Split Pea and Ham Soup (Stovetop + Slow Cooker)
This post may contain affiliate links. Please read my disclosure policy.
Split Pea and Ham Soup is cozy, hearty, and deeply comforting. It’s the kind of soup that warms the entire house as it simmers, filling every room with a mouthwatering aroma. Split peas break down into a naturally creamy texture, and the smoky ham infuses the broth with incredible flavor. Whether you make it on the stovetop or in the slow cooker, this classic cold-weather staple reheats beautifully and freezes perfectly.
Table of Contents
WHY YOU’LL LOVE HAM AND SPLIT PEA SOUP
- Cozy, hearty soup simmered low and slow for the creamiest texture.
- Smoky ham + split peas + aromatics = classic comfort.
- No cream, no soaking, and it freezes beautifully.
- Perfect stovetop or slow cooker cold-weather meal.
- Nostalgic, filling, and unbelievably comforting.
Split Pea and Ham Soup
This soup always takes me straight back to my great-grandma’s house in the fall. Even as a picky kid, I couldn’t resist her split pea soup simmering on the stove.
I can still remember walking through her front door and smelling that cozy, savory aroma drifting through the whole house.
So this split pea and ham soup recipe is my way of keeping her tradition alive: simple ingredients, slow comfort, and the kind of soup that warms you right down to your bones.
Don’t have time to make it on the stovetop? You can make split pea and ham soup in the slow cooker instead, so it’s ready and waiting as soon as you get home.
INGREDIENT NOTES
- Chicken Stock: I always reach for Kitchen Basics chicken stock. It has the perfect depth of flavor and just the right amount of salt, so I always keep it stocked in my pantry.
- Ham: Any smoked ham works! Diced ham, ham steaks, or leftover holiday ham. A meaty ham bone adds extra richness.
- Split Peas: No soaking required. Green split peas provide a creamy, hearty texture as they break down.
- Bay Leaves: Without these, your ham and split pea soup with taste like “something’s missing.” You only need two to flavor the whole pot!
- Salt: Add at the end so you can control the seasoning after tasting the ham and stock levels.
VARIATIONS
- Add a Ham Bone: Add with the stock, replacing 2 cups of the liquid with water.
- Smokier Flavor: Include ¼ teaspoon smoked paprika.
- Extra Vegetables: Add cubed potatoes or parsnips for more texture.
- Herb Boost: Stir in fresh thyme or rosemary at the end.
- Creamier Texture: Blend half the soup and stir it back in.
SERVING SUGGESTIONS
- Serve with crusty bread, biscuits, or garlic toast.
- Top split pea and ham soup with croutons, a drizzle of olive oil, or a dollop of sour cream.
- Add cracked black pepper for brightness.
- Pair with a simple side salad or a grilled cheese sandwich.
SPLIT PEA AND HAM SOUP RECIPE FAQ
Not for this recipe. They will soften naturally as they simmer, though older peas may need a little extra time in the pot.
However, it is a good idea to rinse them in a colander and pick out any tiny pebbles or debris that may have snuck into the bag.
Yes. Allow the soup to cool completely, then transfer to storage containers.
Freeze for up to 3 months, thawing the refrigerator overnight before warming on the stovetop or in the microwave. If the texture is too thick, stir in a little extra stock or water when reheating.
You bet! Add everything (except the butter) to a large crockpot and give it a quick stir. Cook on Low for 8-10 hours or on Medium for 6-8 hours. The High setting will cause scorching.
Once the soup is thick and creamy, give it another good stir and taste before serving to adjust any seasonings.
Making split pea soup is all about slow transformation. The peas melt into the broth and create a silky, naturally creamy base without needing any cream.
Sautéing the aromatics first builds depth, the ham infuses the stock with smoky richness, and the long, gentle simmer turns simple ingredients into a hearty, stick-to-your-ribs soup.
Taking time to simmer it low and slow is what makes this split pea and ham soup recipe taste like it came straight out of a cozy kitchen from a generation ago.
DONNA’S PRO TIPS
- Pick through split peas to remove any debris before cooking.
- Stir occasionally during simmering to prevent the peas from sticking.
- Add salt only after simmering. The soup may already be well-seasoned from the ham and stock.
- Blend part of the soup for an ultra-creamy texture.
- Add a ham bone if you have one for deeper flavor.
- Thin with stock or water when reheating. Split pea and ham soup thickens significantly as it cools.
TOOLS NEEDED
- 6-8 Quart Soup Pot: Choose a heavy-bottomed pot for even cooking.
- Cutting Board and Knife: To dice the onion, celery, and carrot.
- Wooden Spoon: For sautéing the veggies and stirring the soup.
- Measuring Cups and Spoons: Accurate measuring = balanced flavor.
- Slow Cooker (Optional): A 6-quart crockpot works best.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Cozy, hearty split pea soup simmered low and slow for the creamiest texture.
- Smoky ham + split peas + aromatics = classic comfort.
- No cream, no soaking, and freezes beautifully.
- Perfect stovetop or slow cooker cold-weather meal.
- Nostalgic, filling, and unbelievably comforting.
Split Pea and Ham Soup (Stovetop + Slow Cooker)
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 ribs celery, diced
- 1 carrot, peeled and diced (about ¾ cup)
- 3 garlic cloves, minced (about 1 ½ teaspoons)
- 8 cups chicken stock
- 1 pound smoked ham, diced (about 3 cups)
- 1 pound dried split peas
- 2 bay leaves
- 1/4 teaspoon coarse ground black pepper, plus more as desired
- Kosher salt, to taste
- Chopped parsley and black pepper, for garnish (optional)
Instructions
- Sauté the Vegetables: Place a 6–8 quart soup pot over medium heat and melt 2 tablespoons unsalted butter. Add 1 large yellow onion, 2 ribs celery, and 1 carrot. Cook for about 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the 3 garlic cloves and cook for 1–2 minutes more until aromatic.
- Build the Soup: Add the 8 cups chicken stock, 1 pound smoked ham, 1 pound dried split peas, 2 bay leaves, and 1/4 teaspoon coarse ground black pepper. Stir well to combine. Split peas do not need to be soaked; they will soften naturally as they simmer. If you have a leftover meaty ham bone, you may add it here for even richer flavor (see Donna’s Notes).
- Simmer the Soup: Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the split peas are completely softened and the soup has thickened naturally.
- Note: Older peas or peas stored a long time may require additional simmer time.
- Adjust Seasoning: Remove the bay leaves. Taste the soup and add Kosher salt as needed, as the saltiness of ham and stock can vary. Add additional black pepper if desired.
- Serve: Ladle the soup into bowls. Sprinkle with black pepper and chopped parsley, if desired. The soup will continue to thicken as it sits. Stir in a splash of stock or water when reheating if needed.
Donna’s Notes
Reheating: Reheat gently on the stovetop or microwave in short intervals. Add extra stock or water if the soup becomes too thick. Slow Cooker Instructions: Add all ingredients except the butter to the slow cooker. Cook on LOW for 8–10 hours or MEDIUM for 6–8 hours, until the peas are soft and the soup is thick and creamy. Stir well before serving.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
