AI-generated serving inspiration; not a photograph of a tested recipe.
Split peas gradually soften into the broth, creating a creamy texture without cream. The ham seasons the pot as it cooks, so wait until the end to decide whether the soup needs additional salt.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Split peas naturally thicken the soup.
A small amount of ham flavors six bowls.
Ingredient notes
The ingredient calls for fully cooked ham.
Older split peas can need extra cooking time.
Equipment you’ll need
6-quart slow cooker
Strainer
Wooden spoon
Helpful cooking tips
Stir well before judging the final thickness.
Avoid adding acidic ingredients before the peas soften.
Make it your own
Variations
Finish each bowl with chopped chives.
Substitutions
Omit ham, use vegetable broth, and add 1/2 tsp smoked paprika for a meat-free version.
What to serve with it
Pair with rye toast or a small green salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Do split peas need soaking?
No soaking is needed for this recipe. Rinse and sort them before adding to the cooker.
Let’s get cooking
Slow Cooker Split Pea Soup
A thick green split-pea soup with carrots and small bites of fully cooked ham.
Prep time
15 min
Cook time
8 hrs
Total time
8 hrs 15 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
6-quart slow cooker · Strainer · Wooden spoon
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Place split peas, ham, carrots, celery, onion, garlic, broth, water, thyme, and pepper in a 6-quart slow cooker.
Cover and cook on LOW for about 8 hours, until peas collapse when stirred and vegetables are tender.
Stir vigorously with a wooden spoon to bring the soup together. Add hot water if needed to loosen it.
Taste before adding any salt. Serve when steaming hot throughout.
Cook’s notes
Stir well before judging the final thickness.
Avoid adding acidic ingredients before the peas soften.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/slow-cooker-split-pea-soup.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
