Split Pea and Ham Soup: A Crockpot Classic of Comfort and Rich Flavor

When the weather turns cold and your body craves warmth from the inside out, Split Pea and Ham Soup is the answer. This hearty classic has been a staple in kitchens for generations—and for good reason. With its velvety texture, deep savory notes, and satisfying chunks of smoky ham, this slow cooker version delivers all the richness of traditional stovetop methods with none of the fuss.

This recipe is rooted in European peasant cuisine, where dried peas and leftover ham were transformed into a nourishing, budget-friendly dish. The magic of split peas lies in their ability to cook down into a naturally creamy texture while absorbing all the flavor of the broth and aromatics.

Thanks to your crockpot, you can enjoy this comforting bowl of nostalgia with minimal prep and maximum payoff. Whether you’re feeding a crowd, meal prepping, or just want to savor something soul-soothing, this soup checks every box.

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Ingredients

Ingredient	Quantity
Dried green split peas (rinsed)	1 lb (450g)
Vegetable broth	6 cups
Onion (chopped)	1 medium
Carrots (diced)	2 medium
Celery stalks (diced)	2
Cooked ham (diced)	1 cup
Bay leaf	1
Salt and pepper	To taste

Ingredient Notes:

• If using uncooked ham, sauté it lightly before adding for extra depth.
• Substitute with smoked turkey or vegan sausage for dietary adjustments.
• Use low-sodium broth to better control seasoning.

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Equipment Needed

• Crockpot / Slow Cooker: Perfect for softening peas and melding flavors slowly.
• Cutting board & knife: For prepping vegetables and ham.
• Ladle: For clean, even servings.
• Measuring cups & spoons: To ensure accurate broth-to-pea ratio.

The slow cooker turns dried split peas into creamy, savory goodness without the need for constant stirring or soaking.

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Step-by-Step Instructions

1. Start by rinsing the split peas under cold water and sorting out any debris. Dice the onion, carrots, celery, and ham into bite-sized pieces.
2. Add all ingredients—split peas, vegetable broth, chopped vegetables, ham, bay leaf, salt, and pepper—to your crockpot. Stir lightly to combine.
3. Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours, until the split peas have broken down and the soup is thick and creamy.
4. Remove the bay leaf and taste to adjust seasoning. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
5. Ladle into bowls and serve piping hot with crusty bread or crackers.

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Tips and Variations

Tips for Best Results:

• The soup will continue to thicken as it cools. Thin with broth as needed when reheating.
• Stir halfway through if you’re around, but it’s not essential.
• For a smoother texture, partially blend the soup with an immersion blender.

Flavor Boosters:

• Add a dash of smoked paprika or cumin for warmth and depth.
• Stir in a spoonful of Dijon mustard at the end for a tangy twist.
• For extra smokiness, use leftover ham bone or hock in place of diced ham—remove before serving.

Adaptations:

• Vegetarian/Vegan: Skip the ham and use smoked tofu or mushrooms for umami flavor.
• Gluten-Free: Naturally compliant—just ensure broth and add-ins are certified GF.
• Low-Sodium: Use low-salt broth and season gradually.

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Serving Suggestions

Split Pea and Ham Soup is hearty enough to stand on its own, but pairs beautifully with a few simple sides.

Serve in deep bowls with a slice of sourdough bread, buttery biscuits, or rye toast. A small side salad with vinaigrette or a plate of pickles offers a refreshing contrast.

For a rustic presentation, top each bowl with cracked black pepper, a drizzle of olive oil, or a sprinkling of chopped fresh parsley.

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Pairings

This savory, smoky soup shines when paired with beverages that cleanse the palate and highlight its richness:

• Malty beers like brown ales or porters complement the soup’s depth.
• Dry white wines (Chardonnay, Pinot Grigio) offer a clean contrast to the creamy texture.
• For non-alcoholic options, try apple cider, sparkling mineral water, or a lemon-ginger herbal tea.

These options balance the saltiness and enhance the natural sweetness of the peas and vegetables.

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Storage and Reheating

Cool the soup completely before transferring to airtight containers. Store in the refrigerator for up to 5 days.

To freeze, ladle soup into freezer-safe containers or bags, leaving space for expansion. It keeps well for up to 3 months.

Reheat on the stovetop over medium-low heat, stirring occasionally. Add water or broth if needed to loosen the consistency. Microwave reheating also works well—just heat in 1-minute intervals, stirring between.

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Nutritional Information

Per serving (approx. 1½ cups):

• Calories: 290
• Fat: 7g
• Carbohydrates: 35g
• Protein: 18g
• Fiber: 10g
• Sugar: 6g
• Sodium: 700mg

Allergens: Generally free of common allergens; check broth and ham for added ingredients.

Nutrition information is automatically calculated, so should only be used as an approximation.

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Conclusion

Few soups deliver comfort, protein, and a nostalgic punch of flavor like Split Pea and Ham. With minimal effort and tons of heart, this crockpot version transforms basic ingredients into a soul-satisfying meal that warms from the inside out.

Got a secret twist or a family story tied to this classic? Share it in the comments or tag us on social—your version might inspire someone else’s new favorite soup.

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