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This Slow Cooker Split Pea Soup is a comforting, hearty meal built around simple ingredients and long, gentle cooking.
Dried green split peas simmer slowly alongside diced ham, potatoes, shredded carrots, garlic, chicken broth, bay leaf, and fresh parsley, creating a thick, satisfying soup full of savory flavor.
As the peas cook, they become tender and break down naturally, giving the soup its signature creamy, spoon-coating texture without requiring the entire pot to be blended.
The diced ham adds a savory, meaty element throughout the soup, while potatoes provide tender pieces and extra heartiness.
Shredded carrots soften into the broth as they cook, contributing subtle sweetness and allowing them to blend almost seamlessly into the finished soup.
Garlic, bay leaf, and fresh parsley round out the flavor with simple herbal and savory notes.
Because everything goes directly into the slow cooker, this recipe requires very little hands-on preparation.
After the ingredients are combined, the slow cooker takes care of the long cooking process, making this a practical choice for a cozy dinner.
The soup can be cooked on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, depending on your schedule.
Once the peas are tender and broken down, the soup can be adjusted with additional broth for a thinner consistency or partially blended for a thicker texture. Fresh parsley makes a simple finishing touch before serving.
Slow Cooker Split Pea Soup
Ingredients
Equipment
Method
- Combine the Main Ingredients: Add the rinsed and drained split peas, diced ham, peeled and diced potatoes, shredded carrots, and minced garlic to the bottom of a 6-quart or larger slow cooker.
- Add the Broth: Pour the chicken broth or stock, or vegetable broth or stock, into the slow cooker over the other ingredients.
- Season the Soup: Stir in the bay leaf and minced fresh parsley until the ingredients are evenly distributed.
- Cook on LOW: Cover the slow cooker and cook on LOW for 8 to 10 hours, until the split peas are tender and have broken down into the soup.
- Cook on HIGH: Alternatively, cook the covered soup on HIGH for 4 to 5 hours, until the split peas are tender and broken down.
- Check the Liquid: During cooking, occasionally check the broth level, particularly when making the recipe for the first time, as slow cookers can vary in heat and some may absorb liquid more quickly. If needed, add additional water or broth and stir.
- Season at the End: Once the soup is fully cooked, taste it before adding salt, since the ham and broth may already provide enough saltiness. Add salt and freshly ground black pepper as needed.
- Adjust the Consistency: For a thinner soup, stir in additional broth until the desired consistency is reached. For a thicker texture, use an immersion blender to partially puree some of the soup.
- Garnish and Serve: Ladle the finished soup into bowls and garnish with additional fresh parsley, if desired.
- Store Leftovers: Cover leftover soup and refrigerate for up to five days.
Notes
- Shredded carrots can be used as written for a softer texture because they practically melt into the soup during the long cooking time. For more noticeable carrot pieces, dice them instead.
- Check the liquid level occasionally, especially the first time you make the soup, because slow cookers can vary in how quickly they absorb or evaporate liquid.
- Wait until the soup has finished cooking before adding salt. The ham and broth may already provide enough salt, so tasting first helps you season it appropriately.
- Add extra broth after cooking if you prefer a thinner soup.
- For a thicker texture, partially puree the finished soup with an immersion blender.
- Garnish individual servings with additional fresh parsley for a fresh finish.
- Store covered leftovers in the refrigerator for up to five days.
Chef’s Secret
The most useful trick for this split pea soup is to hold off on the salt until the very end.
Ham and chicken broth can both contribute a noticeable amount of salt during the long slow-cooking process, and their intensity can vary depending on the products used.
Once the split peas have fully softened and broken down, taste the soup before seasoning.
This gives you a much better idea of how much additional salt is actually needed.
If the soup seems too thick after cooking, stir in extra broth gradually until it reaches your preferred consistency.
For an especially thick texture, partially puree some of the soup with an immersion blender while leaving enough whole ingredients behind for texture.
Serving Suggestions
Serve this hearty soup warm with additional minced fresh parsley scattered over each bowl.
A simple side of crusty bread would complement the thick, savory soup and provide something for soaking up the broth.
You can also serve it as the main course alongside a simple green salad or another fresh vegetable side.
For a more rustic presentation, spoon the soup into individual bowls and finish each portion with a little extra parsley just before serving.
Conclusion
This Slow Cooker Split Pea Soup turns dried split peas, ham, potatoes, carrots, garlic, and broth into a deeply comforting meal with very little hands-on work.
The peas naturally break down during slow cooking, creating a thick and hearty texture, while the ham and vegetables add satisfying flavor throughout.
With flexible cooking options, simple seasoning, and an easy way to adjust the final consistency, this soup is a practical choice for a cozy homemade dinner.
