Slow Cooker Pea and Ham Soup Recipe
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I make this Split Pea Soup recipe a few times a year and love it. With winter weather comes a change in how we eat! And thankfully, because there is nothing more delicious than curling up on the couch with a bowl of warm, hearty soup. If you have never made this, your tastebuds are in for a treat.
This slow cooker split pea and ham soup is great for satisfying a hungry family and makes perfect leftovers, saving you from cooking for at least two more nights. It’s relatively healthy, easy to alter based on your needs, and a great way to use any ham from Christmas still stuck in the fridge. Add some air-fried croutons and dive right in!
With only about 10 minutes needed to prepare, get this on in the morning for a simple way to enjoy dinner with no evening stress.
- Before you get started, it’s important to note that this dish will need plenty of time in the slow cooker, so be sure to plan ahead.
Ingredients
- 1 lb. dried split peas
- 2 cups diced ham
- 6 cups chicken broth
- 2 cups peeled and chopped sweet potato
- 1 cup diced onion
- 1 tablespoon minced garlic
- 2 teaspoons salt (adjustable as needed)
- 1/2 cup, half and half
- Chopped fresh dill
Slow Cooker Split Pea and Ham Soup Recipe
Prepare the Ingredients: Rinse the split peas under cold water and sort through to remove any debris. Dice the ham and chop the sweet potatoes and onion.
Combine in Slow Cooker: Add the split peas, diced ham, chicken broth, sweet potatoes, onion, garlic, and salt (I recommend 2 tsp, but you can adjust this as you want) into a 6-quart slow cooker. Stir everything together to mix well.
Cook: Cover the slow cooker and set it to low heat. Cook for 10-11 hours or until the peas are tender and the soup has thickened.
Finish the Soup: Before serving, stir in the half and half to add creaminess.
Serve: Ladle the soup into bowls and top with chopped fresh dill. Enjoy!
What time to start the slow cooker
We recommend cooking this one on low and here are the hours for that. If you move the slow cooker to high, you can typically cook in 5-ish hours.
- If you start at 6:00 AM:
- Ready by: 4:00 PM – 5:00 PM
- If you start at 7:00 AM:
- Ready by: 5:00 PM – 6:00 PM
- If you start at 8:00 AM:
- Ready by: 6:00 PM – 7:00 PM
Dutch Oven Conversion
Use this method to make split pea and ham soup on the stovetop.
Prepare the Ingredients: Rinse the split peas under cold water and sort through to remove any debris. Dice the ham and chop the sweet potatoes and onion.
Sauté the Vegetables: Heat a tablespoon of oil over medium heat in a large Dutch oven. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
Add Remaining Ingredients: Add the split peas, diced ham, chicken broth, sweet potatoes, and salt to the pot. Stir to combine all the ingredients.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven with a lid and let the soup simmer for 2-3 hours, or until the peas and vegetables are tender. Stir occasionally to prevent sticking.
Check Consistency: If the soup becomes too thick, add additional chicken broth or water to reach your desired consistency. If it’s too thin, continue simmering uncovered until it thickens.
Finish the Soup: Once the peas are tender and the soup has reached your desired consistency, stir in the half and half for a creamy finish.
Serve: Ladle the soup into bowls and top with chopped fresh dill or a sprinkle of dried dill. Enjoy!
Tips for the Best Pea and Ham Soup
- Thickening the Soup: If you prefer a thicker soup, you can mash some of the peas with a potato masher right in the slow cooker. Alternatively (and carefully), use an immersion blender for a smoother texture.
- Leftovers: This soup thickens as it cools. When reheating, you can add additional chicken broth or water to reach your desired consistency.
- Variations: Try adding a smoked ham hock for extra flavor or substitute sweet potatoes with regular potatoes for a different taste.
- Freshness Tip: Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in individual portions for up to 3 months.
- Non-Traditional Ingredients: Add some celery.
FAQs
How do I thicken my Slow Cooker Pea and Ham Soup?
You can mash some of the peas with a potato masher or use an immersion blender to blend a portion of the soup. If it gets too thick, thin it out with additional chicken broth or water.
What toppings go well with this soup?
I use fresh dill. You can also add a dollop of sour cream, a sprinkle of homemade croutons, or a dash of hot sauce for extra flavor.
Can I use a ham bone instead of diced ham?
Absolutely! A ham bone will add a deep, rich flavor to the soup. Just remove it before serving and add the meat back into the soup.
Slow Cooker Pea and Ham Soup
Equipment
Ingredients
- 1 lb dried split peas no need to precook
- 2 cups cooked and diced ham
- 6 cups chicken broth
- 2 cups peeled and chopped sweet potato in bite size squares
- 1 cup diced onion
- 1 tablespoon minced garlic
- 2 teaspoons salt adjustable to taste
- 1/2 cup half and half
- Chopped fresh dill
Instructions
Slow Cooker Version
- Rinse the split peas under cold water and sort through to remove any debris. Dice the ham and chop the sweet potatoes and onion.
- Add the split peas, diced ham, chicken broth, sweet potatoes, onion, garlic, and salt into a 6-quart slow cooker. Stir everything together to mix well.1 lb dried split peas, 6 cups chicken broth, 2 cups peeled and chopped sweet potato, 1 cup diced onion, 1 tablespoon minced garlic, 2 teaspoons salt, 2 cups cooked and diced ham
- Cover the slow cooker and set it to low heat. Cook for 10-11 hours, or until the peas are tender and the soup has thickened. If you want to be done quicker, set on high for approximately 5 hours.
- Before serving, stir in the half and half to add creaminess.1/2 cup half and half
- Ladle the soup into bowls and top with chopped fresh dill.Chopped fresh dill
Dutch Oven Version
- Rinse the split peas under cold water. Dice the ham and chop the sweet potatoes and onion.
- Heat a tablespoon of oil over medium heat in a large Dutch oven. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. Add the split peas, diced ham, chicken broth, sweet potatoes, and salt to the pot. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven with a lid and let the soup simmer for 2.5 to 3 hours, or until the peas and vegetables are tender. Stir occasionally to prevent sticking.
- If the soup becomes too thick, add additional chicken broth or water to reach your desired consistency. If it’s too thin, continue simmering uncovered until it thickens.
- Once the peas are tender and the soup has reached your desired consistency, stir in the half and half. Ladle the soup into bowls and top with chopped fresh dill. Serve.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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