This crockpot split pea soup is my go-to when I want something cozy without spending all afternoon in the kitchen. It’s humble ingredients—green peas, carrots, a smoky ham hock or leftover ham—that come together into something rich and satisfying, almost like a warm hug in a bowl. The magic happens while I go about my day, and I come back to a thick, velvety soup that tastes like it simmered all afternoon.

What I love most is how this recipe turns simple, everyday staples into a meal that feels special. No fuss, no babysitting, just dump everything in the slow cooker and forget about it for a few hours. It’s perfect for busy weeknights, lazy weekends, or when you’re just craving that hearty, smoky aroma filling the house. Plus, it’s a great way to stretch a buck while still delivering comfort that sticks to your ribs.

Focusing on how this slow cooker recipe transforms humble ingredients into a creamy, deeply flavored comfort with minimal fuss, perfect for busy weeknights or lazy weekends.

The story behind this recipe

This recipe came together one chilly weekend when I was rummaging through my pantry and found a bag of split peas that had been lingering forever. I remembered my grandmother making a similar soup, slow-cooked with smoky ham and lots of vegetables, filling the house with a comforting aroma that made everything feel right. I wanted that warmth and nostalgia, but with a simple, fuss-free approach that fits into my busy life.
One rainy afternoon, I threw everything into the slow cooker, not expecting much, just craving that familiar, hearty smell. When I finally lifted the lid after a few hours, the soup was impossibly velvety, with a smoky depth that made me smile. It’s become a family favorite, especially on days when I need something nourishing and easy, with a hint of that old-fashioned, home-cooked feel.
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The story behind this recipe

Ingredient breakdown: key components

Green split peas: I love how these turn silky and thick when cooked. Make sure to rinse them well, or you’ll get that gritty mouthfeel. If you want a smoother texture, let them soak for a few hours first.
Ham hock: This adds a smoky, meaty richness that defines the soup. If you’re vegetarian, swap in smoked paprika and extra veggies for depth. Watch for the fat to render out—it’s what makes the broth luscious.
Carrots: I keep them chunky for a bit of bite, but you can dice them finer if you prefer a creamier soup. Their natural sweetness balances the smoky ham, especially if you let them caramelize a little at the start.
Onion & garlic: They form the flavor base—so don’t skimp. Sauté the onion first if you want a deeper, sweeter flavor, but if you’re in a rush, toss them in raw, the slow cooker will soften them nicely.
Vegetable broth: I use homemade when I have it—it’s richer and more layered. Store-bought works fine, but opt for low sodium so you can control the salt. The aroma of simmering broth is what makes this soup feel alive.
Seasonings: A bay leaf, black pepper, and a touch of thyme are my go-tos. If you like a little heat, toss in red pepper flakes. Taste and adjust at the end—sometimes that ham can be salty enough.
Optional add-ins: A splash of apple cider vinegar or a squeeze of lemon brightens the soup right before serving. It’s the little zing that keeps the flavors lively and fresh.

Spotlight on key ingredients

Ham hock: This adds a smoky, meaty richness that defines the soup. If you’re vegetarian, swap in smoked paprika and extra veggies for depth. Watch for the fat to render out—it’s what makes the broth luscious.:

Green split peas: I love how these turn silky and thick when cooked. Make sure to rinse them well, or you’ll get that gritty mouthfeel. If you want a smoother texture, let them soak for a few hours first.
ingredient
Split peas: These little green or yellow gems break down into a velvety texture that practically melts in your mouth. They’re the backbone of this soup, turning it into something hearty and satisfying.

Notes for ingredient swaps

Vegetarian broth: Use mushroom or seasoned water for rich umami—just watch for extra salt. A splash of soy sauce also adds depth.
Ham hock: Swap with smoked paprika and a teaspoon of liquid smoke if you want smoky flavor without meat. Keep in mind, it’ll be less meaty and a bit more vegetal.
Green split peas: Yellow split peas work well, too—just note they create a slightly softer, less vibrant soup. Rinse thoroughly to avoid grit.
Carrots: Sweet potatoes or parsnips can replace carrots for a sweeter, earthier flavor. Dicing them smaller helps them cook faster.
Onion: Shallots or leeks add a milder, sweeter note. Use them in the same amount, but sauté first if you want more caramelized flavor.
Vegetable broth: Homemade or store-bought low sodium broth keeps control over salt. For a richer taste, add a splash of tomato juice or a dash of miso.
Seasonings: Fresh thyme can be substituted with dried; reduce quantity slightly. A pinch of smoked paprika adds a smoky twist if you’re skipping ham.

Equipment & Tools

slow cooker: cooks the entire soup slowly, developing flavor without babysitting
large knife: chops vegetables and prepares ingredients
cutting board: provides a safe surface for chopping
wooden spoon: stirs the soup, prevents scratching the crock
measuring cups: ensures accurate liquid and ingredient measurements

Step-by-step guide to Crockpot Split Pea Soup

Gather your equipment: a slow cooker, a large knife, a cutting board, a wooden spoon, and measuring cups. The slow cooker is your main tool, so make sure it’s clean and ready.
Rinse 1 pound (about 2 cups) of split peas thoroughly under cold water until the water runs clear. This removes dirt and excess starch that can make the soup gluey.
Prepare vegetables: peel and chop 2 large carrots into bite-sized pieces, and dice 1 large onion finely. Mince 3 cloves of garlic. Keep everything within arm’s reach.
If using a ham hock, rinse it briefly and set aside. If vegetarian, prepare smoked paprika or liquid smoke for depth.
Add ingredients to the slow cooker: place the rinsed peas, carrots, onion, garlic, and ham hock (if using) into the pot. Pour in 6 cups of vegetable broth, enough to cover everything comfortably.
Season with 1 teaspoon thyme, 1 bay leaf, and a generous pinch of black pepper. Avoid adding salt now; wait until the end to taste, as ham hock can be salty.
Set the slow cooker to low and cook for 6-8 hours. During the first 2 hours, the peas will start to soften and turn a vibrant green. The aroma will be smoky and hearty.
Check after 6 hours: the peas should be breaking down, and the soup should look thick and velvety. If not quite there, continue cooking for another hour.
Once done, remove the ham hock, shred the meat, and stir it back into the soup. Discard the bay leaf and ham bone. If the soup is too thick, stir in a splash of hot broth.
Taste and adjust salt and pepper. For extra brightness, add a teaspoon of lemon juice or a splash of vinegar. Serve hot, with crusty bread if desired.
Let the soup rest for 10 minutes before serving. It thickens slightly as it cools and flavors meld beautifully. Ladle into bowls and enjoy that smoky, comforting aroma.

Once cooked, remove the ham hock, shred the meat, and stir it back into the soup. Discard the bay leaf. Let the soup rest for 10 minutes to allow flavors to meld. Serve hot, garnished with fresh herbs if desired.

How to Know It’s Done

Peas are fully broken down and soup is thick and velvety.
Aroma is rich, smoky, with hints of herbs and caramelized vegetables.
Soup’s temperature reaches at least 75°C (165°F) when serving.