When I have leftover ham in the fridge, I always like to make this soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done.

Popular Reviews From

I have been making this exact recipe all my life. I’m 70. I use ham hocks but I cook them in water or chicken stock first and then put the stock in the fridge overnight and skim the fat in the morning. I have used split green or yellow peas. Sometimes I use 1 cup split and 1 1/2 cups whole peas for texture. Everyone loves it.

This was very easy to make and the house smelt so good. The only thing was I had put it to 10 hours slow cooking but I checked after 6. Glad I did cause mine was cooked to the point of over cooked. I didnt have to puree anything as it was very soft. I used 2pork hocks and pulled the meat off and added it to the pot just before serving. Nice crusty bread went along with it. The rest was frozen into containers for future lunches Thank you for posting.

As written this would be very bland, either use vegetable stock or if you have a ham bone make stock with it, that is what I did. I placed my ham bone with meat attached in the slow cooker, added onion, celery tops, peppercorns and bay leaves, then topped with water until covered, I let it cook on low overnight. The next morning I strained the stock then put it back in the crockpot, added the remaining soup ingredients. I had 2 lbs of split peas, I kept the vegetable amounts the same and only needed 10 cups total of stock. For seasoning I used 1/4 tsp salt, 1 tsp each black pepper, savoury, garlic powder and onion powder. I also had a small bowl of scalloped potatoes left that I chopped up and added with the ham. Six hours on high was perfect to break down the peas, I added the ham and potatoes, stirred, put the lid back on then turned off until dinner, the consistency was perfect.

We made this today, with just a few modifications: -Added a pinch of dried thyme -Added about 1/2 tsp minced garlic -Added 1 bay leaf (removed before eating) We used a ham bone with a decent amount of meat on it. Our slow cooker is probably only 3.5 or 4-quart, and was quite full once we got all the ingredients in. I thought it wouldn’t cook properly, but we cooked on high for about 7 hours, and it was fabulous! So simple, and yet so tasty. I added a good bit of black pepper after the fact, since I like mine that way. Thanks for a great recipe! This one will stay in our rotation!

This was one of the first recipes I reviewed on Zaar. I noticed that when I reviewed it originally, I left off the stars. It definately deserves 5 stars! It is something I have made several times since. I omit the salt because the ham bone usually adds enough. These is an excellent crockpot soup!

This is an amazingly easy and great tasting soup. I would recommend it a to everyone…especially if you are just learning how to use a slow cooker. For those of you that have a smoker…you can’t beat the flavor you get in the soup from the smoked ham bone and the bits of smoked ham. AWESOME!

First time making pea soup and woah! So worth it. My man gobbled it up. I added a few sprigs of thyme and 2 cloves garlic. Yum!

This was the first pea soup I’ve ever made and it will be the only pea soup recipe I will ever use! Im not crazy about pea soup but my MIL is and she said “that was the best pea soup I’ve ever had”. I used a ham bone I had in the freezer. I was worried there wouldn’t be much flavour with all that water but I ended up adding water in the end because it got kind of thick. Even my picky 2 year old ate it up! Didn’t need to puree anything, it was perfect. This made a good amount too, great for the next day 🙂 Thanks for the recipe!



  • 1 pound dried green split peas, rinsed
  • 1 meaty ham bone, 2 ham hocks or 2 cups diced ham
  • 1 cup sliced baby carrots
  • 1 cup chopped yellow onion
  • 2 stalks celery plus leaves, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 6 cups chicken broth


Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4 to 5 hours or 8 to 10 hours on low until peas are very soft and ham falls off the bone.

Nutritional Info

  • Per Serving:
  • 260 calories (40 from fat)
  • 4g total fat
  • 1g saturated fat
  • 30mg cholesterol
  • 690mg sodium
  • 34g carbohydrates
  • 13 g dietary fiber
  • 6g sugar
  • 23g protein