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white bowl of soup with a spoon and striped blue napkin on white background

Crockpot Split Pea Soup

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This easy, nourishing, Crockpot Split Pea soup is made with simple pantry ingredients but the flavor is so rich, layered & comforting. Naturally vegan, or make it with ham or a ham bone, includes stovetop as well.
Course Soup
Diet Gluten Free, Vegan, Vegetarian
Keyword Crockpot, hamburger soup, Slow Cooker, split pea soup, split peas
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
Servings 6
Calories 299

Ingredients

  • 1 pound split peas rinsed and picked over
  • 1 medium yellow onion diced
  • 1 cup celery diced
  • 2 cups carrot diced
  • 3 cloves garlic minced or finely grated
  • 1-2 bay leaves
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 quart vegetable broth or chicken stock
  • 2 cups water
  • Optional: 1 ham bone or 2 cups diced ham

To add at the end

  • 1 tablespoon red wine vinegar or fresh lemon juice

Optional serving suggestions

  • chopped flat leaf parsley, freshly ground black pepper, hot sauce, crusty bread

Instructions

Slow Cooker Instructions

  • Add the split peas, onion, celery, carrot, garlic, bay leaves, smoked paprika, salt, broth, water and the ham or ham bone (if using) to a 6-quart slow cooker, stirring to combine.
  • Cover and cook on high for 5-6 hours or low for 7-8. Do not remove the lid during the cooking time.
  • Uncover, add the red wine vinegar, and stir to combine. Remove the ham bone (if using) and discard. Taste and add additional salt or vinegar if desired. Serve with toppings of your choice.
  • Note that this soup may be on the thin side at first. In testing, I turned my slow cooker completely off at the end of the cook time, leaving it covered in the slow cooker for an hour. During that time it cooled slightly and was significantly thicker, making it the ideal thickness. For this reason, if you like a thicker soup, I recommend allowing an additional hour for cooling when making this recipe.

Stovetop Instructions

  • Add the split peas, onion, celery, carrot, garlic, bay leaves, smoked paprika, salt, broth, water and the ham or ham bone (if using) to a large pot or Dutch oven, stirring to combine.
  • Cover, bring to a boil, then reduce to a simmer. Cook on low for 40-50 minutes, or until the peas are cooked through and the soup has thickened.
  • Uncover, add the red wine vinegar, and stir to combine. Remove the ham bone (if using) and discard. Taste and add additional salt or vinegar if desired. Serve with toppings of your choice.

Notes

This soup thickens quite a bit as it cools, so if you want a slightly thicker consistency, allow it to cool for 30 minutes or so before serving. 
Add a splash of stock or water upon reheating if it’s too thick.
The smoked paprika lends a smoky flavor to the soup, but if you don’t have it or don’t want to use it it can be omitted.
Nutrition information calculated without ham or ham bone.
See notes above for recipe variations including Split Pea Soup with Bacon,
Split Pea Soup with Potatoes, Thick Split Pea Soup, Yellow Split Pea Soup, and Smoky Split Pea Soup.

Nutrition

Calories: 299kcal | Carbohydrates: 55g | Protein: 20g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 835mg | Potassium: 964mg | Fiber: 22g | Sugar: 10g | Vitamin A: 7482IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 4mg