After a hectic week, I find myself craving something warm and straightforward, and this crockpot split pea soup hits just right. It’s the kind of meal that feels like a quiet hug, especially when you’re tired and just need comfort without fuss. The slow cooker does all the work, transforming humble ingredients into something rich, smoky, and satisfying.

There’s something about the way the peas break down and melt into a velvety broth that makes this soup feel like a cozy secret. It’s honestly a relief to toss everything in the pot, walk away, and come back to a fragrant, hearty bowl. It’s not fancy — just honest, filling food that sticks with you long after the last spoonful.

How this humble soup became my comfort after a chaotic week, turning simple ingredients into a warm, nourishing hug in the slow cooker.

The story behind this recipe

• This recipe took shape one rainy weekend when I was digging through my pantry and found a bag of split peas that had been sitting around too long. I remembered my grandma making similar soups on chilly days, and suddenly, I wanted that slow, savory comfort without fuss. The idea of just tossing everything into the crockpot and walking away felt right—no stirring, no constant tasting, just a slow, gentle transformation.
• I’ve always loved how humble ingredients like peas and onions can come together into something unexpectedly hearty and smoky. It’s a reminder that simple, honest food often brings the most warmth, especially when life feels a bit hectic. That first spoonful still tastes like a little piece of quiet refuge, a cozy moment I didn’t know I needed.
• heading: ‘The story behind this recipe’

Ingredient breakdown: key components

• Split peas: I love how they turn creamy and velvety as they cook, creating that thick, comforting base. For a brighter flavor, try rinsing them well to remove any residual dust—your soup will be smoother.
• Ham hock or smoked bacon: Adds a smoky depth that makes this soup feel hearty and indulgent. If you want a vegetarian version, a splash of smoked paprika can mimic that smoky richness.
• Onions: They soften into sweet, fragrant goodness, creating the soup’s aromatic backbone. Sautéing them until just translucent releases their natural sugars—skip this step if you’re in a rush, but the flavor will be less layered.
• Carrots and celery: They bring a subtle sweetness and crunch, balancing the earthiness of the peas. Chop them small so they melt into the broth faster, especially if you prefer a smoother texture.
• Garlic: I like to add fresh garlic for that punch of aromatic heat. Crushing it just before tossing in releases more essential oils—don’t skip this step if you want a more vibrant, aromatic soup.
• Vegetable broth: I opt for homemade or low-sodium to control salt. If you only have stock cubes, dissolve them thoroughly to avoid a salty, uneven taste—your soup will thank you.
• Seasonings: A bay leaf, thyme, and a dash of pepper round out the flavor. If you love a hint of heat, toss in a pinch of red pepper flakes—just enough to warm up the back of your palate.

Spotlight on Key Ingredients

Split peas:

• I love how they turn creamy and velvety as they cook, creating that thick, comforting base. For a brighter flavor, try rinsing them well to remove any residual dust—your soup will be smoother.
• Ham hock or smoked bacon: Adds a smoky depth that makes this soup feel hearty and indulgent. If you want a vegetarian version, a splash of smoked paprika can mimic that smoky richness.

Onions and broth:

• Onions: They soften into sweet, fragrant goodness, creating the soup’s aromatic backbone. Sautéing them until just translucent releases their natural sugars—skip this step if you’re in a rush, but the flavor will be less layered.
• Vegetable broth: I opt for homemade or low-sodium to control salt. If you only have stock cubes, dissolve them thoroughly to avoid a salty, uneven taste—your soup will thank you.

Notes for ingredient swaps

• Dairy-Free: Use coconut milk or omit altogether. It won’t be as creamy, but still rich with the smoky broth.
• Vegetarian: Swap ham hock with smoked paprika or a splash of liquid smoke for smoky depth without meat.
• Gluten-Free: Ensure your broth or stock is gluten-free; most are, but it’s good to check labels.
• Low-Sodium: Use homemade or low-sodium broth to control salt levels—your soup won’t taste bland, just balanced.
• Add-Ins: Toss in kale or spinach at the end for a fresh, slightly bitter contrast to the creamy peas.
• Herbs: Fresh thyme works best, but dried thyme is fine—just use half the amount for a milder flavor.
• Peas: If you don’t have split peas, you can try dried lentils, but cooking time and texture will shift slightly.

Equipment & Tools

• Large crockpot: To slowly cook and meld all ingredients.
• Cutting board: For chopping vegetables and meat.
• Knife: To dice vegetables and prepare ham or bacon.
• Wooden spoon: For stirring and checking consistency.
• Ladle: For serving the finished soup.

Step-by-step guide to crockpot split pea soup

1. Gather all your equipment: a large crockpot, a cutting board, a knife, a wooden spoon, and a ladle for serving.
2. Rinse 1.5 cups of split peas thoroughly under cold water until the water runs clear. Set aside.
3. Chop 1 large onion, 2 carrots, and 2 celery stalks into small, even pieces. Keep ready.
4. If using ham hock or smoked bacon, dice or prepare to add later for smoky richness.
5. Add the rinsed peas, chopped vegetables, 1 bay leaf, 1 teaspoon thyme, and 6 cups of vegetable broth into the crockpot.
6. Toss in the smoked meat if using, or skip for vegetarian. Season with salt and pepper to taste.
7. Set the crockpot to low and cook for 6-8 hours, or high for 3-4 hours. Cover with lid.
8. During cooking, check periodically. The peas should soften and the broth should thicken into a velvety texture.
9. Once the peas are breaking down and the soup looks thick and rich, taste and adjust seasoning as needed.
10. Turn off the crockpot. Remove the bay leaf and any large smoked meat pieces if desired.
11. Let the soup rest for 10 minutes uncovered to settle flavors and slightly thicken.
12. Ladle into bowls, garnish with fresh herbs if desired, and serve hot.

Allow the soup to rest uncovered for 10 minutes to enhance flavor. Remove bay leaf and meat pieces if added. Stir gently, taste, and adjust seasoning before serving.

How to Know It’s Done

• Peas are fully soft and breaking apart, creating a creamy texture.
• Soup has a fragrant aroma of cooked vegetables and smoky hints if used.
• Broth has thickened to a velvety consistency, not watery or split.

Crockpot Split Pea Soup

This hearty and comforting split pea soup is made effortlessly in a slow cooker, featuring tender split peas, smoky ham or bacon, and aromatic vegetables. The slow cooking process results in a velvety, thick broth with melted peas, creating a cozy bowl perfect for relaxing days. It’s a simple, rustic dish that feels like a warm hug in every spoonful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1.5 cups split peas rinsed thoroughly
• 1 large onion diced small
• 2 carrots diced small
• 2 stalks celery diced small
• 3 cloves garlic crushed
• 6 cups vegetable broth low-sodium preferred
• 1 bay leaf bay leaf
• 1 teaspoon thyme dried or fresh
• 1 piece smoked ham hock or bacon optional, for smoky flavor
• to taste salt and pepper

Equipment

• large crockpot
• Cutting Board
• Knife
• Wooden Spoon
• Ladle

Method

 

1. Start by rinsing your split peas under cold water until the water runs clear, then set them aside. Dice the onion, carrots, and celery into small, even pieces to ensure they soften evenly during cooking.
2. Add the rinsed peas, diced vegetables, crushed garlic, bay leaf, and thyme into the crockpot. Pour in the vegetable broth and stir everything together to combine evenly.
3. If using smoked ham hock or bacon, place it on top of the mixture now. Season with salt and pepper, but go easy on the salt since the smoked meat adds saltiness.
4. Cover the crockpot with its lid and set it to low. Let the soup cook gently for 6 to 8 hours, or on high for about 3 to 4 hours, until the peas are soft and beginning to break apart, creating a thick, velvety broth.
5. Once the cooking time is up, check the soup. The peas should be melted into a creamy texture, and the broth should look rich and slightly thickened. Remove the bay leaf and any large pieces of smoked meat if you prefer, then stir gently to combine.
6. Taste the soup and adjust seasoning with more salt and pepper if needed. For an extra smooth consistency, you can blend part of the soup with an immersion blender, then stir it back in.
7. Let the soup rest for about 10 minutes uncovered; this helps the flavors settle and the texture thicken slightly. Serve hot, garnished with fresh herbs if desired, and enjoy the cozy, hearty flavors.

Pro tips for perfect split pea soup

• Use cold water to rinse peas for a cleaner, smoother final texture.
• Sear smoked meat before adding for a deeper, smoky aroma that infuses the broth.
• Sauté onions until translucent and fragrant to build a sweet, savory base.
• Check broth level midway—add hot water if it reduces too much, to keep it rich.
• Purée a portion of the soup for an ultra-creamy texture without adding cream.
• Keep the lid slightly ajar at the end for a few minutes to thicken and concentrate flavors.
• Add a splash of apple cider vinegar after cooking to brighten and balance richness.

Common mistakes and how to fix them

• FORGOT to rinse peas → Rinse thoroughly for a smoother texture.
• DUMPED all ingredients at once → Layer ingredients for even cooking and flavor development.
• OVER-TORCHED the soup → Stir regularly to prevent sticking and burning.
• SKIPPED removing bay leaf → Remove after cooking to avoid bitterness.

Quick fixes and pantry swaps

• When soup is too thick, splash in hot water and stir to loosen the texture.
• If the soup lacks smoky depth, add a dash of smoked paprika or a few drops of liquid smoke.
• Splash a bit of lemon juice if the flavor feels dull or flat, brightening the whole bowl.
• Patch overcooked peas by blending a small portion and stirring back into the pot for creaminess.
• Shield the soup from burning by stirring frequently, especially if you notice a shimmer or crackle.

Prep, store, and reheat tips

• Chop vegetables and rinse peas ahead—store in airtight containers in the fridge for up to 24 hours. Their fresh scent makes prep feel effortless.
• The soup tastes even better the next day as flavors meld—refrigerate in a sealed container for up to 3 days, the aroma deepening and broth thickening slightly.
• Freeze leftovers in freezer-safe bags or containers for up to 3 months. Expect a more concentrated aroma upon reheating, with the texture remaining smooth.
• Reheat slowly over low heat or in the microwave, stirring occasionally. The soup may thicken; add a splash of broth or water to restore the velvety feel, smelling smoky and warm.

FAQs about Crockpot Split Pea Soup

1. Should I rinse the split peas before cooking?

Rinsing peas removes dust and helps them cook evenly, making the soup smoother and less gritty.

2. Can I make this vegetarian or vegan?

Adding smoked bacon or ham hock gives the soup a rich, smoky flavor; without it, use smoked paprika as a substitute.

3. What if my soup turns out too thick?

If the soup is too thick, add a little hot broth or water to loosen it up without losing creaminess.

4. How often should I stir the soup while cooking?

Stir occasionally during cooking to prevent sticking and burning, especially near the edges of the crockpot.

5. How can I enhance the flavor at the end?

Adding a splash of apple cider vinegar or lemon juice after cooking brightens up the flavors and balances richness.

6. How long does the soup keep?

Leftover soup can be refrigerated for up to 3 days or frozen for 3 months. Reheat slowly and stir well.

7. Can I make it creamier?

For extra creaminess, blend a portion of the soup before serving or use an immersion blender directly in the pot.

8. Can I make this low-sodium?

Ensure the broth is low-sodium if you want to control salt; taste and adjust seasoning before serving.

9. Can I add greens to this soup?

Adding chopped kale or spinach at the end adds freshness and color, balancing the rich, velvety peas.

10. Why use a crockpot for this recipe?

The slow cooker allows the flavors to meld gently, making this a fuss-free, hearty meal perfect for busy days.

This humble soup has become my go-to when I need something filling but effortless. Its smoky, creamy richness feels like a small victory after a long day. It’s honest food that gathers everyone around the table, no fuss required.

In a season where comfort food feels more essential than ever, this crockpot split pea soup quietly reminds me that simple ingredients can create something truly satisfying. It’s not just a meal, but a little moment of calm I cherish in the chaos.

Jonny Andrew Miller

Hi, I’m Jonny Andrew Miller, the cook, taster, and slightly messy mind behind Bite & Boom. I live in Austin, Texas, a city that smells like barbecue smoke, fresh tortillas, and late-night tacos if you wander long enough. It suits me.