Make it vegetarian or with ham, either way this a classic and comforting recipe for Crockpot Split Pea Soup. This dinner couldn't be easier when it's made in a slow cooker.
- 1 pound dried green split peas, rinsed
- 1 small yellow onion (or half of a larger onion) finely chopped
- 2 carrots, chopped into a small or medium dice (about 1 cup)
- 2 celery stalks, chopped into a small or medium dice (optional)
- 2 cloves garlic, finely chopped
- 4 sprigs fresh parsley
- 2 teaspoons fresh or dried thyme or 2 teaspoons Herbes de Provence
- 1 teaspoon smoked or regular paprika
- 1 bay leaf
- 4 cups low-sodium vegetable or chicken broth (see note section below)
- 4 cups water
Optional (choose one)
- 1 ham hock
- Leftover ham bone from a bone-in smoked ham
- 2 cups diced ham
- 1 tsp liquid smoke (for vegetarian soup)
- Combine all ingredients in your slow cooker. Mix well.
- Cook on LOW 8 to 10 hours or HIGH 5 to 6 hours.
- Add more water or broth to adjust the texture of the cooked soup, thinning it out if desired
- Season with salt and black pepper, if needed
- Serve with garnishes (see garnish section in blog post above)
Store bought broth has quite a bit of salt, so I prefer using low sodium broth for this soup especially if I’m adding ham of any kind. You can then adjust the salt level after the soup is cooked.
Pea soup can also be made using only water. Just add a generous amount of salt after the soup is cooked to up the flavor.
This soup keeps well in the refrigerator for 4 or 5 days. When reheating you’ll probably need to add more liquid, as it gets very thick over time. You can also freeze split pea soup.
- Category: soup
- Method: slow cooker
- Cuisine: American
Keywords: green split peas, pea soup, split pea soup, ham and pea soup, slow cooker split pea soup