Warm and Hearty Split Pea Soup in Crockpot for Cozy Days
I never appreciated split pea soup until I discovered how simple it is to make in a crockpot. On busy weekdays, I toss everything in before work and come home to the most comforting meal. No stirring, no watching pots, just pure comfort food with minimal effort.
Honestly, it’s still surprising to me how a bunch of cheap pantry stuff can turn into something I’d actually serve to guests. My kitchen always looks like a disaster after I cook, but with this recipe, I just toss everything in and walk away. The split peas get all mushy and creamy without me doing anything, and that ham bone I saved from Sunday dinner makes everything taste smoky and rich.
I’m not going to lie—the real win is how my house smells. Last week, my teenager texted me from school asking what was for dinner because he could smell it when he was walking up the driveway. That NEVER happens with my cooking, usually!
A Bit About Split Pea Soup’s Origins
When I was researching soup recipes, I stumbled across the story of split pea soup. It turns out my Dutch grandmother wasn’t the only one making this stuff!
Folks have been cooking split peas for hundreds of years, especially in cold European countries. My friend who studied food history told me farmers grew peas because they survived harsh weather when other crops failed.
The practical side? A bag of dried peas sitting in the pantry wouldn’t spoil. During a rough winter in 1978, my mom says her family ate split pea soup twice weekly because meat was too expensive. They’d toss in whatever sad-looking vegetables were left in the drawer.
When Dutch families moved to America, they brought their “erwtensoep” with them. My neighbor Mrs. Johnson still uses her grandmother’s recipe from the old country. I’ve noticed most families now make it after Easter or Christmas dinner when nobody knows what to do with the leftover ham bone.
Last Tuesday, I served this with sourdough bread I got from the corner bakery. To my shock, my picky 7-year-old actually cleaned his bowl after I let him crush oyster crackers on top like “soup sprinkles.”
If you’re making this for dinner, I’d pair it with:
- That simple side salad with the vinaigrette you already know how to make
- Grilled cheese if the kids are extra hungry
- Cornbread (the jiffy mix works fine, I won’t tell)
- Bacon bits if you’re feeling fancy
Leftovers thicken up in the fridge and taste even better the next day. The soup freezes well too – I portion it into containers for quick lunches.
Easy Split Pea Soup in Crockpot: The Dump-and-Go Recipe You Need
Ingredients
- 1 pound green split peas rinsed and sorted
- 1 large ham hock or 1½ cups diced ham
- 1 medium onion chopped (about 1 cup)
- 2 medium carrots diced (about 1 cup)
- 2 celery stalks chopped (about ½ cup)
- 3 garlic cloves minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt less if using salty ham
- ½ teaspoon black pepper
- 6 cups chicken broth or water
Instructions
- Rinse the split peas under cold water until it runs clear. This removes any dust or debris.
- Add everything to your crock pot. Yes, everything at once! Peas, ham, veggies, seasonings, and liquid all go in together.
- Give it a quick stir to combine.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours. The longer cooking time on LOW gives better flavor, but either works.
- Once done, remove the bay leaf. If using a ham hock, take it out, shred the meat, and stir it back into the soup.
- Taste and add more salt or pepper if needed.
- If the soup is too thick, add a splash of broth or water to reach your preferred consistency.
More Slow Cooker Split Pea recipes in videos:
Crockpot Split-Pea Soup- Martha Stewart:
Old Family Recipe! EASY Homemade Split Pea Soup with Ham:
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