Slow Cooker Split Pea Soup

Early last week it started to feel like springtime because we had warmer temperatures and sunny weather but now the temperatures have dipped back down to feel like winter again.  What happened?  Perhaps it’s the perfect last chance to make soup for the season, since I don’t tend to crave hearty soups in the warmer weather.

I’m not really into using a slow cooker and by that I mean that I have literally used my slow cooker for one recipe, this one.  I’m not against using them but I guess I prefer cooking a meal. Okay so the term “cooking” is subjective.  Technically I am cooking this split pea soup but all I do is chop up some ingredients and put them in a pot.  I guess I don’t feel like I’m truly cooking unless I’ve slaved over the stove.  However, I’m always looking for ways to simplify my life and that should include finding simple meals.  I’m making it one of my missions to try to use my slow cooker more often for new recipes!

My  husband and I have made this soup many times.  I love how the aromas of the onions, spices, and ham fill the house while the soup simmers.


Slow Cooker Split Pea Soup Recipe
(about 8 servings)


  • 16 ounces dried split peas
  • 2 cups cooked ham, diced
  • 1 cup carrots, diced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cups boiling water
  • 1 cup hot milk (Note: This is added at the end of the slow cooking time)


  1.  In a slow cooker, layer the first 9 ingredients in the order listed above.  Do not stir.
  2. Cover and cook on High for 4 and 1/2 hours.
  3. Add hot milk and stir.
  4. Remove the bay leaves before serving.

This soup freezes well for up to 2 to 3 months and tastes fresh when you warm it up.


This recipe is silly simple.  I used about 3 medium sized carrots to equal the 1 cup of carrots called for in the recipe.  I used a yellow onion because it was on sale at the store.  You could use other onions, like a white onion.

I seared a piece of precooked ham for a few minutes before dicing it but it’s not required.  For example, you can use left over oven cooked ham.  You can omit the ham if you want to give the soup a vegetarian twist but I haven’t made that version yet so you may need to add more salt to make up for the lack of saltiness that comes from the ham.

You don’t have to be precise with the carrot, onion, and ham measurements because unlike baking a little more or less will not change the taste of the recipe.


Then you place all the ingredients into the slow cooker, EXCEPT the milk.  I cooked the soup for 4 hours, turned off the slow cooker, and then added the hot milk.  I let the soup sit in the slow cooker for about a half an hour before serving because I think it gives the soup a chance to calm down from the high heat and taste better. Don’t forget to take the bay leaves out before serving.


Honestly, green colored soup pictures do not do the soup justice.  Please don’t be afraid to try this velvety soup because you’ll be mising out on some good stuff.  The soup is so thick from the peas and onions that have broken down in the cooking process and chunky from the pieces of carrots and ham.

Every bite is full of those lovely aromas I smelled while it was cooking.  I topped the soup with Parmesan cheese but other cheeses would pair nicely, like cheddar cheese.




Source: All Recipes

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