Cozy Slow Cooker Split Pea Soup with Smoked Ham Tips, FAQ & printable recipe

Tips for success

For a more intense smoky flavor, consider lightly searing the ham hock in a pan before adding it to the slow cooker, although this is optional. Adding a bay leaf or a sprig of fresh thyme during the cooking process can add an extra layer of herbal complexity that pairs beautifully with the earthy split peas.

When serving, consider topping the soup with crispy croutons or a drizzle of high-quality olive oil to add a textural contrast to the velvety soup base.

If you prefer a perfectly smooth soup, you can use an immersion blender to process the soup once the ham hock has been removed. Simply blend until the desired consistency is achieved, then stir the shredded ham back in.

This technique is particularly useful if you want to ensure the vegetables are completely incorporated into the pea base. Remember to taste the soup before serving, as the salt content in the ham and broth can vary, and adjust accordingly with salt and freshly cracked black pepper.

Variations

• Vegetarian Split Pea Soup: Omit the ham hock and honey-glazed ham. Replace chicken bone broth with a rich vegetable stock. Add a teaspoon of smoked paprika and a drop of liquid smoke to replicate the savory, smoky depth of the original recipe.
• Spicy Sausage Split Pea: Replace the smoked ham with sliced smoked sausage or kielbasa. Add a pinch of red pepper flakes during the last hour of cooking to introduce a subtle heat that cuts through the creamy texture of the peas.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.

Reheat

Reheat on the stovetop over low heat, stirring frequently. Add a small amount of water or broth to thin if necessary.

Allow the soup to cool to room temperature for no more than two hours before transferring it to airtight containers. Store it in the refrigerator for up to three days.

When reheating, do so gently on the stovetop over low heat, stirring occasionally to prevent sticking, as the soup will thicken significantly once chilled. You may need to add a splash of water or broth to restore the original consistency, as the peas will continue to absorb liquid while stored.

This soup is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. Prepare the soup as directed and let it cool completely before portioning it into containers.

It can be made up to two days in advance, making it a convenient option for meal planning. When ready to serve, simply reheat the desired portion on the stove. This convenience makes it a perfect choice for busy weeknights when you want a hearty, homemade meal without the effort.

Serving ideas

Serve this soup hot in warm stoneware bowls to help maintain the temperature. A garnish of fresh thyme leaves or a small swirl of herb-infused butter adds a bright, professional touch that complements the rich, smoky flavors. Because the soup is quite dense, it pairs wonderfully with a side of crusty sourdough bread or warm garlic toast, which are perfect for dipping and scooping up every last bit of the velvety pea purée.

For a more substantial meal, accompany the soup with a crisp green salad tossed in a light vinaigrette to cut through the richness of the ham. If you enjoy a bit of heat, a dash of red pepper flakes or a small drizzle of hot sauce can provide a nice contrast to the earthy peas. The soup is satisfying enough to be a standalone main course, but these simple additions can elevate the dining experience and provide a balanced and memorable meal for your guests.

Frequently asked questions

Recipe card

Cozy Slow Cooker Split Pea Soup with Smoked Ham

Prep 15 minCook 7 hRest 5 minTotal 7 h 20 minServes 6

Ingredients

• 1 lb green split peas, rinsed
• 1 smoked ham hock
• 2 cups diced honey-glazed ham
• 3 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 6 cups chicken bone broth
• 3 tbsp salted butter

Instructions

1. Place the rinsed green split peas, smoked ham hock, diced honey-glazed ham, carrots, celery, and onion into the 6-quart slow cooker. Pour the chicken bone broth over the ingredients to ensure everything is submerged for even cooking.
2. Cover the slow cooker with its lid and set it to cook on LOW for 7 hours. Once cooked, ensure the ham hock reaches an internal temperature of 145°F (63°C) and let the meat rest at least 3 minutes before shredding.
3. Remove the ham hock from the slow cooker and shred any remaining meat from the bone, then stir it back into the pot. Add the salted butter and stir until fully incorporated and melted throughout the soup. Ladle the hot soup into stoneware bowls and serve immediately.

Contains: celery, milk

Estimated nutrition per serving

Calories

320

Protein

18.5 g

Carbohydrates

42 g

Fat

8 g

Fiber

12 g

Sugar

4.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.