This CrockPot Split Pea Soup is loaded with vegetables, fiber, and protein. It is very healthy, creamy and full of flavor! Way better than the canned stuff.
CrockPot Split Pea Soup
CrockPot Split Pea Soup is rich, warm, nourishing and incredibly flavorful. It is the perfect soup to warm you up from the inside out on a chilly day. What I love most about making split pea soup in a CrockPot is that you can just dump all the ingredients in and forget about it.
Is Split Pea Soup Healthy?
YES! Split Pea Soup is full of vegetables, protein, and fiber. It is chock full of nutrients like potassium, folate, iron and Vitamin K. It is also nice and creamy without adding any extra cream or milk. Because it is packed with so many nutrient-rich ingredients, it is also very filling.
Split Pea Soup with a Ham Bone
Do you have a leftover ham bone from Easter Dinner, Thanksgiving, or Christmas? Don’t toss it out! This split pea soup recipe is the PERFECT way to use that meaty ham bone. The rich flavor from the ham bone will take this soup to the next level. Simply add the ham bone to the CrockPot with the other ingredients and let it simmer away. When the soup is done cooking, remove the ham bone and cut off any good, meaty pieces and add them straight back to the soup.
Storing The Leftovers
As mentioned below, this recipe makes a BIG batch and you are likely to have some delicious leftovers. Store your leftovers in an airtight container in the refrigerator for up to 4 days. This also freezes nicely so if you make a full batch and can’t eat it all within a few days, freeze it in individual freezer safe containers. It’ll stay nice and fresh for up to two months.
Instant Pot Split Pea Soup
Want to speed up the process? Throw all the ingredients in a large Instant Pot and cook on high pressure for 25 minutes. Make sure to add the liquids first so you don’t get a burn notice. Do a quick release, give it a quick stir, and you are ready to eat!
Tips for Making CrockPot Split Pea Soup
- It’s ok to substitute. I love all the different veggies in this soup. It is loaded with peas, carrots, potatoes, celery, and onion. But you can add or subtract any veggies you like.
- This soup makes a huge batch, so if space is an issue in your Crock pot, I suggest cutting the recipe in half.
- To make a vegan version of this recipe, omit the ham and swap out the chicken broth for vegetable broth or water.
- Don’t over salt! Especially if you are using a ham bone, a lot of that salty flavor will com out in the soup. Wait to salt until the very end and always salt to taste.
- No ham? No problem. Try it with bacon instead of you can just leave it out!
- If you prefer a smoother texture, you can use a blender or food processor to smooth it out after cooking. Be careful to do this in small batches because it’s hot! An immersion blender also works great.
More CrockPot Soup Recipes
- Crock Pot Beef Stew – Crock Pot Beef Stew is the ultimate comfort food. Tender chunks of beef with potatoes and carrots in a thick, hearty gravy makes for a nourishing meal any time of year!
- CrockPot Cheese Tortellini Soup: This Cheese Tortellini Soup is a flavorful, easy slow cooker meal. Tortellini, sausage, and spinach in a creamy tomato soup and slow cooked to perfection.
- Slow Cooker Chicken and Rice Soup: Chicken and Rice Soup warms you up on cold fall and winter days. It is also ideal for busy days. The ingredients go into the Slow Cooker in the morning and a nice, hot meal awaits in the evening.
- CrockPot Vegetable Beef Soup: There are so many different vegetables in this Slow Cooker Vegetable Beef Soup. It is very healthy and hearty.
- Slow Cooker Pasta E Fagioli Soup: Our version of the Olive Garden Pasta E Fagioli Soup tastes just like the original. It is an Italian seasoned soup easily made in the slow cooker.
- CrockPot Zuppa Toscana Soup: Many agree that this Zuppa Toscana Soup Olive Garden Copycat is actually better than the original! It has a creamy both base and is loaded with sausage and potatoes.
Frequently Asked Questions
For this recipe, no. They simmer long enough to become perfectly soft and creamy. I do like to give them a good rinse before adding them to the pot though. Just to rinse off any random debris.
I like to always make my split pea soup on the thicker side and add more broth at the end to thicken if necessary. It is easier to thin out the soup rather than thicken it. However, if you need to thicken your soup after it has cooked, you can stir in some instant mashed potato flakes (or leftover mashed potatoes).
CrockPot Split Pea Soup
- Crock Pot Slow Cooker
- 1 ham bone (optional)
- 1 package dried split peas about 2 ½ cups or 1 lb
- 9 cups chicken broth if you like it thick, use 8 c.
- 4 carrots coarsely chopped
- 3 potatoes medium, diced small
- 3 celery stalks chopped
- 1 onion finely chopped
- 2-3 cups diced ham
- 1 teaspoon minced garlic
- 1 teaspoon Kosher Salt
- 1/2 teaspoon pepper
- 1 bay leaf
- If using a ham bone, add it to a LARGE CrockPot.
- Add remaining ingredients and cook on low for about 7-8 hours or on high for about 5 hours. Discard bay leaf before serving.
- Serve with sliced French bread.