Slow Cooker Split Pea and Ham Soup

Ingredients

• 454 g (1 lb), rinsed and draineddried green split peas
• 1 largesmoked ham hock
• 2 medium, dicedcarrots
• 2 stalks, dicedcelery
• 1 small, dicedyellow onion
• 2 cloves, mincedgarlic
• 1 largebay leaf
• ¼ teaspoondried thyme
• ¼ teaspoondried parsley
• ¼ teaspoondried marjoram
• 1 teaspoonsalt
• ¼ teaspoonfreshly ground black pepper
• 1.42 litres (6 cups)chicken stock
• 4 slices, crusts removed and cut into 6 mm (¼-inch) cubessandwich bread
• 2 tablespoonsbutter

Instructions

1. 1

   Cook the soup

   Put all the soup ingredients into the slow cooker in the order listed. Cook on HIGH for 4–5 hours or on LOW for 8–10 hours. Lift out the ham hock, remove and shred the meat, then return the meat to the slow cooker.

2. 2

   Make the croutons

   Melt the butter in a frying pan over medium-high heat. Add the bread cubes and cook, tossing them from time to time, until browned on all sides. Serve the soup with the croutons.

What is split pea and ham soup?

Split pea soup is a thick, filling soup made by cooking dried peas until they soften and begin to break down. This American-style version gets its smoky flavour from a ham hock and cooks slowly with carrots, celery, onion and herbs.

The slow cooker does most of the work, while shredding the hock meat back into the pot makes each serving more substantial. Butter-toasted bread cubes add a crisp contrast to the soft peas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 34g protein, 58g carbs, 14g fat.

Split peas provide most of the carbohydrates and a substantial share of the protein, while the ham contributes protein and fat. Butter and bread add further fat and carbohydrates, and the ham hock, stock and added salt can contribute much of the sodium. Balance the bowl with a side of salad or vegetables.

Why dried split peas work

Peas: Rinsing and draining them first clears away loose dust. They cook directly in the slow cooker, so there is no separate boiling step in this method.

Ham hock: The hock brings smoky, savoury flavour as it cooks with the peas. Shred the meat after cooking and return it to the soup, discarding the bone.

Build flavour in the slow cooker

Vegetables: Diced carrot, celery and onion soften as the soup cooks, adding sweetness and savoury depth. Keep the pieces fairly even so they cook at a similar pace.

Herbs: Thyme, parsley, marjoram and a bay leaf season the stock without overwhelming the ham. Remove the bay leaf before serving.

Check the texture and doneness

Peas: The soup is ready when the split peas have softened and the mixture has thickened. Slow cookers vary, so use the stated cooking window as a guide and check the texture near its end.

Ham: The meat should be easy to pull from the hock before you shred it. Return the shredded meat to the soup and stir it through.

Toast croutons just before serving

Bread: Removing the crusts and cutting the slices into small cubes gives you evenly sized croutons. Toss them occasionally in the melted butter so they brown on all sides.

Timing: Make the croutons while the soup is ready to serve, then add them at the table or just before eating. This helps them keep their crispness.

What to serve with it

The soup and croutons make a filling meal on their own. For a lighter contrast, serve a simple green salad or steamed greens alongside.

If you prefer a softer finish, let some croutons sit in the bowl for a moment before eating; keep the rest crisp for added texture.

Recipe notes & tips

• Rinse and drain the split peas before adding them to the slow cooker.
• Dice the carrots, celery and onion to a similar size for even cooking.
• Check the peas near the end of the cooking window, as slow cookers can vary.
• Remove the ham hock carefully and watch for small bones as you shred the meat.
• Brown the croutons on all sides, tossing them occasionally in the pan.
• Remove the bay leaf before ladling out the soup.

Variations

• Extra vegetables: Add diced celery or carrot only if you are adapting the listed ingredient quantities.
• Herb swap: Use one of the listed dried herbs if you do not have another, while keeping the seasonings measured as given.
• Pepper finish: Add a little more freshly ground black pepper at the table.
• Crispier topping: Toast the croutons until evenly browned before serving.
• No croutons: Serve the soup without the bread topping for a simpler bowl.

Common mistakes to avoid

• Skipping the rinse: Rinse and drain the peas before they go into the slow cooker.
• Leaving the hock whole in the bowl: Remove it after cooking, shred the meat and return the meat to the soup.
• Serving with the bay leaf: Take the leaf out before portioning the soup.
• Uneven croutons: Cut the bread into similarly sized cubes so they brown at much the same rate.
• Crowding the croutons: If they do not toss freely in the pan, brown them in batches.
• Adding croutons too early: Put them on the soup close to serving so they do not lose their crisp texture.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days; store croutons separately so they stay crisp. Reheat the soup gently on the hob or in the microwave, stirring until hot, and serve with the croutons. The soup can be frozen without the croutons for up to 3 months; thaw in the refrigerator before reheating.

Frequently asked questions