Slow Cooker Split Pea Soup

Our favorite way to make split pea soup is in the slow cooker. Cooking it this way makes sure all of these flavors develop really well. Plus, we love that it’s a hands-off cooking process once everything is in the slow cooker.

If you want to cook it on high (4+ hours), you’ll want to pre-soak the split peas to ensure they cook more evenly and become perfectly tender. Otherwise, cook it on low (8+ hours) and skip this step.

Once the soup is done cooking, you can cook it uncovered for an additional 1 hour or blend part of it (both of these things will thicken the soup). Up to you!

💛 Why you’ll love this recipe

• Really easy to make. Just combine the ingredients and let the slow cooker do the work.
• Packed with nutrients like fiber, protein, and vitamins from the peas and veggies.
• Can easily be made vegetarian-friendly.
• Great for meal prep and freezes well for future dinners.
• Easy to adjust the consistency and seasonings to your liking.

➡️ Ingredients

⏲ How to make slow cooker split pea soup

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Prepare Soup:
  
  High Instructions: The night before, soak the peas overnight in water. The next day, drain them, then rinse under cold water. Combine all of the soup ingredients excluding parsley in a 6-quart slow cooker. Cover and cook on high for 4-6 hours. If desired, to thicken more, after 4 hours of cooking on high, cook the soup with the lid off for an additional 1 hour.
  
  Low Instructions: Rinse peas and drain well. Combine all soup ingredients excluding parsley in a 6-quart slow cooker. Cover and cook on low for 8-10 hours.
  
  If you have extra time, you can continue to cook longer to further soften the ingredients and for the flavors to further develop. It really just comes down to how much time you have. Personally, I cook mine covered on high for 4 hours and then uncovered for about another 1 hour.

• Final Steps, Garnish, and Serve: Discard the bay leaf. Then, if you’d like a thicker consistency, carefully blend the soup using an immersion blender until the desired consistency is reached. Stir in the parsley, then carefully taste test and add salt and pepper based on your taste preferences.

👉 Ingredient substitution suggestions

• Split Peas: Lentils should work. They cook faster, so keep an eye on your soup’s texture. No need to soak them.
• Chicken Stock: Vegetable broth will work well here.
• Ham: Leftover turkey, smoked sausage, or even bacon are good options.
• Carrots: Parsnips or even rutabaga would work in a pinch.
• Dried Thyme: Sage or rosemary will work.
• Yellow Onion: Red, brown, or white onion would be fine.

✨ Variations

• For a vegetarian version, sub vegetable broth for chicken broth, ditch the meat and add a tablespoon or two of liquid smoke, along with your favorite vegan sausage to get a similar flavor and texture as the original recipe.
• Double down on the meat by adding diced smoked sausage or bacon in addition to the ham for an extra protein punch.
• Stir in some red pepper flakes or diced jalapeños if you love a bit of spice. It’s a nice way to heat things up on a chilly day.
• Throw in more vegetables like potatoes, turnips, or squash for a heartier soup.
• Experiment with different herbs, like rosemary, sage, or even a bit of dill, to find your favorite flavor profile.

〰️ How to serve

• Bread — For dipping and scooping, serve the soup with garlic bread rounds or nut-free bread.
• Salads — Pair with dill cucumber onion salad.
• Toppings — Garnish with croutons, a sprinkle of grated cheese, and/or a dollop of sour cream.
• Grains — Serve your soup beside or atop cooked grains like rice, quinoa, or barley.

💬 FAQs

📚 More soup recipes

• Crock Pot Taco Soup
• Italian Sausage Soup
• Chicken and Corn Soup
• Hungarian Mushroom Soup
• Chicken Tortellini Soup
• Wild Rice and Mushroom Soup