Crockpot Split Pea and Ham Soup

My crockpot split pea and ham soup is true dump-and-go comfort food - no chopping required. It's a cozy, thick slow cooker soup made with leftover ham, dried green split peas, and pantry spices. A little Dijon mustard at the end rounds out the flavor and makes the pea-ham combo taste like it simmered all day (because it did).

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The backstory.

After any holiday ham, I'm already dreaming about the leftovers - and this pea soup. I grew up on old-school split pea, but as a busy home cook I need easy. So I built a no-chop version for my 6-quart slow cooker using frozen mirepoix and jarred minced garlic. It tastes like the soup you remember, with a modern nudge from Italian seasoning and smoky paprika. If I've got a ham bone (or ham hock), it goes right in for extra body - zero extra work.

It's a must make.

This crockpot split pea and ham soup checks every box for an easy, hearty slow cooker soup.

• No-chop ease. Everything is dump-and-go: frozen mirepoix, jarred garlic, dried split peas, leftover ham, and (optional) ham bone go straight in the cooker.
• Big, cozy flavor. Italian seasoning, smoked paprika, and a touch of Dijon at the end build rich, savory depth without extra steps.
• Budget-friendly comfort. Uses inexpensive green split peas and repurposes cooked ham, stretching leftovers into a thick, satisfying meal.

Let's talk flavor and texture.

Dried green split peas break down into a naturally creamy base (no cream needed). Chicken broth keeps it savory, Italian seasoning brings classic herb notes, and smoked paprika adds a gentle campfire vibe. Dijon mustard stirred in at the end brightens the whole pot without making it "mustardy." If you prefer, you can make it with yellow split peas for a slightly sweeter flavor.

What you'll need to make crock pot pea and ham soup.

Here's what you need for this crock pot pea and ham soup - using simple ingredients you likely have on hand:

• Leftover ham + optional ham bone: Cooked ham (diced) for meaty bites; a ham bone or ham hock adds rich, silky body.
• Dried split peas: Use dried green split peas for classic flavor; yellow split peas work too.
• Frozen mirepoix: Onion, carrot, celery - saves time and melts into the soup.
• Jarred minced garlic: Big flavor, no chopping.
• Bay leaves + Italian seasoning: Familiar herb backbone for a traditional slow cooker split pea soup.
• Smoked paprika: Subtle smoky depth.
• Chicken broth + water: I use low-sodium chicken broth and add water as needed to reach the perfect thickness.
• Dijon mustard: Stirred in at the end for a bright, balanced finish. Lemon juice could be substituted.
• Salt & pepper: Season to taste at the end - ham and broth both contain salt.

For exact ingredient quantities, please see the recipe card below!

Make it your own way.

If you like to riff on a crockpot pea and ham soup recipe, here are easy options:

• Spicy: Add red pepper flakes, a dash of hot sauce, or a pinch of cayenne.
• Smokier: Increase smoked paprika or add a splash of liquid smoke.
• Veg swap: Use vegetable broth if you're out of chicken broth.
• Peas: Try yellow split peas for a slightly sweeter profile.
• Bone or hock: Use a ham bone or ham hock - both deliver rich flavor.

How to serve it.

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A steaming bowl of crockpot split pea and ham soup loves simple, cozy sides and a few easy toppers.

• Crusty bread or warm dinner rolls for dunking.
• Simple green salad with a bright vinaigrette to cut the richness.
• Hot sauce, red pepper flakes, or extra smoked paprika for a kick.
• Drizzle of good olive oil or a spoon of Dijon for finishing.
• Top with some store-bought croutons for texture.

Kori's tips.

• Season at the end - leftover ham and broth can be salty.
• Adjust thickness: thin with broth/water; to reduce, uncover and cook on HIGH 10-15 minutes.
• Very firm peas usually mean older peas - let them go the full hours (6-8) until creamy.
• Using a ham bone (or ham hock) adds body - pull off any meat after cooking and stir it back in.
• A 5-6 quart slow cooker works best for even cooking and easy stirring.

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