There’s something about that first crisp breeze slipping through the window that makes you yearn for something warm and slow-cooked. You know the feeling—when you wrap yourself in a well-worn blanket and everything just feels right. That’s exactly what this soup delivers, spoonful after spoonful: a whisper of home, the kind of comfort you can practically taste. It’s unassuming, honest, and full of the kind of hearty goodness that sticks to your ribs.
Imagine wandering out the door at dawn with just a handful of simple ingredients in your shopping bag, then strolling back eight hours later to the aroma of split peas and ham dancing in the air. You don’t have to babysit a simmering pot, you don’t have to hover. Toss. Set. Forget—until it’s showtime.
Why You’ll Love It
Here’s the thing: some comfort foods feel overly fussy or precious, but this soup is gloriously low-key. The peas mellow into a creamy base while still giving you little pops of texture—just enough to remind you you’re eating something handmade. Those chunks of ham? Pure salty bliss that makes you sigh with every mouthful. And let’s not forget the veggies, tender without collapsing into mush. It’s like a cozy sweater for your insides, but without the itch.
Timing and Servings
• Prep time: about 15 minutes—less if you’re chopping on a lunch break.
• Cook time: 8 hours on LOW (or 4–5 hours on HIGH, if you’re feeling impatient).
• Serves: roughly six generous bowls—perfect for a family dinner, meal prep, or sharing with friends.
Leftovers heat up beautifully, so think of it as two meals in one. You might even catch yourself looking forward to reheating day two.
Ingredients
• 1 pound dried split peas, rinsed until the water runs clear
• 1 meaty ham bone (or 2 cups diced ham, if you’re skipping bones)
• 1 large yellow onion, chopped
• 3 carrots, peeled and diced
• 3 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 6 cups chicken broth (or vegetable broth, if you prefer)
• Salt and freshly ground black pepper, to taste
Feel free to riff a bit—swap in smoked turkey, trade thyme for rosemary. Soup is forgiving that way.
Directions
- Rinse those split peas under cold water, fishing out any stray bits. You don’t want crunchy surprises later.
- Layer peas, ham bone (or diced ham), onion, carrots, celery, and garlic into your slow cooker pot. Give everything a gentle stir.
- Tuck the bay leaf in, sprinkle over thyme, then pour in the broth. A quick swirl with a long spoon gets it all cozy.
- Cover and cook on LOW for about 8 hours. If you’re short on time, switch to HIGH for 4–5 hours—just peek in to make sure the peas soften evenly.
- When the timer dings, fish out the ham bone and bay leaf. Shred any meat clinging to the bone, then toss it back. Discard the bay leaf.
- Season with salt and pepper to suit your taste. If you like a super-smooth texture, whiz a few cups with an immersion blender, then stir the rest in for little bites of veggie and ham.
Variations
• Creamy Boost: Stir in a splash of half-and-half or coconut milk at the end for a silky finish.
• Green Kick: Toss in a handful of fresh spinach or kale during the last 30 minutes. Sneaky nutrition, big payoff.
• Spud Upgrade: Add cubed potato or sweet potato right at the start for extra heft.
• Herb Swap: Fresh parsley, dill, or chives stirred in before serving brightens every spoonful.
• Meatless Version: Skip the ham, use veggie broth, and add a whisper of smoked paprika to replicate that smoky depth.
Storage & Reheating Tips
Leftovers keep in the fridge for up to 4 days—just transfer to airtight containers. Reheat gently over medium-low heat, stirring now and then. If it’s thickened too much, splash in a bit of broth or water. For the freezer, portion into zip-top bags, lay them flat, and freeze for up to 3 months. Thaw overnight for a quick midweek warm-up.
FAQs
Q: Can I use a ham hock instead of a ham bone?
A: Absolutely. A meaty ham hock adds a deep, smoky note that’s simply irresistible.
Q: My peas are still firm after the cook time—what gives?
A: Older split peas can take extra time. Just give them another hour on LOW and check every 20 minutes.
Q: Is skipping the bay leaf a deal-breaker?
A: The soup will still taste good, but that bay leaf lends a subtle earthy layer you’ll notice is missing.
Q: How do I keep this gluten-free?
A: Make sure your broth is certified gluten-free. Everything else here is naturally free of gluten.
Q: Can I double the batch?
A: Sure—just make sure your slow cooker is big enough, or split between two.
Conclusion
This slow cooker pea and ham soup feels like a warm hug from an old friend—steadfast, simple, and deeply satisfying. It transforms a handful of humble ingredients into something homey and soulful. Whether it’s the start of sweater season, a busy weekday, or a weekend gathering, this recipe has your back. So dust off that slow cooker (your Crock-Pot is calling), set it early, and let the low-and-slow magic do its thing. You owe yourself this cozy bowl of goodness. Enjoy!
Slow Cooker Pea & Ham Soup
Ingredients
- 1 pound dried split peas rinsed
- 1 meaty ham bone or 2 cups diced ham
- 1 large onion chopped
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups chicken broth or vegetable broth for vegetarian
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Rinse the split peas under cold water until the water runs clear.
- Combine in the Slow Cooker: Add the rinsed peas, ham bone or diced ham, chopped onion, carrots, celery, and minced garlic to the slow cooker. Season with bay leaf, dried thyme, and chicken broth. Stir to combine.
- Slow Cook: Cover and cook on LOW for 8 hours. This allows the split peas to break down and the flavors to meld.
- Finish the Soup: Remove the ham bone (if used) and shred any remaining meat, returning it to the soup. Discard the bone and bay leaf. Taste and season with salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve hot with your favorite sides.
