Crockpot Split Pea Soup

This hearty, comforting soup is perfect for chilly days. The slow cooker does all the work, transforming simple ingredients into a rich, flavorful meal. Since you already have the base ingredients, I've added the necessary liquids and seasonings to complete the recipe.

Ingredients

Category	Ingredient	Amount
Base	Dried green split peas, rinsed	1 pound (about 2 ¼ cups)
Meat	Meaty ham bone, ham hocks, or diced ham	1 bone / 2 hocks / 2 cups diced
Vegetables	Baby carrots, sliced	1 cup
	Yellow onion, chopped	1 cup
	Celery, chopped (optional but recommended)	½ cup
	Garlic, minced	2–3 cloves
Liquid	Low-sodium chicken broth or water	6–8 cups
Seasonings	Dried bay leaves	2
	Dried thyme	½ teaspoon
	Salt	1 teaspoon (adjust later)
	Black pepper	½ teaspoon
	Smoked paprika (optional, for extra depth)	¼ teaspoon

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Instructions

Step 1: Prep Your Ingredients

• Rinse the dried split peas under cold water and pick out any debris or shriveled peas.

• Chop the onion, slice the carrots, and mince the garlic. If using celery, chop that as well.

Step 2: Layer in the Crockpot

• Place the rinsed split peas, carrots, onion, celery (if using), and garlic into the bottom of the slow cooker.

• Add the ham bone, hocks, or diced ham on top of the vegetables.

• Pour in 6 cups of chicken broth or water. (You can add the remaining 2 cups later if you prefer a thinner consistency.)

Step 3: Add Seasonings

• Drop in the bay leaves, thyme, black pepper, and smoked paprika (if using). Hold off on adding all the salt—ham can be quite salty, so it's best to season at the end.

Step 4: Cook

• Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours. The soup is ready when the peas have completely broken down and the meat is falling off the bone.

Step 5: Remove the Bone and Shred the Meat

• Carefully remove the ham bone or hocks from the crockpot. Let them cool slightly on a cutting board.

• Pick off any meat from the bone, shred or chop it, and return the meat to the soup. Discard the bone and any gristle.

Step 6: Final Seasoning and Consistency

• Taste the soup and add salt as needed.

• If the soup is too thick for your liking, stir in the extra 1–2 cups of broth or water and heat through for another 15 minutes.

• Remove the bay leaves before serving.

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Serving Suggestions

• Serve hot with crusty bread, cornbread, or oyster crackers.

• A drizzle of olive oil or a dollop of sour cream on top adds a nice finishing touch.

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Pro Tips for the Best Soup

• No ham bone? Use 2 cups of diced ham and add 1 extra teaspoon of smoked paprika or a dash of liquid smoke to mimic that smoky depth.

• Want it vegetarian? Omit the ham, use vegetable broth, and add a smoked salt or chipotle pepper for smoky flavor.

• Make it ahead: Split pea soup tastes even better the next day! Store in the fridge for up to 5 days or freeze for up to 3 months.

• Thickness: This soup naturally thickens as it cools. When reheating leftovers, stir in a splash of water or broth to loosen it up.
  Enjoy your warm, comforting bowl of Crockpot Split Pea Soup!