Yellow Split Pea and Ham Soup in the Slow Cooker

Yellow split pea and ham soup is a hearty, gently savory soup made with dried peas, vegetables, broth, and cooked ham. The slow cooker gives the peas time to soften and thicken the broth with little hands-on work; recipes vary, but this version keeps the seasoning simple so the ham can shine.

Ingredients

1 pound (454 g) dried yellow split peas, picked over and rinsed
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, diced, about 1 cup (130 g)
2 celery ribs, diced, about 1 cup (100 g)
2 cloves garlic, minced, about 2 teaspoons (6 g)
1 smoked ham hock, about 1 pound (454 g), or 2 cups (300 g) diced cooked ham
6 cups (1.4 L) low-sodium chicken broth
2 cups (475 ml) water
1 bay leaf
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) black pepper, plus more to taste
½ teaspoon (3 g) fine salt, or less to start; adjust after cooking
1 tablespoon (15 ml) lemon juice, optional
Chopped parsley, for serving (optional)

Instructions

Pick through the split peas to remove any small stones or damaged peas, then rinse them in a fine-mesh strainer under cool water. Yellow split peas do not need soaking. Dice the onion, carrots, and celery, and mince the garlic.
Add the rinsed peas, onion, carrots, celery, garlic, broth, water, bay leaf, thyme, pepper, and salt to a 6-quart (5.7 L) slow cooker. Stir to combine. Nestle the ham hock into the mixture. If using diced cooked ham instead, stir it in now, or reserve some to add near the end for a firmer texture.
Cover and cook on low for 8 hours, until the peas have softened and are beginning to break down. Slow-cooker temperatures vary, so check that the soup is gently simmering and the peas are tender. Avoid lifting the lid repeatedly, as this releases heat and can delay cooking. If cooking on high is necessary, allow about 4–5 hours and check for tenderness; low heat generally gives a more even result.
Lift out the ham hock with tongs and set it on a plate until cool enough to handle. Remove and discard the bay leaf. Pull the meat from the bone, discard the bone, skin, and excess fat, and shred or chop the meat. Stir the ham back into the soup. For this soup made with an already cooked ham hock or cooked ham, no additional meat cooking step is needed; if using any uncooked pork instead, cook whole cuts to the USDA FSIS safe minimum internal temperature of 145°F (63°C) and rest for 3 minutes before shredding.
Check the texture. If it is thicker than you like, stir in hot water or broth ¼ cup (60 ml) at a time. If it is too thin, leave the lid off and cook on high for 15–30 minutes, stirring once or twice, or mash some of the peas against the side of the cooker. Taste and adjust salt and pepper. Stir in lemon juice if desired, then serve hot.

Tips

Season gradually. Ham hocks and some broths are salty. Starting with low-sodium broth and modest salt makes it easier to balance the soup after cooking.
Use the right cooker size. A 6-quart slow cooker leaves enough room for the ingredients and liquid. Avoid filling a slow cooker more than about two-thirds full for this recipe.
Do not confuse split peas with whole peas. Yellow split peas are hulled and split, so they soften without soaking. Whole dried peas take longer and may not become tender on this schedule.
Expect thickening as it cools. Split peas continue to absorb liquid after cooking. Stir in a little broth or water when reheating rather than adding too much liquid to the cooker at the start.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, rolls, or buttered toast for dipping. A simple green salad or sliced apples add freshness alongside its smoky, creamy texture. Finish individual portions with chopped parsley, freshly ground black pepper, or a small squeeze of lemon. If you like a little crunch, offer croutons or thinly sliced scallions at the table.

Variations

For a more pronounced smoky flavor, use a ham hock and stir in a little of its shredded meat; for a milder soup, use diced cooked ham instead. A ham bone can also replace the hock, provided it fits in the cooker. For a meat-free version, omit the ham and use vegetable broth, then add ½ teaspoon (about 1 g) smoked paprika; the result will be savory but will not taste exactly like ham soup. You can add 1 diced potato, about 1 cup (150 g), with the vegetables for a heartier bowl, or stir in a handful of chopped kale during the final 20–30 minutes.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking, divided into shallow, covered containers so it cools promptly. Keep it refrigerated for 3–4 days. For longer storage, freeze in airtight containers for up to 3 months; leave a little headspace because the soup expands as it freezes. Thaw overnight in the refrigerator when possible. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally and adding broth or water to loosen it. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Do not leave cooked soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do yellow split peas need to be soaked?
No. Sort and rinse them, then add them directly to the slow cooker. Soaking is not necessary for split peas and can make it harder to judge how much liquid the recipe needs.

Can I use green split peas instead?
Yes. Green split peas work in the same quantity and on a similar cooking schedule. They may have a slightly earthier flavor, and cooking time can vary with the age of the peas and the slow cooker.

Why are my split peas still firm?
Older peas, a slow cooker that runs cool, or acidic ingredients added early can slow softening. Keep cooking until tender, adding hot water if the soup gets too thick. Avoid adding lemon juice until the end.

Can I make this without a ham hock?
Yes. Use 2 cups (300 g) diced cooked ham, stirring it in at the beginning for a softer texture or near the end for firmer pieces. For a meat-free soup, leave out the ham and use vegetable broth, with smoked paprika for a little smoky character.

Can I blend the soup?
Yes. Remove the bay leaf and ham first, then use an immersion blender to partially or fully blend the peas and vegetables. Return the shredded ham to the pot afterward. Blend carefully; hot soup can splatter.

How can I make the soup less thick?
Stir in hot broth or water a little at a time until it reaches the consistency you prefer. Split pea soup naturally thickens as it stands, so it is normal to need extra liquid when reheating.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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