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Crockpot split pea and ham soup recipe served in a white round bowl and silver spoon.

Crock Pot Pea and Ham Soup Recipe

This cozy, thick crockpot split pea and ham soup uses leftover ham and there's no chopping required. Frozen mirepoix and jarred minced garlic keep it dump-and-go; an optional ham bone adds extra depth.
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Author Kori
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Slow Cooker Soup Recipes
Cuisine American
Servings 6
Calories 429 kcal

Ingredients
  

  • Optional: 1 leftover ham bone
  • 2 to 3 cups leftover ham (cubed; if you have a meaty ham bone use only 2 cups of ham)
  • 1 pound dried split peas (rinsed)
  • 20 ounce bag frozen mirepoix mix (onion, carrot, celery) (If using fresh, dice: 1 medium yellow onion, 3 carrot, 2 celery stalks)
  • 3 teaspoons jarred minced garlic
  • 2 bay leaves
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 to 2 cups water
  • Salt and pepper (to taste)
  • 1 tablespoon dijon mustard
  • Optional garnish: chopped fresh parsley or dill

Instructions
 

  • Add all ingredients except the dijon mustard to the slow cooker (add the optional ham bone now).
    Adding ingredients needed to make crockpot split pea and ham soup recipe to a black oval slow cooker.
  • Cover and cook on LOW 6–8 hours until peas are soft and soup is thick.
    Placing and removing the cover to the slow cooker making crockpot split pea and ham soup recipe.
  • Remove the bay leaf and (if used) the ham bone. Remove any meat from the ham bone and return meat to the crockpot. Stir in dijon mustard.
    Removing the ham bone and adding mustard mixture to the slow cooker for crockpot split pea and ham soup recipe.
  • Adjust consistency with additional broth or water. Salt and pepper to taste.
    Stirring together the ingredients and serving crockpot split pea and ham soup recipe in a white round bowl.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed.
TIPS: Use freshly squeezed lemon juice in place of the dijon mustard. Season at the end— ham brings salt. If too thick, loosen with a splash of broth or water; if thin, uncover on HIGH 10–15 minutes to reduce. Very firm peas usually mean older peas — let them go the full 8 hours if needed. Using a ham bone adds body; pull off any meat after cooking and stir it back in.
VARIATIONS: Add red pepper flakes for gentle heat; bump smoked paprika for extra smokiness; swap vegetable broth if needed; or use ½ to 1 teaspoon herbes de Provence instead of Italian seasoning for a more aromatic twist.
SERVING SUGGESTIONS: Serve with crusty bread, warm rolls, or cornbread; a crisp green salad adds freshness beside the rich, creamy soup.

Nutrition

Calories: 429kcalCarbohydrates: 55gProtein: 32gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 690mgPotassium: 1036mgFiber: 22gSugar: 10gVitamin A: 319IUVitamin C: 6mgCalcium: 70mgIron: 4mg
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