Dinner · Part 3 of 3: Tips & recipe card

Velvety Crockpot Split Pea Soup with Smoked Ham Hock Tips, FAQ & printable recipe

Name: Velvety Crockpot Split Pea Soup with Smoked Ham Hock
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 18 min
Cuisine: American
Ingredients: 1 large meaty smoked ham hock; 1 lb green split peas, rinsed; 2 carrots, diced; 2 stalks celery, diced; 1 onion, diced; 2 bay leaves; 6 cups chicken broth; Garlic butter croutons, for serving

By Clara Weller · Oct 16, 2026

A rustic ceramic bowl filled with thick, emerald-green split pea soup topped with golden garlic butter croutons.

Prep: 15 min
Cook: 8 h
Total: 8 h 18 min
Serves: 6

Includes 3 min resting

Tips for success

To achieve an even smoother consistency, you can use an immersion blender for a few quick pulses after the ham is removed, but be careful not to over-blend, as you want to retain some of the vegetable texture.

If the soup appears too thick after eight hours, stir in a small amount of warm chicken broth until you reach your desired thickness, keeping in mind that the soup will continue to thicken as it cools.

Enhance the flavor by adding a splash of cider vinegar or a squeeze of fresh lemon juice just before serving. The acidity helps to cut through the richness of the ham and the earthiness of the peas, brightening the overall flavor profile.

Additionally, fresh herbs like thyme or parsley can be stirred in at the very end to provide a pop of color and a fresh, aromatic finish that complements the smoky notes perfectly.

Variations

Vegetarian Split Pea Soup: Replace the ham hock with a tablespoon of smoked paprika and a drop of liquid smoke to mimic the savory depth. Use vegetable broth instead of chicken broth.
Spicy Split Pea Soup: Stir in a teaspoon of red pepper flakes or a diced jalapeño during the layering phase to add a subtle heat that cuts through the creamy texture.

Storage and make-ahead

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge.
Reheat: Reheat on the stove over low heat, adding a little broth to adjust the consistency.

Store any leftovers in an airtight container in the refrigerator. The soup will thicken considerably as it sits, so you may need to add a splash of water or broth when reheating.

The flavors often deepen overnight, making this an excellent dish for leftovers. Ensure the soup has cooled to room temperature, but do not leave it out for longer than two hours, before transferring it into the refrigerator for safe keeping.

This soup is an ideal candidate for making ahead, as it holds up very well over time. You can prepare the entire recipe and store it for up to three days in the refrigerator.

In fact, many find that the flavors are even more pronounced the next day. Simply follow the reheating instructions to bring it back to a perfect, velvety temperature when you are ready to enjoy it, making it perfect for busy weekday meals.

Serving ideas

Serve the soup in warm stoneware bowls to help maintain the temperature. The combination of the hot, velvety soup and the crunchy garlic butter croutons creates a wonderful sensory experience. For a complete meal, consider serving this with a side of crusty bread or a simple green salad dressed with a light vinaigrette, which helps balance the heartiness of the peas and the saltiness of the ham.

When plating, you can add a final flourish by drizzling a tiny bit of high-quality olive oil or a pinch of freshly cracked black pepper on top. Ensure the croutons are added at the very last second before serving so they retain their crisp texture. This attention to detail elevates the dish from a simple, rustic soup to a comforting, restaurant-quality meal that is perfect for sharing with family or friends.

Frequently asked questions

Can this soup be frozen?

Yes, this soup freezes very well. Allow it to cool completely before portioning it into freezer-safe containers. It can be stored for up to two months. When ready to eat, thaw it overnight in the refrigerator and reheat it gently on the stovetop, adding a small amount of liquid if the soup has thickened too much during storage.

What if the soup is too thick?

Split pea soup naturally thickens as it sits and cools. If it becomes too thick for your liking, simply stir in a small amount of warm chicken broth or water until you reach the desired consistency. Do this slowly, a tablespoon at a time, while heating the soup on the stovetop to ensure you do not make it too thin.

Is it necessary to soak the peas first?

No, there is no need to soak dried split peas before adding them to the slow cooker. Their small size allows them to soften and break down perfectly during the eight-hour cooking time. Simply rinsing them thoroughly to remove any debris is all the preparation required to ensure a clean and delicious result.

Recipe card

Velvety Crockpot Split Pea Soup with Smoked Ham Hock

Prep 15 minCook 8 hRest 3 minTotal 8 h 18 minServes 6

Ingredients

1 large meaty smoked ham hock
1 lb green split peas, rinsed
2 carrots, diced
2 stalks celery, diced
1 onion, diced
2 bay leaves
6 cups chicken broth
Garlic butter croutons, for serving

Instructions

Place the smoked ham hock, rinsed split peas, diced carrots, celery, and onion into the ceramic Crockpot. Add the bay leaves and pour the chicken broth over the mixture. Ensure all ingredients are evenly distributed for consistent cooking throughout the slow process.
Cover the Crockpot with its lid and cook on the LOW setting for 8 hours. During this time, the split peas will break down and dissolve into the broth, creating a thick, velvety purée consistency. The ham hock should become very tender, reaching an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before shredding.
Carefully remove the ham hock from the pot. Shred the tender meat away from the bone, discarding any excess fat or skin, and stir the shredded ham back into the thick soup. Ensure the meat has rested for at least 3 minutes to maintain succulence. Ladle the hot soup into bowls and top with crunchy garlic butter croutons just before serving.

Contains: gluten, milk, celery, sulfites

Estimated nutrition per serving

Calories: 350
Protein: 22 g
Carbohydrates: 45 g
Fat: 8 g
Fiber: 16 g
Sugar: 5 g
Sodium: 850 mg

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.