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This thick and hearty pea soup brings back childhood memories of the soup my grandfather cooked for logging crews in the Northern Maine woods. The soup was made with yellow split peas and was served with loaves of his freshly baked homemade bread. It was a “stick-to-your-ribs” dish—it satisfied lumberjacks!
This soup is made with a leftover ham bone, but meaty smoked ham shanks or ham hocks will work as well. For a meatier soup, add some sliced smoked sausage or extra leftover ham. The peas should melt down to make a thick soup, but you may mash them if it isn’t thick enough. Or puree it in the blender (about 2 cups at a time) before you add the chopped or shredded ham back to the soup.
I have made this version with green split peas, but yellow split peas may be used for a traditional French Canadian soup.
What You’ll Like About This Dish
So easy and hands-off. The slow cooker does all the work for you—just set it and forget it!
Rich and satisfying. The peas melt into a thick, hearty soup with plenty of smoky ham flavor.
Flexible and forgiving. Works with any ham bone, shank, or hocks—and can be pureed smooth or left chunky.
Ingredient Notes
- Split peas: Green or yellow split peas both work; yellow gives a classic French Canadian flavor.
- Ham bone, shank, or hocks: Adds deep, smoky, meaty flavor—leftover ham or sliced smoked sausage can be added for more meat.
- Carrot: Sweetness and color for balance.
- Onion: Classic aromatic for flavor.
- Celery with leaves: Adds flavor and a subtle herbal note.
- Dried thyme: Earthy, woodsy flavor that complements ham and peas.
- Kosher salt and black pepper: For seasoning—adjust to taste at the end.
- Vegetable or chicken stock: Use unsalted or low sodium to control salt.
- Water: Keeps the soup from getting too salty or concentrated.
- Parsley and croutons: Optional, for a fresh garnish and crunchy finish.
Steps to Make Slow Cooker Pea Soup
- Rinse the peas in a colander, picking out any damaged ones.
- Add peas, carrot, onion, celery, thyme, salt, pepper, stock, and water to the slow cooker.
- Add the ham bone or shank, pushing it under the liquid.
- Cover and cook on low for 8 to 9 hours, until peas are very soft.
- Remove ham bone or shanks and skim any fat from the surface.
- Chop or shred ham from the bones and return to the soup.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with parsley and croutons if desired.
Tips for Success
- Use unsalted or low-sodium broth—ham can add plenty of salt.
- For a creamier soup, mash the peas with a potato masher or puree part (or all) in a blender before adding the ham back.
- If you want a meatier soup, add diced smoked sausage or extra ham near the end of cooking.
- Add a splash of vinegar or squeeze of lemon just before serving to brighten the flavors.
- Soup will thicken as it cools—thin with extra broth or water if needed.
Recipe Variations
- Traditional yellow pea soup: Use yellow split peas for classic flavor and color.
- Vegetarian: Omit ham and use vegetable broth; add smoked paprika for depth.
- Extra vegetables: Add diced potatoes, parsnips, or leeks with the other veggies.
- Pureed version: Blend part or all of the soup for a smooth texture.
- Spicy: Stir in a pinch of crushed red pepper flakes or add a diced jalapeño.
Serving Suggestions
- Serve with seasoned croutons or a thick slice of homemade bread.
- Pair with a simple green salad or coleslaw.
- Top each bowl with extra chopped ham or crispy bacon.
- Add a dollop of sour cream or plain yogurt for richness.
- Sprinkle with fresh parsley or chives for a burst of color.
How to Store
Refrigerate: Cool leftover soup and refrigerate in a covered container for up to 4 days. The soup will thicken as it sits; thin with a splash of broth or water when reheating.
Freeze: Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheat: Warm soup on the stove over medium heat, adding broth or water as needed for desired consistency.
Slow Cooker Pea Soup
Ingredients
- 1 pound split peas
- 1 cup carrot, diced
- 1 cup onion, chopped
- ¾ cup celery, chopped, with leaves
- 1 tsp dried leaf thyme
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 cups vegetable stock, or chicken stock, preferably unsalted
- 3 cups water
- Meaty ham bone or shank
- Chopped fresh parsley and croutons, for garnish
Recommended Equipment
Instructions
- Rinse the peas in a colander; pick out any damaged peas.1 pound split peas
- In the slow cooker, combine the peas, carrot, onion, chopped celery, thyme, salt, pepper, stock, and water.1 cup carrot | 1 cup onion | 3/4 cup celery | 1 tsp dried leaf thyme | 1/2 tsp kosher salt | 1/4 tsp freshly ground black pepper | 4 cups vegetable stock | 3 cups water
- Add the ham bone or shank to the pot; push them in to cover with the liquids.Meaty ham bone or shank
- Cover the pot and cook the soup on low for 8 to 9 hours, or until the peas are very soft.
- Remove the ham bone or shank to a platter; skim fat from surface of the soup.
- Remove the ham from the bones and chop or shred it. Return the ham to the soup.
- Taste and adjust the seasonings.
- Ladle pea soup into 6 bowls and garnish with croutons and chopped parsley, as desired.Chopped fresh parsley and croutons
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
