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Crockpot Split Pea Soup

A warming split pea soup made simple in the crockpot. Dried peas, ham, and fresh vegetables blend into a thick, satisfying meal perfect for cold days.

Ingredients

Scale
  • 20 ounces dried split peas (green or yellow).
  • 5 cups chicken broth.
  • 2 cups water.
  • 1 meaty ham bone or 2 cups leftover ham.
  • 3 ribs celery, diced.
  • 2 large carrots, diced.
  • 1 large onion, diced.
  • 2 cloves garlic, minced.
  • 1 bay leaf.
  • ½ teaspoon black pepper.
  • ½ teaspoon dried thyme leaves.
  • 1 tablespoon chopped fresh parsley.

Instructions

  1. Rinse peas and drain well.
  2. Add all ingredients except parsley to a 6qt slow cooker.
  3. Cover and cook on high for 4-5 hours or on low for 8 hours.
  4. Remove bay leaf, stir in parsley, and season with salt and pepper to taste.

Notes

For 4-hour cooking, soak peas overnight.
No soaking needed if cooking longer than 4 hours.
Keep ham bone in until soup is finished.
Peas naturally thicken the soup as they break down.
If using 16oz peas instead of 20oz, skip the extra 2 cups water.

  • Author: Chef Stella

Nutrition

  • Calories: 203
  • Fat: 5 g
  • Carbohydrates: 26 g
  • Protein: 15 g