Slow-Cooker Split Pea Soup

A warm, hearty soup is what we crave from September through March and this is the one we turn to time and time again. It's simple, filling, and full of flavor. And while it's especially good for those cold winter times, this soup is so easy to throw together, it's great all year round. 

Split pea soup is great way to use the bone from your spiral ham. If you would rather make this vegetarian, the ham bone is completely optional and can be left out entirely, like in our video above. Instead of chicken broth, opt for vegetable broth or use water instead. (If, on the other hand, you love your ham, split pea & ham soup might be your jam too!)

The recipe is quick and easy to make: the slow-cooker will do all the work to soften up the split peas and it's all hands-off cooking. If you have leftovers, the soup can be kept in the fridge for up to 5 days or in the freezer for up to 3 months. Just be sure to add a little more broth or water when you're reheating to make sure it can loosen to the desired consistency! 

Have you made this yet? Let us know how it went in the comments below! 

Editor's note: The introduction to this recipe was updated on March 9, 2022 to include more information.

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Yields: 6 servings
Prep Time: 0 hours 15 mins
Total Time: 4 hours 20 mins
1 lb.

split peas (about 2 c.)


large onion, diced


medium carrots, peeled and chopped


stalks celery, chopped


cloves garlic, minced


sprigs thyme

1 tsp.

ground ginger 

1/4 tsp.

crushed red pepper flakes

6 c.

low-sodium chicken broth


ham bone (optional)

Kosher salt

Freshly ground black pepper

Freshly shaved Parmesan, for serving

  1. In a slow cooker combine split peas, onion, carrots, celery, garlic, thyme, ginger, and red pepper flakes. Pour broth over and add ham bone, if using. Season with salt and pepper. 
  2. Cook on high for 4 to 5 hours or low for 6 to 8, until peas are completely soft. 
  3. Remove ham bone from slow cooker and shred any remaining meat. Add meat back to slow cooker.
  4. Top with Parmesan before serving.

Emily Hlavac Green
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