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    Home » Recipes » Soups » Pea And Ham Soup | Slow Cooker Recipe

    Pea And Ham Soup | Slow Cooker Recipe

    Published: Sep 16, 2020 by Lucy · This post may contain affiliate links · 13 Comments

    Jump to Recipe
    A bowl of soup made with split peas, vegetables and a ham hock.

    A hearty and healthy pea and ham soup made using split peas and a ham hock cooked in the slow cooker until thick, creamy and with tender pull-apart meat.

    A bowl of pea and ham soup with extra shredded ham hock on top.

    In winter, I absolutely love recipes cooked in the slow cooker, like Creamy Tuscan Chicken, Chicken Noodle Soup, and Beef Stroganoff. They're perfect for coming home to after a long day of work (or play).

    In our house, pea and ham soup is an all-time favourite, and it's even easier when you make it in the slow cooker.

    A white bowl filled with thick split pea soup and chunks of ham on top.

    With just a few simple ingredients, all you need to do is pop everything in the slow cooker, let it do its delicious thing, and have dinner ready and waiting for you.

    This really is such a delicious and hearty winter soup recipe - comfort food at it's very best! Thick, meaty and oh-so delicious!

    I love to make a big batch of this slow cooker ham & pea soup, have it for dinner, and then have the leftovers for lunch during the week. This recipe is perfect for freezing and saving for later.

    A white bowl filled with split pea soup with shredded ham on top.

    Why You're Going To Love This Recipe

    Budget Recipe – This filling and hearty recipe makes a BIG batch of soup meaning that you'll be able to feed your family and have leftovers too.


    Perfect For The Freezer – Speaking of leftovers... this recipe is perfect for freezing. Simply allow the soup to cool completely and then freeze in airtight containers for up to 3 months. Defrost and reheat in the microwave or stove-top.

    A spoon in a white bowl of yellow split pea soup with ham, in front of a slow cooker

    This warm, filling soup is perfect for throwing together without breaking the bank.

    What You Need

    • yellow split peas - or replace with green split peas
    • ham hock – sometimes called a pork knuckle
    • carrots
    • celery stalks
    • brown onion – also called yellow onions
    • water
    • vegetable stock powder
    All the ingredients for a pea and ham soup on a white marble bench

    How To Make This Soup

    Step 1 – Prep The Split Peas

    Rinse the yellow split peas using a strainer.

    Yellow split peas in a strainer.

    Place the peas into the base of the slow cooker (crockpot).

    Yellow split peas in a slow cooker.

    Step 2 – Add the Veggies and Ham

    Add the ham hock, chopped carrots, celery and brown onion. 

    A ham hock, celery, carrot and onion on top of split peas in a slow cooker.

    Step 3 – Add the Stock

    Mix the vegetable stock powder into the water and pour over the top of the ham hock and vegetables. 

    Vegetable liquid stock being poured into a slow cooker with a ham hock, vegetables and split peas
    Stock, vegetables and ham hock in a slow cooker.

    Step 4 – Cook

    Allow the soup to cook for 8 hours on low or 6 hours on high. 

    A slow cooker filled with simmering vegetable broth, ham hock and vegetables.

    Step 5 – Remove the Ham and Puree the Soup

    Carefully remove ham hock from the slow cooker. Allow to cool and then take off the fat and discard along with the ham bone. Chop the meat roughly and set aside while you puree the soup (optional) before placing the meat back into the slow cooker. 

    A ham hock being shredded with two forks.

    Recipe Tips & FAQ

    Can I leave out the ham hock?

    Absolutely! If you'd like that same smoky flavor without meat, you can add a little liquid smoke to your soup.

    What can I use other than yellow split peas?

    Green split peas will also work well, although keep in mind that they will make your soup sweeter than yellow split peas.

    What is the cooking time for this soup?

    Cook this soup in the slow cooker or crock pot for 6 hours on HIGH or 8 hours on LOW.

    Can I freeze this soup?

    Yes absolutely! Let the soup cool completely before pouring it into large resealable plastic containers. When you’re ready to eat your soup, either place the container in the refrigerator overnight to thaw and then reheat in the microwave or stove-top. Alternatively, defrost and reheat directly from frozen. 

    How do I make this soup smoother and thicker?

    After removing the ham hock, use a stick blender to puree it before adding the chopped meat back in. This is by far my preferred option for serving this soup as pureeing the split peas changes the soup from a broth and chunky vegetable texture to a rich, hearty, thick and creamy soup.

    A spoonful of thick vegetable and split pea soup with shredded ham.

    More Healthy Soup Recipes

    There's nothing better than a hearty and nourishing soup - whether you're in the depths of winter or just looking for a veggie fix! Click here for a collection of my very favourite healthy winter soups. 

    A collage of pictures of colourful soups in bowls.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

     

    A hearty and healthy Slow Cooker Pea & Ham Soup that can be prepped in the morning and ready for dinner at night... the perfect winter soup! 

    Slow Cooker Pea & Ham Soup

    A hearty and healthy Slow Cooker Pea & Ham Soup that can be prepped in the morning and ready for dinner at night... the perfect winter soup! 
    5 from 7 votes
    Print Pin Rate
    Course: Soup
    Cuisine: western
    Prep Time: 10 minutes minutes
    Cook Time: 8 hours hours
    Total Time: 8 hours hours 10 minutes minutes
    Servings: 6 serves
    Calories: 249kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 2 cups yellow split peas 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
    • 8 cups water
    • 3 tsp vegetable stock powder
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Place the rinsed yellow split peas into the base of the slow cooker. 
    • Add the ham hock, chopped carrots, celery and brown onion. 
    • Mix the vegetable stock powder into the water and pour over the top. 
    • 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

    RECIPES NOTES & TIPS
    Ingredients Info:
    Ham hock – sometimes called a pork knuckle
    Brown onion – also called yellow onions
    Yellow split peas - can be substituted with green peas
     
    Recipe Tips:
    Freezing - Let the soup cool completely before pouring it into large microwave containers. When you’re ready to eat your soup, either place the container in the refrigerator overnight to thaw and then reheat in the microwave or stove-top. Alternatively, defrost and reheat directly from frozen. 
    Pureeing the soup - to make the soup thicker, smoother and creamier, remove the ham hock and shred the meat. While the meat is removed, use a stick blender to puree the soup and then add the chopped meat back into the slow cooker. Pureeing the split peas changes the soup from a broth and chunky vegetable texture to a rich, hearty, thick and creamy soup.

    Nutrition

    Calories: 249kcal | Carbohydrates: 45g | Protein: 16g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 324mg | Potassium: 820mg | Fiber: 18g | Sugar: 8g | Vitamin A: 5285IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 3.1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Dianne Sleeman

      June 05, 2023 at 5:22 pm

      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

      Reply
      • Lucy

        June 06, 2023 at 8:20 am

        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.

        Reply
        • Dianne Sleeman

          June 06, 2023 at 10:13 am

          Thank you for your prompt reply. Will cook ham hock and skim I think and then do veg later.

          Reply
          • Lucy

            June 06, 2023 at 5:12 pm

            Sounds delicious!

            Reply
    2. Emma

      June 30, 2021 at 5:37 pm

      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 🙂

      Reply
      • Lucy

        July 01, 2021 at 7:49 am

        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!

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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