Slow Cooker Split Pea Soup

Ingredients

• 2leeks, thinly sliced, washed and rinsed very well
• 1/2 largeonion, finely diced
• 8baby red potatoes, diced into 2.5 cm pieces
• 2 clovesgarlic
• 2bay leaves
• 1 teaspoondried thyme or Italian seasoning
• 1ham bone
• 355 ml (1 1/2 cups)dried split peas
• 710 ml (3 cups)chicken broth
• 710 ml (3 cups)water
• 1/2 teaspoonkosher salt, adjust to taste
• 1/2 teaspoonfreshly ground black pepper, adjust to taste

Instructions

1. 1

   Layer the ingredients

   Put the leeks, onion and potatoes in the bottom of the slow cooker. Add the ham bone, split peas, garlic, thyme and bay leaves, then pour over the chicken broth and water.

2. 2

   Cook until tender

   Cook on high for 4–6 hours, until the peas have broken down into the broth and the potatoes are tender. Use a fork to lift any meat remaining on the ham bone and shred it, then discard the bone. Remove the bay leaves and stir the soup.

3. 3

   Season and serve

   Season with salt and pepper to taste. Serve straight away, or turn the slow cooker to low and hold the soup for another 1–2 hours.

What is split pea soup?

Split pea soup is a thick, savoury soup made by simmering dried peas until they soften and partly dissolve. It is found in many food traditions, and this American-style slow cooker version uses a ham bone to season the broth as it cooks.

Ham bone: it lends savoury depth while adding pieces of meat to the finished soup. Potatoes and leeks make this version especially substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 298 calories, 14g protein, 61g carbs, 1g fat.

The peas and potatoes provide most of the carbohydrate, while the ham contributes protein and some fat; the broth and vegetables also add to each serving. Pair a bowl with a green salad or extra non-starchy vegetables for a more balanced plate.

Choosing and preparing the ingredients

Leeks: sliced leeks can hold grit between their layers, so wash and rinse them very well before adding them. This keeps the broth clean-tasting.

Split peas: use dried split peas and add them directly to the slow cooker. They soften during the long cooking time and thicken the liquid without needing to be puréed.

Potatoes: cutting the baby red potatoes into roughly 2.5 cm pieces gives them time to become tender alongside the peas.

Building flavour in the slow cooker

Layering: start with the leeks, onion and potatoes at the bottom, then add the ham bone, peas, garlic, herbs and bay leaves. Pour the broth and water over the ingredients so they cook together.

Seasoning: the ham bone contributes savoury flavour, so the recipe adds salt after cooking. Taste the soup at the end and adjust the salt and pepper to suit the ham and broth you used.

Getting the texture right

Peas: the soup is ready when the split peas have broken down into the broth and thickened it. If they are still firm, continue cooking until they soften.

Potatoes: check that a fork slides easily into the pieces. Stirring after removing the bone and bay leaves helps distribute the shredded ham through the soup.

Timing and holding

Cook time: allow 4–6 hours on high, since slow cookers can vary and the peas need time to soften. Use the texture of the peas and potatoes, rather than the clock alone, as your doneness guide.

Holding: once the soup is cooked and seasoned, it can stay on low for another 1–2 hours. Stir before serving, especially if it has thickened while holding.

What to serve with it

Bread: serve the soup with crusty bread or toast to scoop up the thick broth. A simple green salad can add a fresh contrast.

Toppings: chopped parsley or a little extra black pepper can finish each bowl without taking attention away from the ham and peas.

Recipe notes & tips

• Rinse the sliced leeks thoroughly to remove grit trapped between the layers.
• Keep the potatoes in similarly sized pieces so they cook at about the same rate.
• Wait until cooking is complete to adjust the salt, as the ham and broth are already savoury.
• Check the peas and potatoes for tenderness before switching the cooker to low.
• Remove both bay leaves and the ham bone before serving.

Variations

• Use Italian seasoning: choose it instead of dried thyme for the herb option listed in the recipe.
• Add extra black pepper: grind a little over each bowl just before serving.
• Finish with parsley: scatter chopped parsley over the soup for a fresh garnish.
• Serve with toast: offer toasted bread alongside the soup for dipping.
• Add a salad: serve a crisp green salad beside each bowl for contrast.

Common mistakes to avoid

• Skipping the leek wash: grit can remain between the layers, so rinse the slices very well.
• Salting too early: ham and broth can be salty, so taste and adjust only after cooking.
• Serving firm peas: keep cooking until they break down into the broth.
• Leaving the bone in: remove it before serving and pick off any remaining meat with a fork.
• Forgetting the bay leaves: count them when adding and remove both before stirring and serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring as needed; add a splash of water or broth if the soup has thickened.

Frequently asked questions