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.
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.
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.
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.
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
- celery stalks
- brown onion – also called yellow onions
- vegetable stock powder
How To Make This Soup
Step 1 – Prep The Split Peas
Rinse the yellow split peas using a strainer.
Place the peas into the base of the slow cooker (crockpot).
Step 2 – Add the Veggies and Ham
Add the ham hock, chopped carrots, celery and brown onion.
Step 3 – Add the Stock
Mix the vegetable stock powder into the water and pour over the top of the ham hock and vegetables.
Step 4 – Cook
Allow the soup to cook for 8 hours on low or 6 hours on high.
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.
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.
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.
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Slow Cooker Pea & Ham Soup
- 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
- 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.