We love Split Pea Soup and it’s so easy to make in the Crockpot!
This healthy, heartwarming soup is great for dinner but it freezes and reheats well for meals all week long.
A Creamy Hearty Soup
- Kids young and old alike love the creamy, velvety texture of split pea soup, it’s the ultimate comfort food!
- If you have a leftover hambone, it can be added to the soup and it will flavor the broth.
- Any split peas will work but I do love to use Hurst’s HamPeas because it has an extra flavor packet which is great in this recipe.
- This hearty soup is a great meal alongside 30 Minute Dinner Rolls and a fresh salad.
- Crockpots are the ultimate set-it-and-forget-it way to make delicious recipes with little to no prep or clean-up!
Ingredients
SPLIT PEAS: Split green peas give this soup its signature color, texture, and flavor, plus they are high in fiber and protein. You can find them next to the dried beans in your grocery store.
Yellow split peas will work (AKA Canadian Pea Soup), as well as a combination of split peas and lentils. Be sure they are rinsed from small pieces of debris before using.
VEGETABLES: Onions, carrots, and celery are the traditional ingredients for split pea soup, but diced potatoes, sweet potatoes, even frozen veggies like green peas, spinach, cauliflower, or broccoli can be added to the soup. Purée cooked veggies for a thicker soup.
MEAT: Add a leftover hambone, ham hock, or cubes of ham, even smoked turkey can be added.
How to Make Crockpot Split Pea Soup
This Crockpot recipe is as easy as 1, 2, 3:
- Rinse & drain split peas.
- Place in a Crockpot along with the remaining ingredients.
- Cook on high or low (per the recipe below) until thickened and creamy.
Tips
- If cooking for 4 hours on high in the Crockpot, soak peas overnight in clean water. Drain & rinse before using.
- For a different cooking method, try making Instant Pot Split Pea Soup or this stovetop version.
- No need to soak the green peas if they are slow cooking for more than 4 hours!
- For best results, keep the bone or ham hock in until the soup is finished.
- Thin split pea soup by stirring in extra chicken broth, and to thicken it allow it to cook with the lid off for about 1 hour.
Leftovers
Leftover split pea soup tastes better the next day! Keep it in a covered container in the refrigerator and it will last for about 5 days. Freeze green pea split soup in individual quart-sized bags or in gallon-sized bags with the date labeled on the outside. Frozen split pea soup will last about 3 months in the freezer.
Warming Soup Recipes
- Italian Sausage Soup – spicy goodness
- Chicken Gnocchi Soup – comfort in a bowl
- Creamy Potato Bacon Soup – rich & satisfying
- Broccoli Cheddar Soup – vegetarian fave
- Creamy Tortellini Soup – velvety broth
Did you love this Crockpot Split Pea Soup? Be sure to leave a rating and a comment below!
Crockpot Split Pea Soup
Equipment
Ingredients
- 20 ounces dried split peas green or yellow, *see note
- 5 cups chicken broth
- 2 cups water *see note
- 1 meaty ham bone or 2 cups leftover ham
- 3 stalks celery diced
- 2 large carrots diced
- 1 large onion diced
- 2 cloves garlic minced
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon thyme leaves
- 1 tablespoon fresh parsley
Instructions
- Rinse peas and drain well.
- Combine all ingredients except parsley in a 6qt slow cooker.
- Cover and cook on high for 4-5 hours or on low 8 hours.
- Discard bay leaf. Stir in parsley and season with salt and pepper to taste.
Notes
- I use Hurst HamPeas Split Peas in this recipe which comes in a 20 oz package. If using a different brand, check the package size. If it contains only 16 oz (1 pound), do not add the additional 2 cups of water.
- Reduce the liquid slightly for a thicker soup.
- If cooking for 4 hours on high in the Crockpot, soak peas overnight in clean water. Drain & rinse before using.
- No need to soak the green peas if they are slow cooking for more than 4 hours!
- For best results, keep the bone or ham hock in until the soup is finished.
- The peas will break down and naturally thicken the soup.
- Thin split pea soup by stirring in extra chicken broth, and to thicken it allow it to cook with the lid off for about 1 hour.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, Main Course, Slow Cooker, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I thicken the pea soup w/ aprox. 1 cup of leftover mashed potatoes or a cup of garlic instant mashed potatoes. Add to soup 1/2 hr. before serving. Thank you.
I made the Mississippi pot roast IT WAS AWESOME
As always….your recipes are the absolute best! This is my 3rd round of making the split pea soup and the last 2 times I added a smidgen of baking soda to the ingredients to aid in the avoidance of flatulence. Works like a charm.
We bought a ham hock from a Honeybaked ham store and used it. There was lots of meat still on the bone, and the little fat pieces from the ham and gelatin from the bone became part of the soup. Slightly sweet from the honey and lots of great smoky ham flavor in the soup.
I took a shortcut and used two, 16-ounce containers of pre-chopped supermarket mirepoix (carrots, onions, and celery) and sliced, dried toasted garlic — about 10 slices as it’s quite strong and concentrated.
Absolutely delicious and easy to make with lots of leftovers for a fam of two.
The house smelled great all day, too!
Do you recommend freezing this delicious looking soup?
Yes, this soup freezes beautifully!
I love this recipe, Super forgiving with amounts of carrots onion celery ..spices are easy to customize and the longer it cooks the thicker it gets. It’s 1 WW points per serving using fat free broth and a ham bone
We made this yesterday!
It was so quick and easy to put together; and was absolutely delicious!
Thank you so much , for yet another great recipe.
This a great recipe. I doubled it so I could freeze some for another day and it came out perfect. A ton of flavor that simply hits the spot. It really was great!
Made this soup for the first time today. Made it just as the recipe reads didn’t change or add anything. Cooked it on low for 8 hours. This is one of the best soups I have ever made! So soul soothing and satisfying, just plain good! I will definitely be making again. Who knew such inexpensive ingredients could be mixed together to create something so delicious!! I wouldn’t even think of buying spit pea soup after making this soup at home.
no list of spices or ingredients,
The list is just above the instructions. If you click the “Jump to Recipe” button at the top of the page it will take you directly there.
It would be helpful and greatly appreciated if you would indicate the ounces or cups equivalent for the onion, celery and carrots. Sizes and eyeball estimations vary and impact the resulting finished product. I’d like to make it the way you created, rather than my guessing.
Thank you for your consideration.
Thank you for the feedback Kathy. In this recipe if the onion, celery and carrots are a little bit more or less, the recipe still comes out great!
Can I use frozen peas?
I haven’t tried it so I can’t say for sure but maybe another reader has tried it and can provide some insight! If you try it, I would love to hear how it turns out!
Iv tried it w/ frozen peas Danielle & the flavor just wasnt there. You just cant cut corners when making pea soup. You will love the results of Hollys reciept. Thank you.
Frozen peas really just won’t work. Now, if you like mushy peas (a British thing, and a side dish), then frozen peas work just as well as marrowfat peas (again, dried peas, and a British thing). Seriously, this recipe is sooo easy. Some dried split peas, a few veggies, a few spices, and some broth. So easy, and so delish.
Tried this recipe last night and OMG it was SO delicious! My husband has not been a fan of split pea soups in the past but agreed to give this a try. He had 3 bowls – ’nuff said. Suffice it to say we will not be buying canned split pea soup ever again!
I am so glad this recipe was a hit Alley!
I don’t know but I’m on day 2 with the beans in the crockpot. They are slowly changing but i honestly don’t know. It’s not as easy as it claims to be and I soaked the beans overnight. I added some baking soda because I saw elsewhere that would help soften the beans more. Hopefully they will be ready on another 5 hours or else I’m just tossing it out.. I’m not a beginner chef so we’ll see what happens!
why are you using beans? This is split pea soup. You should be using dried peas not dried beans.
This soup was out-of-this-world delicious. Very flavorful! One bowl was filling.
Really excellent! So simple..followed exact instructions. Used low sodium broth as ham hock gave it plenty of salty flavor.
You are my go to chef for recipes. I fix food for 2 shelters. I liked it before that you could increase the number being prepared, not just 1x or 2x or 3x. One of our shelters has 30 people and the other has 20 but during the winter we have some extra shelters with 18 people. just to give you my reasons why. Thanks for your creative talent for making delicious recipes for everyone to enjoy.
Hi Laurene, you still can! Once you select the print option, you can customize it to how many servings you are wanting to make, like 30. Hope that helps!
I’ve made this a couple of times before. And today? It’s in the crockpot as I type. Love the Canadian Split Pea…..
Throw it in the pot, turn it on and walk away.
So easy, and SO GOOD….
Thx for sharing.
Thanks, Jack! Glad you enjoyed it.
Making this today with leftover Easter ham bone. Excited to see if it tastes similar to the soup I had growing up. Looks really good as written and close to what my mom used to make. Only difference I see is some of the spices!
This pea soup recipe is amazing! Thank you for sharing!
This split pea soup recipe was absolutely delicious. I am making it again tomorrow. Just love your recipes. Thanks so much for sharing them with us.
You’re welcome Jo Ann!