Finish the Soup:

   • For a completely smooth, creamy texture, use an immersion blender right in the crockpot to blend the soup to your desired consistency. (Be careful not to blend the ham pieces if you want them chunky).

   • If you don’t have an immersion blender, you can mash some of the peas against the side of the pot with a spoon.

   • Stir the picked ham meat back into the soup.

6. Season and Serve:

   • Taste the soup and season with salt and pepper as needed. Remember that the ham is salty, so you may not need much, if any, additional salt.

   • Serve hot, often garnished with a sprinkle of fresh parsley or a drizzle of olive oil. It’s perfect with crusty bread or oyster crackers.

Why This Recipe Works:

• Effortless: The slow cooker does all the work, turning simple ingredients into a rich, complex soup.

• Deep Smoky Flavor: Using a ham bone or ham hocks infuses the entire soup with a deep, smoky flavor that you can’t get from diced ham alone.

• Creamy Without Cream: Split peas naturally break down during the long cooking time, creating a thick, creamy texture without any need for dairy.

Enjoy your comforting and healthy Crockpot Split Pea Soup