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.
Ingredients in split pea soup
- split peas
- homemade chicken bone broth (or store-bought)
- sea salt
- dried rosemary
- bay leaf
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.
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
Crockpot Split Pea Soup
- 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.
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!
*Originally published in February 2011. Updated December 2020.*