Slow Cooker Split Pea Soup
Recipe type: Soups, Chilis, and Broths
Prep time: 
Cook time: 
Total time: 
Serves: 12 cups
  • 10 cups water or vegetable stock
  • 1 hambone (see vegan option below)
  • 1 pound split peas, rinsed and sorted (2 cups)
  • 1 medium onion, chopped
  • 1 cup carrots, chopped
  • 2 cups celery, chopped
  • 2 bay leaves
  • 2 cloves garlic, chopped
  • ¼ teaspoon thyme
  • ½ teaspoon rosemary
  • 1 teaspoon fresh ground pepper
  • ½ teaspoon salt
  • 2 cups diced ham, reserved
Optional garnish:
  • Sour Cream
  • Toasted Sliced Almonds
  • Worcestershire Sauce
  • Bacon
  • Chopped Parsley or Basil
  1. Rinse and sort dried split peas, making sure to remove any debris or pebbles. Place in 6-quart slow cooker.
  2. Add water/stock, hambone, carrots, celery, bay leaves, garlic, thyme, rosemary, pepper, and salt.
  3. Cook for 6-8 hours on low heat. Peas should be very tender and vegetables very soft.
  4. Remove the bay leaf and transfer the soup in batches to a blender and puree.
  5. After all the soup has been pureed, add the reserved, diced ham.
  6. Season and garnish to taste. Serve.
We recommend using organic ingredients when possible. We also recommend humanely-raised, local meat.

Vegan/Vegetarian option: Make sure to use vegetable stock instead of water and omit the hambone. Before adding the vegetables to the slow-cooker, sauté them over medium low heat and add in 2 teaspoons of smoked paprika. Cook them until soft and transfer to slow-cooker.
Recipe by Bruce Bradley at