Slow Cooker Split Pea Soup With Ham
A budget-friendly soup, this Slow Cooker Split Pea Soup With Ham is a dump-and-go recipe perfect for busy nights. Made with simple ingredients but a heartwarming flavor, it's a great way to get dinner on the table without much effort.
📌 Soup Summary
- 😋 Flavor Profile: Hearty and savory with smoky ham, earthy split peas, subtle sweetness from sweet potatoes, and aromatic notes of thyme and garlic.
- 🕒 Total Time: About 8 hours on LOW or 5 hours on HIGH
- 🥄 Texture: Thick and creamy with tender split peas and soft, chunky vegetables throughout.
- 👩🍳 Best For: Cozy family dinners, meal prep for the week, or a comforting cold-weather meal.
- 💡 Pro Tip: For an extra creamy consistency, blend a cup or two of the soup and stir it back in before serving.
Summarize & Save This Content On
This crockpot split pea soup is a classic after any holiday and one of my favorite ways to use up leftover ham, along with this cheesy ham and potato soup, of course.
Made with leftover ham and easy pantry staples, it's a recipe that requires almost no prep but comes out hearty, creamy, and comforting, just like this easy chicken pot pie soup. It's a soup that not only works for busy nights but also for freezer prep as well!
Why This Recipe Works
- Perfect texture: This crockpot pea and ham soup is neither too thick nor too broth-based. Instead, it has a rich texture thanks to adding the sweet potatoes at the end of the cooking time, which prevents them from breaking down too much.
- Versatile: You can adjust the texture and heartiness of the soup with a few simple tweaks, tailoring it to your personal preferences.
- Budget-friendly: This old-fashioned split pea slow cooker soup is made with leftover ham and easy ingredients and seasonings you already have on hand, making it a great choice for cutting back on grocery costs.
Ingredients + Substitutions
- Split peas: Not only do these boost the protein in the crockpot split pea and ham soup, but they also help to thicken the texture.
- Ham: Cut your ham into small cubes so that it distributes evenly into the soup for maximum hearty flavor.
- Broth: Both instant pot chicken broth and vegetable broth work for the recipe. I would use low-sodium broth if opting for store-bought, as the ham is already very flavorful.
- Sweet potato: Dice your sweet potato into small chunks. Though you can use regular potatoes, sweet potatoes offer a better balance to the recipe.
- Thyme: Dried thyme makes it easier, but if using fresh thyme, you'll want about 2 sprigs.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Dietary Modifications & Variations
- Spicy: If you like a bit of heat, add a chopped chipotle in adobo sauce to the mixture or a few dashes of your favorite hot sauce.
- Vegetarian: Skip the ham entirely and use homemade vegetable broth as the base. Still delicious and filling.
- Ultra-creamy: For a creamier finish, stir in a splash of coconut milk or cream near the end of cooking. This adds a delicious richness. You can also blend some of the split peas making the texture even creamier.
How to Make Split Pea Soup in the Crock Pot
The best part about this leftover ham recipe is that there's very little to prep. Dicing your vegetables and ham can all be done the night before if you need to save some time in the kitchen.
Step 1: Start the Base. Add everything except the sweet potatoes to the slow cooker.
Step 2: Let it Cook. Give the soup a good stir and let it cook on low for 7-8 hours. Add the sweet potatoes in the last hour of cooking.
Step 3: Remove the bay leaves, then season the ham soup with salt and pepper.
Step 4: Serve. Serve the soup in a large bowl and enjoy. It's great with these pumpkin cornbread muffins!
Lyn's Top Tips
- Taste Test: Before serving the slow cooker split pea ham and soup, give it a taste and then season it with salt and pepper as per your preference.
- Rinse and Pick Through Peas: Make sure to rinse and drain your dried green split peas before you need them. Split peas do not need to be soaked before cooking.
- Cooking: This slow cooker soup recipe can be cooked at low heat for 7-8 hours or high heat for 4-5 hours.
- Thinning: For a thinner consistency, stir in another ½ cup of broth along with the sweet potatoes.
- Storing: Let the soup cool before storing it in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat the soup on the stove over low heat or in the slow cooker. You'll want to add a splash more of broth as the texture thickens up a bit when stored.
Soup-er Toppings & Serving Suggestions
- Of course, this pea and ham soup is delicious, topped with cornbread croutons.
- You could also serve it with a crisp Caesar salad and a crusty dinner roll or cheese biscuits on the side.
- For a heartier meal enjoy your bowl of soup with a half of a chicken club sandwich.
Recipe FAQs
Yes, you can freeze this soup for up to 3 months. Let the soup cool fully before storing it in a freezer-safe bag. When you need it, let it thaw in the fridge overnight and reheat it over low to medium heat on the stove until warmed through. You may need to add a splash of broth to loosen it up.
Yes, you can use a ham bone or even a ham hock instead of leftover ham when making this recipe. These both bring a lot of flavor. Just make sure the ham bone fits in the slow cooker and that the lid closes properly. After cooking, remove and trim off any meat and stir it back into the soup.
If you prefer a thicker soup, you can add another half a sweet potato towards the end of its cooking. You can also blend or puree part of the soup once the potatoes are tender for a thicker, creamier texture.
Slow Cooker Split Pea Soup With Ham
Ingredients
- 1 lb dried green split peas about 2 ¼ cups, rinsed and picked over
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 3 cloves garlic minced
- 2 cups diced cooked ham
- 8 cups chicken broth or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1 large sweet potato peeled and diced (about 2 cups)
- Salt and black pepper to taste
- Fresh parsley garnish
Instructions
- Add split peas, carrots, celery, onion, garlic, ham, broth, bay leaves, and thyme to the slow cooker. Stir to combine.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until peas are tender and the soup thickens. Stir occasionally if you're around, but it's not essential. Add the sweet potatoes in the last hour of cooking (or half hour on high).
- Remove bay leaves, taste, and season with salt and black pepper.
- Ladle into bowls, garnish as desired, and serve warm.
Recipe Tips
- Texture: You know the soup is done when the peas are tender and the soup is slightly thick.
- Stirring: If possible, stir your soup throughout the cooking process. It's not necessary, but it does help it cook evenly.
- Sweet potatoes: If cooking the soup on low, add the sweet potatoes about an hour before you want to enjoy the soup. If cooking it on a high heat, add them only 30 minutes before.
- Cook Time: 7-8 hours on LOW or 4-5 hours on HIGH
