Slow Cooker Split Pea Soup
Split pea soup asks very little of the cook. Dried green split peas go in straight from the bag, with no soaking, along with a smoked ham hock, carrots, celery and onion. By the end of the day the peas have collapsed into a thick, smoky soup. Shred the meat from the hock and stir it back in, then whisk or blend the soup to the texture you like.
By Maya Ellison
Published
- Prep Time
- 15 mins
- Cook Time
- 8 hrs
- Total Time
- 8 hrs 15 mins
- Servings
- 6 servings
How do you make Slow Cooker Split Pea Soup?
Rinse 450 g (1 lb) dried green split peas; they do not need soaking. Add them to a slow cooker with a smoked ham hock, onion, carrots, celery, garlic, bay leaves, thyme and 1.75 litres of low-sodium stock or water. Cook on LOW for 8 hours or HIGH for 4-5 hours, until the peas fall apart. Shred the ham back in and season to taste.
- Total time
- 8 hrs 15 mins
- Calories
- 405 per serving
- Protein
- 28 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
To serve
Equipment
Slow cooker (5-6 litre) · Fine-mesh sieve · Whisk or immersion blender
Quick Directions
Rinse the split peas
Put the split peas in a sieve and rinse them under cold running water.
Load the slow cooker
Add the split peas, onion, carrots, celery, garlic, bay leaves, thyme and pepper to the slow cooker.
Slow cook
Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the peas have broken down and the meat on the hock is very tender.
Shred the ham
Lift out the ham hock and remove the bay leaves.
Finish the texture
Whisk the soup hard for a minute to break up the peas for a rustic texture, or blend some or all of it with an immersion blender for a smoother soup.
Season and serve
Taste, then add salt only if it needs it, since the amount depends on the ham.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker split pea soup.
Rinse the split peas
Put the split peas in a sieve and rinse them under cold running water. Pick out any small stones or shrivelled peas. Split peas do not need soaking.
Load the slow cooker
Add the split peas, onion, carrots, celery, garlic, bay leaves, thyme and pepper to the slow cooker. Nestle the ham hock in the middle, pour in the stock and stir. Push the hock down so most of it sits under the liquid. If you are using diced ham, stir it in now. Hold off on the salt, because the ham releases salt as it cooks.
Slow cook
Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the peas have broken down and the meat on the hock is very tender. The peas settle and thicken on the bottom, so give the soup a stir once during the last hour if you can.
Shred the ham
Lift out the ham hock and remove the bay leaves. When the hock is cool enough to handle, pull the meat from the bone, discard the skin, bone and fat, and shred or chop the meat.
Finish the texture
Whisk the soup hard for a minute to break up the peas for a rustic texture, or blend some or all of it with an immersion blender for a smoother soup. Stir the ham back in. If the soup is thicker than you like, add hot water or stock a little at a time.
Season and serve
Taste, then add salt only if it needs it, since the amount depends on the ham. Ladle into bowls, top with black pepper, parsley and a drizzle of olive oil, and serve with crusty bread.
Recipe Tips
- Dried split peas need no soaking. Rinse them to wash off dust and check for small stones.
- The soup keeps thickening as it cools and sets almost solid in the fridge. Thin it with water or stock when you serve or reheat it.
- Use split peas well within their best-before date. Very old peas can stay firm however long they cook.
- Season at the end. A smoked ham hock can be very salty, so taste the finished soup before adding any salt.
- If you avoid gluten, check the labels on the stock and on diced ham, since some processed hams and stocks contain wheat.
Variations
- Vegetarian: leave out the ham, use vegetable stock and add 2 tsp smoked paprika and 2 tbsp olive oil with the vegetables for a smoky, rich flavour. Season with more salt at the end, since there is no ham to add it.
- Use a meaty leftover ham bone instead of the hock.
- Add 1 peeled, diced potato with the vegetables for an even thicker soup.
- Yellow split peas work the same way and make a milder, golden soup.
Nutrition (per serving)
| Calories | 405 |
|---|---|
| Protein | 28 g |
| Carbs | 53 g |
| Fat | 9 g |
| Saturated fat | 3 g |
| Fibre | 21 g |
| Sugar | 9 g |
| Sodium | 980 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours of cooking in airtight containers for up to 4 days. The soup sets thick as it chills.
- Freezer
- Freeze in portions for up to 3 months, leaving room at the top of each container. Thaw overnight in the fridge.
- Reheat
- Reheat in a saucepan over medium-low heat, stirring often and adding water or stock to loosen it, until it reaches 74°C (165°F). It catches on the bottom of the pan easily, so keep the heat gentle.
Slow Cooker Split Pea Soup FAQs
Do you need to soak split peas before slow cooking?
No. Split peas are small and already split, so they soften without soaking during a long slow cook. Rinse them and pick out any small stones before they go into the slow cooker.
Why is my split pea soup so thick?
Split peas release starch as they cook, and the soup keeps thickening as it cools. Stir in hot water or stock a little at a time until it is as thick as you like, both when you serve it and when you reheat leftovers.
Why are my split peas still hard?
Old split peas can take much longer to soften, and some never fully break down. Keep cooking on HIGH and check every 30 minutes. Next time, use peas well within their best-before date. Very hard water can also slow the softening.
Can I make split pea soup without ham?
Yes. Use vegetable stock instead of chicken stock and add 2 tsp smoked paprika for smokiness, plus 2 tbsp olive oil for richness. Season with more salt at the end, since there is no ham to add it.
What can I use instead of a ham hock?
A meaty leftover ham bone, 300 g (2 cups) diced cooked ham or a smoked turkey leg all work. Add diced ham at the start, and stir in a little smoked paprika if you want more smoky flavour.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
