Description

There’s nothing more comforting than coming home to a warm bowl of Crockpot Split Pea Soup. This hearty and healthy recipe is the ultimate “set it and forget it” meal, making it perfect for busy weeknights or cozy weekends. With wholesome ingredients like split peas, carrots, celery, onion, and a meaty ham bone, this soup delivers rich flavor and satisfying nourishment. Best of all, the crockpot does all the work, so you can enjoy a delicious homecooked meal with minimal effort.

Ingredients

20 ounces dried split peas (green or yellow)
5 cups chicken broth
2 cups water
1 meaty ham bone or 2 cups leftover ham
3 ribs celery, diced
2 large carrots, diced
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon black pepper
½ teaspoon dried thyme leaves
1 tablespoon chopped fresh parsley

Instructions

Rinse the split peas thoroughly and drain well.
Add all ingredients, except the parsley, into a 6-quart slow cooker.
Cover and cook on high for 4–5 hours or on low for 8 hours until the peas are tender and the flavors are well combined.
Discard the bay leaf, stir in fresh parsley, and season with salt and pepper to taste before serving.

Notes

Crockpot Split Pea Soup is best enjoyed hot, straight from the slow cooker. Pair it with crusty bread, garlic bread, cornbread, or even a grilled cheese sandwich for a complete and comforting meal. A sprinkle of fresh parsley or a drizzle of olive oil makes a simple garnish that elevates the presentation. For extra indulgence, top with homemade croutons or a little shredded cheese.
Leftovers should be cooled completely before storing. Transfer the soup into airtight containers and refrigerate for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop or in the microwave, adding a little broth or water to thin if the soup has thickened.