Crockpot Split Pea Soup

bowl of split pea soup

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Make vegetarian split pea soup or add ham - either way this a classic and comforting recipe for Crock Pot Split Pea Soup. Instructions for Instant Pot pea soup are also included. 


Units Scale


  • 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
  • 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
  • 1/2 teaspoon salt, plus more to taste
  • 1 bay leaf
  • 4 cups low-sodium vegetable or chicken broth
  • 4 cups water
  • 1 pound dried green or yellow split peas, rinsed

Optional (choose one)

  • 1 ham hock
  • Leftover meaty ham bone from a bone-in smoked ham
  • 2 cups diced ham
  • 1 tsp liquid smoke (for vegetarian soup)


  1. Combine all ingredients in your slow cooker. Mix well. 
  2. Cook on LOW 8 to 10 hours or HIGH 5 to 6 hours. 
  3. Add more water or broth to adjust the texture of the cooked soup, thinning it out if desired
  4. Season with salt and black pepper. 


Instant Pot Split Pea Soup Instructions

  1. Add a drizzle of oil to the Instant Pot. Press the saute button and add the onion, carrot and celery. Saute until the onion is soft and lightly browned, 5 to 7 minutes. 
  2. Add garlic, parsley, thyme, paprika, salt and bay leaf. Mix well. 
  3. Add 3 cups broth
  4. Add 3 cups water 
  5. Add split peas and mix well. If using a ham hock, ham bone, or cubed ham add it now. 
  6. Secure the lid. Press the cancel button to stop the saute function, then press the Manual button and program the Instant Pot to cook on high pressure for 15 minutes. When the cooking time is done, let the pressure release naturally or at least for 15 minutes. 
  7. Mix the soup well and add more salt if necessary. 
  8. Using a total of 6 cups of liquid makes a fairly thick Instant Pot pea soup. If you like a thinner consistency, add a total of 7 or 8 cups liquid.  

Total Instant Pot Cooking Time: 15 minutes to reach pressure + 15 minutes to cook + 15 minutes or so for a natural release

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. 

This 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  need to add more liquid, as the soup gets very thick once it cools. You can reheat split pea soup over low heat on the stove, or in the microwave. 

You can also freeze split pea soup, for up to 6 months. Defrost in the refrigerator overnight. Add more water or broth as necessary to adjust the consistency.