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Crockpot split pea soup is without a doubt, one of the easiest meals to make! Let your crockpot do the work and start this protein-packed and filling soup in the morning so that dinner is ready and waiting for you when you need it!
Crockpot split pea soup with ham
This recipe is super versatile and quite a filling meal!
It’s the perfect candidate to use up a leftover ham bone.
While the recipe below adds in the ham at the end, if you have a leftover ham roast that includes a ham bone, definitely add that into the crockpot.
Serve with delicious cast iron skillet cornbread!
Ingredients in split pea soup
- onion
- carrots
- garlic
- split peas
- homemade chicken bone broth (or store-bought)
- sea salt
- dried rosemary
- pepper
- bay leaf
- ham
How to make it
This is truly a dump and go crockpot recipe!
To make this meal combine all the ingredients except for the ham in a crockpot. Cook on low for 8 hours.
To serve, remove the bay leaf and stir in the ham.
Can you make this split pea soup vegan?
Split pea soup is already loaded with protein making it a great meal to turn vegan. Simply omit the ham and add 1/2 tsp liquid smoke in with the ingredients. The liquid smoke offers up some of that flavor that you’d get from adding ham or bacon in.
If you use chicken broth, substitute in vegetable broth.
Best way to store leftovers
The best way to store leftover soup is to let it cool fully, then place it in a food storage container in the fridge. This soup will keep for up to 7 days in the fridge.
Check out my favorite food storage options!
Can you freeze it?
Yes! Split pea soup and soups in general freezer really well. Cool the soup and place it in a freezer bag. Label and date and freeze for up to 6 months! Simply defrost in the fridge and then warm in a pot on the stove. Add a little broth in while you warm the soup if it’s extra thick.
More soups to try
- Dairy free zuppa toscana soup
- Easy beef chili recipe
- Healing chicken turmeric soup
- Creamy black bean soup recipe
- Creamy vegan mushroom soup recipe
Crockpot Split Pea Soup
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 1 garlic clove, minced
- 1 lb split peas
- 8 cups homemade chicken bone broth (or store bought)
- 1 bay leaf
- 1/2 tsp dried rosemary
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 8 oz ham, diced
Instructions
- Combine all the ingredients except for the ham in a crockpot. Cook on low for 8 hours.
- To serve, remove the bay leaf and stir in the ham.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in February 2011. Updated December 2020.*
You are talking my language with those biscuits! Carrots are coming fast and furious from local farms in TX right now so I am always on the lookout for savory carrot recipes! Also love the idea of leftovers for breakfast – what could be easier or yummier on the go??? Really enjoyed looking around your blog and I’ll be back! Thanks for delicious healthy inspiration! (Your pup is adorable!)
Yummy on the go is the way for me! I used the final biscuit in an egg and spinach sandwich and it mighty delicious… not that I had any doubt about it.
Yum! What a perfect, simple, comforting meal 🙂
I love using my crock pot, and I literally use it every day because I get home late. I shall definitely try this recipe 🙂
Everyday reallly? You must have a ton of great crockpot recipe!
Oh heavens, I’m in love with your easy carrot cookies recipe!! Though we don’t have carton coconut milk in Australia, so I s’pose I’ll be *forced* to use super rich coconut milk from a can 😉
I bet the rich coconut milk would be amazing in these. You’ll have to let me know!
The biscuits look delicious! One of my favorite memory foods is monkey bread (or pinch me cake, as we call it at my house). We always had it Christmas morning.