This is one of those cozy, throw-it-in-and-let-it-simmer soups that makes your whole house smell like comfort.
I make this when I’ve got leftover ham from a big meal or when I need something warm and hearty without a lot of effort.
Everything goes into the crockpot, and you just let it do its thing.
The peas break down into this creamy texture, and the ham gives it a rich, smoky flavor.
It’s pure comfort in a bowl.
Why I Love This Recipe
This soup has been in my rotation for years. It reminds me of weekends when I didn’t want to cook but still wanted something homemade and nourishing.
- It’s a true “dump and go” meal.
- Uses up leftover ham beautifully.
- Feeds a crowd or makes a week’s worth of lunches.
- Freezes like a dream.
- Thick, hearty, and packed with flavor.
Servings and Cook Time
Servings: 6 to 8
Cook Time: 6 to 8 hours on LOW or 4 to 5 hours on HIGH
What You’ll Need
- 1 lb (about 2 1/4 cups) dried green split peas, rinsed
- 1 meaty ham bone or 2 cups diced or shredded cooked ham
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 6 cups low-sodium chicken broth
- 1 tbsp olive oil (if sautéing aromatics first – optional)
Pro Tips
- If you’ve got a ham bone, use it. It gives crazy good flavor.
- Don’t skip rinsing the split peas – it helps remove any dirt or grit.
- The soup thickens a lot as it cools, so thin with broth or water if needed.
- Want extra creaminess? Blend part of the soup before serving.
- Freeze leftovers in single servings for quick meals later.
Tools Required
- 6 to 8-quart crockpot
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Ladle
- Stirring spoon
Substitutions and Variations
- No ham? Use smoked turkey or even bacon.
- Want it vegetarian? Skip the ham and use veggie broth.
- Add diced potatoes for a heartier version.
- Stir in a splash of cream at the end for a silkier finish.
Make Ahead Tips
Chop all the veggies the night before and store them in a sealed container in the fridge. You can also prep the ham and measure out your spices ahead. In the morning, just dump everything into the crockpot and go.
How to Make Crockpot Ham & Split Pea Soup
Step 1: Rinse the Split Peas
Measure 1 lb green split peas and rinse them under cool water until the water runs mostly clear.
Step 2: Chop the Veggies
Dice 1 medium yellow onion, 2 carrots, and 2 celery stalks. Mince 3 garlic cloves.
Step 3: Add Ingredients to Crockpot
In your crockpot, add the rinsed split peas, 2 cups diced or shredded cooked ham, chopped onion, carrots, celery, minced garlic, 1 bay leaf, 1/2 tsp thyme, 1/2 tsp black pepper, and 6 cups chicken broth.
Step 4: Cook on LOW or HIGH
Cover the crockpot and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, until the peas are soft and starting to break down.
Step 5: Stir and Adjust
Remove the bay leaf. Give the soup a good stir to help the peas break down and create a thick texture. If using a ham bone, remove it and shred any meat left, then stir it back in.
Step 6: Serve
Ladle the soup into bowls and serve hot. Add a sprinkle of pepper or a drizzle of olive oil on top if you’d like.
Leftovers and Storage
Let the soup cool, then store in airtight containers in the fridge for up to 4 days. It thickens a lot, so add a splash of broth or water when reheating. It also freezes great for up to 3 months.
Why This Recipe Works (Quick Science)
Split peas are packed with natural starch. As they cook low and slow, they break down and release those starches, which gives the soup that creamy, thick texture—without any cream. The ham adds a salty, smoky depth that balances the sweetness of the peas and carrots.
Common Mistakes
- Skipping the rinse – unwashed peas can be gritty.
- Too much salt early on – ham is salty! Wait to season until the end if needed.
- Overcooking on HIGH – it can make the ham rubbery. LOW is better if you have time.
- Not stirring at the end – the texture gets creamy only once it’s stirred.
What to Serve With
- A crusty piece of sourdough or garlic bread
- Side salad with a tangy vinaigrette
- Grilled cheese for a full-on comfort meal
- Crackers or a toasted English muffin
FAQ
Can I use yellow split peas?
Yep! Flavor is slightly different but still delicious.
Can I blend it?
Sure! Use an immersion blender to smooth it out, or just partially blend for a mix of creamy and chunky.
Can I cook it on the stove instead?
Yes – simmer in a large pot for 1.5 to 2 hours, stirring often.
Does it freeze well?
Absolutely. Let it cool completely, portion it, and freeze for up to 3 months.
Can I leave out the ham?
You can. Just use smoked paprika or a smoked salt to add depth.
Now go make this! It’s easy, cozy, and satisfying. Come back and leave a comment to tell me how yours turned out or if you have any questions!