Love this? Pin it for later!
There’s something deeply comforting about coming home to a pot of split pea soup that’s been slowly simmering all day. The savory aroma of ham hock mingling with earthy split peas, sweet carrots, and aromatic herbs wraps around you like a warm blanket. This slow cooker split pea soup with ham hock has become my go-to recipe whenever I need a no-fuss, soul-warming meal that practically cooks itself while I tackle the rest of my day.
I first started making this recipe after my grandmother passed down her vintage slow cooker to me. She used to make a similar soup every winter, and I remember standing on a stool next to her stove, watching the peas break down into that gorgeous creamy texture. Now, with my own family, I love setting everything up in the morning and letting the slow cooker work its magic. By dinnertime, we’re greeted with a rich, hearty soup that tastes like it’s been lovingly tended for hours—because it has! Whether it’s a busy weeknight, a cozy Sunday, or you’re meal-prepping for the week ahead, this recipe delivers maximum flavor with minimal effort.
Why This Recipe Works
- Set-and-forget convenience: Just 15 minutes of prep, then the slow cooker does all the work.
- Deep, smoky flavor: Ham hock infuses every spoonful with rich, meaty umami.
- Creamy without dairy: Split peas naturally thicken the soup—no cream needed.
- Budget-friendly: A humble bag of split peas and a ham hock feed a crowd for pennies.
- Freezer hero: Make a double batch and freeze portions for up to 3 months.
- Nutrient powerhouse: 20 g plant-based protein + 15 g fiber per serving.
Ingredients You'll Need
Each ingredient in this soup plays a vital role in building layers of flavor and texture. Let’s break them down so you can shop with confidence:
- Dried green split peas: Look for bright, uniform peas in the bulk or bean aisle. Older peas take longer to soften, so buy from a store with high turnover. No need to pre-soak, but pick through and rinse well.
- Smoked ham hock: Usually found near the bacon or ham section. A 1–1.5 lb hock is perfect for 6–8 servings. If you can’t find one, substitute smoked turkey wings or 8 oz diced ham.
- Aromatics: One large yellow onion, two carrots, and two celery ribs create the classic mirepoix base. Dice small so they soften evenly.
- Garlic: Three cloves, minced. Fresh is best, but ½ tsp garlic powder works in a pinch.
- Low-sodium chicken broth: Using low-sodium lets you control saltiness; the ham hock adds plenty of salt as it cooks.
- Bay leaf & dried thyme: Earthy, herbal notes that complement the peas. Strip the thyme leaves if using fresh (1 tsp).
- Red potatoes: Two small potatoes, diced (skin on for extra nutrients). They dissolve slightly, adding body. Yukon or russet work too.
- Black pepper: Start with ½ tsp; add more at the end for heat.
Substitution tip: For a vegetarian version, swap the ham hock for a parmesan rind plus 1 tsp smoked paprika, and use vegetable broth.
How to Make Slow Cooker Split Pea Soup with Ham Hock
Prep the vegetables
Dice onion, carrots, celery, and potatoes into ½-inch pieces. Mince garlic. Store everything in an airtight container the night before to save time in the morning.
Rinse and sort the peas
Spread split peas on a baking sheet; discard any stones or shriveled peas. Transfer to a fine-mesh strainer and rinse under cold water until the water runs clear.
Layer ingredients in slow cooker
Add rinsed peas, chopped vegetables, ham hock, bay leaf, thyme, and pepper. Pour in 6 cups broth; give everything a gentle stir to distribute.
Cook low and slow
Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until peas are completely softened and ham hock meat pulls away easily.
Shred the ham
Remove ham hock to a plate; discard skin and bones. Shred meat into bite-size pieces, discarding fat. Return meat to slow cooker and stir.
Adjust consistency
If soup is too thick, thin with hot broth or water until it’s velvet-coat-the-spoon consistency. Taste and season with salt and pepper.
Optional texture boost
For a silkier texture, ladle 2 cups of soup into a blender, puree until smooth, then stir back into the pot.
Serve and garnish
Ladle into warm bowls. Top with croutons, a drizzle of olive oil, or a pinch of smoked paprika. Refrigerate leftovers within 2 hours.
Expert Tips
Overnight soak trick
If you’re sensitive to legumes, soak peas in hot salted water for 1 hour, drain, then proceed. Reduces natural compounds that cause bloating.
Salt at the end
Ham hocks vary in saltiness. Wait until after shredding and tasting before adding more salt to avoid an overly salty soup.
Quick chill
To cool soup fast for storage, place the removable insert into a sink filled with ice water; stir every 5 minutes until lukewarm.
Smoky upgrade
Add ½ tsp smoked paprika or a dash of liquid smoke if your ham hock is mild and you want deeper smoky notes.
Variations to Try
- Vegetarian: Swap ham hock for 2 cups diced smoked tofu + 1 tsp smoked paprika; use veggie broth.
- Curried: Add 1 Tbsp yellow curry powder and ½ tsp turmeric with the broth. Finish with a squeeze of lime.
- Spicy: Stir in 1 diced jalapeño and ¼ tsp cayenne for gentle heat.
- Garden boost: Add 2 cups chopped fresh spinach or kale during the last 15 minutes of cooking.
- Instant Pot: Cook on high pressure for 18 minutes, natural release 15 minutes, then shred ham.
Storage Tips
Refrigerator: Cool completely and store in airtight containers up to 4 days. The soup will thicken; thin with broth when reheating.
Freezer: Portion into freezer-safe quart bags, lay flat to freeze, up to 3 months. Thaw overnight in fridge, then warm gently.
Make-ahead: Chop all vegetables and keep in a zip-top bag with the ham hock for up to 24 hours. In the morning, dump into slow cooker, add peas and broth, and start.
Frequently Asked Questions
Slow Cooker Split Pea Soup with Ham Hock
Ingredients
Instructions
- Layer ingredients: Add split peas, onion, carrots, celery, potatoes, garlic, ham hock, bay leaf, thyme, and pepper to slow cooker. Pour in broth.
- Cook: Cover and cook on LOW 8–9 hours or HIGH 5–6 hours, until peas are very soft.
- Shred ham: Remove ham hock, shred meat, discard skin and bones. Return meat to soup.
- Season: Taste and add salt if needed. Thin with hot water or broth to desired consistency.
- Serve: Ladle into bowls and garnish as desired. Store leftovers covered in the refrigerator up to 4 days or freeze up to 3 months.
Recipe Notes
Soup thickens as it stands. Reheat with a splash of broth or water for the perfect texture.
