There's nothing quite as comforting as a big pot of Slow Cooker Pea and Ham Soup bubbling away all day while you get on with life. It's a classic, no-fuss winter soup that's budget-friendly, hearty and perfect for batch cooking. I love serving it with crusty bread on cold nights, then using the leftovers for easy, warming lunches during the week.
If you love comforting soups cooked long and slow, like my Pumpkin Soup or Creamy Potato & Leek Soup, then this one will quickly become a staple too.
I love this recipe. I have made it soooo many times. My partner loves meat, so I actually use 2 ham hocks, but everything else I follow to a T.
Literally takes 15 mins to prep & throw in, and it's done. So easy and so tasty!
- Brooke
Pea and ham soup is a timeless favourite for good reason. Made with split peas and a ham hock, it slowly cooks into a thick, nourishing soup that's naturally high in protein and fibre. Using the slow cooker keeps things easy - minimal prep, no stove-watching and deep, comforting flavour ready by dinnertime.
Unlike quick stovetop versions, slow cooking lets the ham hock gently break down, infusing the whole soup while keeping the meat beautifully tender. The split peas soften and thicken naturally as they cook, giving you that creamy, hearty texture without needing any cream at all.
The result is a soup that's hearty enough to serve on its own, but also brilliant with crusty bread or alongside something simple like my homemade Soft White Bread Rolls or jazz it up with tasty Puff Pastry Spinach & Feta Scrolls on the side.
Why You're Going To Love This Recipe
- Set-and-forget goodness with just 10 minutes of prep - the slow cooker does the rest
- Budget-friendly ingredients that turn into a seriously filling, satisfying meal
- Perfect for batch cooking - ideal for lunches, meal prep and freezing for busy nights
- Naturally thick and creamy, with no cream required
- Classic family-approved comfort food that's warming, hearty and nourishing
Jump to:
Pea And Ham Soup Ingredients
One ham hock brings big, rich flavour, and with the rest of the ingredients being so budget-friendly, this soup is a real winter winner.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Split peas - Rinse them well before cooking to remove excess starch. You can use green split peas or yellow split peas; green are slightly sweeter, but both cook the same.
- Ham hock (pork knuckle) - This is the key flavour base. It slowly releases smoky, savoury goodness into the soup as it cooks.
Variations
- Extra veggies - In addition to the carrot, celery and onion, add diced potato, leek or sweet potatoes for an even heartier soup.
- Meat-free - Yes, for a vegetarian version, omit the ham hock and enjoy a healthy split pea soup!
- Chunky style - Skip blending entirely if you prefer a brothy, rustic soup.
- Extra smoky flavor - Stir through a little chopped bacon or smoked paprika at the end.
- Gluten-free - This recipe is naturally gluten-free; just double-check your stock label.
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How To Make Pea And Ham Soup In A Slow Cooker
Making pea and ham soup in the slow cooker/crockpot couldn't be easier - just add everything to the bowl and let it gently simmer away all day.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Rinse the split peas thoroughly - and add them to the base of your slow cooker.
- Prepare vegetables - peel carrots and chop, wash and chop celery stalks, and finely dice the onion.
- Slow cook - add the ham hock and chopped vegetables to the slow cooker and pour over the vegetable stock, making sure everything is fully submerged. Cook on LOW for 8 hours or HIGH for 6 hours.
- Remove the ham hock - discard the bone and excess fat, then roughly shred the meat. Set aside.
- Blend the soup - until smooth using a stick blender (optional but recommended). Note: Use extra care as the liquid will be very hot!
- Add shredded ham - return the meat to the blended soup, stir well and serve hot.
Recipe Tips
- Blending the soup gives it that classic thick, creamy texture, but it's completely optional.
- Always remove the ham hock before blending to avoid hitting the ham bone.
- If using a stick blender, blend slowly to prevent hot splashes.
- For a food processor or Thermomix, blend in batches once the soup has slightly cooled.
- If the soup thickens too much, stir through a little extra hot stock or water to loosen it.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooled soup in airtight containers for up to 3 months.
- Reheating: Remove from the freezer and defrost overnight in the fridge, then reheat gently on the stovetop or in the microwave.
Slow Cooker Pea And Ham Soup FAQs
Soaking is not needed. Simply rinse the split peas well under cold running water to remove any dust or debris from the drying process, then they're ready to use
You can, however, the soup will be more brothy and chunky - yet still delicious!
Yes, both chicken and beef stock work well and add extra savoury flavour.
Split peas continue to thicken as they cool. Simply add extra stock when reheating.
More Slow Cooker Recipes
The slow cooker isn't just brilliant for hearty, healthy soup recipes - it's a lifesaver for so many family dinners. Just set it, forget it and get on with your day.
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Slow Cooker Pea and Ham Soup
Ingredients
- 2 cups split peas green or yellow, rinsed
- 1 (approx 750g) ham hock also known as pork knuckle
- 3 medium carrots peeled and chopped
- 3 celery stalks chopped
- 1 brown onion finely chopped
- 2000 ml (8 cups) vegetable stock liquid
Instructions
- Place the rinsed split peas into the base of the slow cooker.
- Add the ham hock, chopped carrots, celery and brown onion.
- Pour the vegetable liquid stock over the top of the hock and vegetables.
- Allow to cook for 8 hours on low or 6 hours on high.
- Remove the ham hock, cut off the fat and discard (along with the bone). Chop the meat roughly and set aside while you puree the soup using a stick blender (optional - see notes). Return the meat to the slow cooker and serve.
Notes
- Blending the soup gives it that classic thick, creamy texture, but it's completely optional.
- Always remove the ham hock before blending to avoid hitting the bone.
- If using a stick blender, blend slowly to prevent hot splashes.
- For food processors or Thermomix, blend in batches once slightly cooled.
- If the soup thickens too much, stir through a little extra hot stock or water.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooled soup in airtight containers for up to 3 months.
- Defrost overnight in the fridge and reheat gently on the stovetop or in the microwave.
Alethea Jacobs says
Fantastic result. Very delicious !
Dianne Sleeman says
Hi Lucy, I dislike taste fat so when making soup with Ham Hock in slow cooker, does the taste of fat permeate through the veg ? Would I be better at cooking the ham hock then skimming off fat, then put split peas and veg in Ham stock and slow cook again?
Thank you
Dianne
Lucy says
Hi Dianne, if you're really sensitive to that taste, it may be best to cook them seperately and then mix together at the end.
Dianne Sleeman says
Thank you for your prompt reply. Will cook ham hock and skim I think and then do veg later.
Lucy says
Sounds delicious!
Emma says
Have just made this, but used 2L if vegetable stock instead of water a powder, the soup is a little runnier than I had hoped.. What would be the best way to thicken it up?
It is delicious though! Just need a thicker consistency for my kids 🙂
Lucy says
Hi Emma, if you'd like it thicker, I would recommend using slightly less stock next time. If you'd like to thicken the batch you already have, you can dissolve a little cornflour with water and stir through the soup. Good luck!