If you already have Ham and Corn Chowder or Kale and White Bean Sausage Soup on your regular rotation, this slow cooker split pea soup belongs there too.
There is something deeply settling about a pot of Slow Cooker Split Pea Soup that has been going all day — the peas gradually break down into a thick, velvety base, the ham turns tender, and the carrots and celery practically dissolve into the broth. It is the kind of soup that fills the kitchen with the smell of dinner for hours before you actually sit down, and the texture lands somewhere between a hearty broth and a full-bodied stew.
It is also one of the most beginner-friendly slow cooker recipes in this collection. Spend a few minutes chopping the vegetables, combine everything in a 6-quart slow cooker, put the lid on, and come back to a full pot of soup. There are two ways to go: on low for 8–10 hours for a long, all-day simmer, or on high for 4–6 hours when you have an afternoon but not a full day. The notes below cover both methods, including when to soak the peas and how to dial in the consistency at the end.
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Reader Love
Loved it! I like it a tad thicker, so will probably omit the 1C water and just stick to the broth, Used chunks of ham cut off the bone. My ham bone wouldn’t fit the slow cooker by about 1/2″! Frustrating! Cut the veg in 1/4″ dice, and totally melted into the soup. Will keep this recipe forever. Thank you so much for sharing!!!
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💛 Why you’ll love this recipe
- Hands-off cooking. Combine all of the ingredients in a 6-quart slow cooker, put the lid on, and walk away. No stirring, no monitoring — it does the work for you, which makes it one of the most approachable soups you can make.
- Feeds 10. This recipe makes a big batch, which means it is built for meal prep, feeding the family over several nights, or stocking the freezer for later.
- Two cook time options. Set it on high for 4–6 hours (with an overnight soak the night before) when you need it ready in the afternoon, or go on low for 8–10 hours for a longer, all-day simmer — no soak required.
- You control the consistency. After cooking, blend part or all of the soup with an immersion blender for a thicker result, or cook uncovered for the last hour to let it reduce naturally. Both approaches work — use whichever fits your preference.
- Adaptable from the start. The base recipe is simple and takes well to substitutions: swap the broth, change the protein, or add extra vegetables without breaking anything.
- Stores and freezes well. The soup keeps in the refrigerator for up to 5 days and freezes in portioned containers for up to 3 months, making it one of those recipes that pays off all week.
➡️ Ingredients
⏲ How to make this recipe
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.
👉 Easy ingredient swaps
- Split peas → Lentils work as a substitute and do not need soaking. They cook faster than split peas, so start checking the texture earlier in the cook time.
- Chicken broth → Vegetable broth swaps in cleanly and keeps the soup just as hearty.
- Ham → Leftover turkey, smoked sausage, or bacon are all solid options. If using bacon, cook it first and drain most of the fat before adding it to the slow cooker.
- Carrots → Parsnips or rutabaga are good stand-ins if that is what you have on hand.
- Dried thyme → Sage or rosemary both work. Use the same amount of dried herb, or three times the amount if swapping in fresh.
- Yellow onion → Red, white, or brown onion all do the job without meaningfully changing the flavor.
✨ Variations
- For a vegetarian version, use vegetable broth in place of chicken broth and leave out the ham. To build back the savory depth the meat usually contributes, stir in a tablespoon or two of liquid smoke and your preferred vegan sausage before cooking.
- Add diced smoked sausage or bacon alongside the ham for an extra layer of savory, meaty flavor throughout the pot.
- Stir in red pepper flakes or diced jalapeños if you want heat in every bowl — a good move on a particularly cold day.
- Add chunks of potato, turnip, or squash before cooking for a heartier, even thicker soup — they hold up well through the long slow cooker cook.
- Swap thyme for rosemary, sage, or dill to shift the herb profile in a different direction and change how the finished bowl tastes.
〰️ How to serve
- Bread for dipping — try it alongside Honey Butter Skillet Cornbread or Cheesy Garlic Pull Apart Bread for scooping up the thick, rich broth.
- Top each bowl with the fresh parsley called for in the recipe, a sprinkle of grated cheese, a few croutons, or a spoonful of sour cream — any combination works.
- Pair with a simple side salad if you want something lighter alongside the soup.
- Serve over or alongside cooked rice, quinoa, or barley to stretch the pot further across the week.
💬 FAQs
Do I need to soak the split peas before cooking?
It depends on your cook method. If you are cooking on high, yes — soak the peas overnight in water, then drain and rinse them before adding everything to the slow cooker. Soaking gives the peas time to start absorbing water, which helps them become fully tender during the shorter 4–6 hour cook window. If you are cooking on low for 8–10 hours, you can skip the soak entirely — the longer cook time softens them on its own. And if you have extra time on the low setting, you can keep the soup going beyond 10 hours; the peas and vegetables will only soften further and the flavors will continue to develop.
How do I make the soup thicker?
Two options work well here. First, after the main cook time, remove the lid and let the soup cook uncovered for an additional hour — this allows some of the liquid to evaporate and naturally thickens the pot. Second, use an immersion blender: discard the bay leaf, then blend part or all of the soup until you reach the consistency you are after. Some cooks prefer it fully smooth; others like to leave it chunky. You can also reduce the amount of water you add from the start if you consistently prefer a denser result.
How should I store and reheat this soup?
Let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 5 days. To reheat, heat it in the microwave, stirring every minute or so until it is heated through, or heat it on the stovetop over medium heat, stirring occasionally. Split pea soup thickens considerably in the fridge, so stir in a splash of water or broth to loosen it as it heats. To freeze, portion the cooled soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, or heat gently from frozen in the microwave or on the stovetop.
Can I make this soup vegetarian?
Yes. Swap the chicken broth for vegetable broth and leave out the ham. To add the savory depth that the meat usually brings, stir in a tablespoon or two of liquid smoke and your preferred vegan sausage before cooking. The long slow cooker cook gives the flavors plenty of time to come together.
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Slow Cooker Split Pea Soup
Ingredients
- 20 ounces or 16 ounces dried split peas (See Note below)
- 4 cups chicken broth
- 1-1 ½ cup water (See Note below)
- 2 cups cubed ham, storebought or leftover or 1 meaty ham bone
- 3 carrots, peeled then diced
- 2 celery ribs, diced
- ½ large yellow onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon pepper
- ½ teaspoon dried thyme or 1 ½ teaspoons fresh thyme
Optional Garnish:
- 2 tablespoons chopped fresh parsley
Equipment
Instructions
Prepare Soup:
- High Instructions: The night before, soak the peas overnight in water. The next day, drain then rinse under cold water. Combine all 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 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 bay leaf. If you’d like a thicker consistency, carefully blend soup using an immersion blender until desired consistency is reached. Stir in parsley, then carefully taste test and add salt and pepper based on taste preferences.
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