Slow Cooker Split Pea Soup
Slow Cooker Split Pea Soup with Ham is comfort food at it’s very best. After simmering all day in the Crockpot, this soup is rich with flavor in a way that’s deliciously savory! This soup is an ideal easy weeknight dinner on a cold winter’s evening, or any other night when you need a bowl full of something cozy.
Slow Cooker Split Pea Soup
Have any leftover ham you need to get rid of? While a ham sandwich with mustard is always a classic way to use up the meat, this easy Slow Cooker Split Pea Soup with Ham might just be the BEST recipe to toss that ham into! Honestly, even if you don’t have leftover ham, you should go out and get some just to make this soup with. It’s quite possible the very best Split Pea Soup you’ll ever have, at least according to my family!
Split Pea Soup is like enjoying a big warm hug in a bowl. It’s a comforting, hearty, and super savory soup that always hits the spot! With all of that being said, this soup is also on the healthier side since it’s loaded with veggies like carrots and celery along with the split peas. This is a comfort dinner that you can feel great about eating every last drop of. If you’re anything like me, you’ll be going back for seconds, too.
The Crockpot is really what makes this soup so very easy to make, of course! You do have to use a skillet at first just to cook the veggies, then it all goes into the slow cooker and simmers for about 7-8 hours on low until all of the flavors are deliciously melded together. As it cooks, the intoxicating aromas of the soup will permeate the house and have everyone excited for dinner! Trust me – you won’t have to tell anyone to sit at the table, they’ll already be waiting.
How to Make Split Pea Soup
As it goes with any trusty slow cooker recipe, this Split Pea Soup with Ham is SO easy to make!
- Cook the veggies. In a large skillet, heat the olive oil over med-high heat and add the onions, cooking until softened. Add the carrots and celery. Continue to cook the vegetables until they just start to caramelize. Stir in the garlic and cook for one minute.
- Deglaze the pan. Add the bay leaf, nutmeg and wine stirring with a wooden spoon and scraping up the brown bits on the bottom of the pan. Continue to cook until the wine is reduced by half.
- Slow cook it. Transfer the mixture to a slow cooker and add the ham, peas and stock. Stir to combine and season lightly with salt and pepper. Cover and cook on high for 4 hours or low for 7-8 hours.
- Enjoy! Taste for seasoning and add salt/pepper as needed. Serve immediately.
We love this programmable slow cooker with auto warm setting by CrockPot! It’s a great way to make dinners easy and keep them warm until you’re ready to eat. We pull this one out at least once a week and the price can’t be beat!
If you’d like to store your leftover Split Pea Soup with Ham, just pour it into an airtight food storage container and pop it in the fridge. Properly stored, it’ll stay fresh for about 2 days. It reheats well in the microwave, making lunch the next day so easy!
If you’d like to freeze your soup, keep it in an airtight freezer safe container. It’ll stay good for about 3 months in the freezer. Don’t forget to date and label it.
What kind of wine should I use?
Typically, I use dry white wines when I cook, but this recipe’s a little different. To help balance the rich savory and salty flavors in this soup, use a sweet white wine like Riesling to deglaze the pan.
Warm yourself up with some of my favorite soup recipes!
Get the Recipe: Slow Cooker Split Pea Soup Recipe
- 2 tablespoons olive oil
- 1 vidalia onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon nutmeg
- 3/4 cup Riesling or other dry white wine
- 1 ham bone or 1 1/2 cups small diced ham
- 12 ounces dried split peas
- 6-7 cups vegetable stock or chicken stock
- salt and pepper to taste
- 1 slow cooker
- In a large skillet, heat the olive oil over med-high heat and add the onions, cooking until softened. Add the carrots and celery. Continue to cook the vegetables until they just start to caramelize.
- Stir in the garlic and cook for one minute. Add the bay leaf, nutmeg and wine stirring with a wooden spoon and scraping up the brown bits on the bottom of the pan. Continue to cook until the wine is reduced by half.
- Transfer the mixture to a slow cooker and add the ham, peas and stock. Stir to combine and season lightly with salt and pepper.
- Cover and cook on high for 4 hours or low for 7-8 hours. Taste for seasoning and add salt/pepper as needed.
- Serve immediately or transfer to an airtight container and store in the refrigerator for up to 36 hours. The soup can be frozen in an airtight container for up to 3 months.