Using a slow cooker for split pea soup isn’t just about convenience; it’s about coaxing out flavors that you just can’t get with quick stovetop methods. The low, slow heat allows the smoky bits from the ham hock or smoked paprika to really deepen into the peas, creating a rich, almost caramelized taste that feels like it’s been simmering all day.

This recipe came together on a busy weekday, when I needed something hearty but didn’t want to spend hours hovering over the stove. Tossing everything into the crockpot in the morning meant I could come home to a warm, fragrant bowl that tasted like it had been bubbling away for hours—without the fuss. It’s honest, straightforward, and a little bit rustic, perfect for those days when you need comfort on the table fast.

Using a slow cooker to develop deep, smoky flavors in split pea soup with minimal fuss, perfect for busy weekdays.

The story behind this recipe

This recipe actually started from a weekend trip to a rural farm, where I tasted a version of split pea soup that was smoky, thick, and somehow nostalgic. It made me realize how humble ingredients can become something deeply comforting with just a little patience and the right method.
Ever since, I’ve been trying to recreate that soulful flavor without needing a farm visit. The slow cooker became my secret weapon—allowing the peas to break down gently, melding with smoky ham or paprika, and developing a richness I’d never quite captured on the stove. It’s become my go-to for those chilly nights when all you want is something honest and hearty.
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Ingredient breakdown: key components

Green split peas: I love how they turn creamy and tender after long cooking, releasing a sweet, earthy aroma. You can swap with yellow peas if you want a slightly milder flavor, but keep an eye on cooking time, they might soften faster.
Ham hock: The smoky, fatty richness of the ham hock adds depth and umami. If you’re vegetarian, try smoked paprika and a splash of soy sauce—just watch for the smoky aroma that should fill your kitchen, not overpower the peas.
Carrots: I add diced carrots for a touch of sweetness and color. If you’re out, parsnips work well too, giving a subtle earthiness, but don’t skip the sweetness that balances the smoky elements.
Onions: They melt into the soup, creating a subtle sweetness and depth. Use yellow or white onions; red ones can turn the soup too vibrant and clash with the smoky tones. Sauté briefly if you like a deeper flavor base before loading into the crockpot.
Garlic: I toss in a few cloves for a punch of aromatic sharpness. Roasting garlic beforehand can add a caramelized note, but raw is perfectly fine here—just ensure it’s minced well to melt into the soup.
Vegetable broth: I prefer homemade or low-sodium store-bought broth for control over salt and flavor. If you only have regular broth, taste and adjust salt at the end to prevent over-seasoning, especially if using ham or smoked ingredients.
Spices: A pinch of thyme or bay leaf amplifies the earthy quality. I avoid too many spices here; the focus is on the smoky, creamy peas. If you like heat, a dash of red pepper flakes can give it a subtle kick without overwhelming.

Spotlight on Key Ingredients

Split peas & Ham hock:

Green split peas: I love how they turn creamy and tender after long cooking, releasing a sweet, earthy aroma. You can swap with yellow peas if you want a slightly milder flavor, but keep an eye on cooking time, they might soften faster.
Ham hock: The smoky, fatty richness of the ham hock adds depth and umami. If you’re vegetarian, try smoked paprika and a splash of soy sauce—just watch for the smoky aroma that should fill your kitchen, not overpower the peas.

Notes for ingredient swaps

Broth: Use vegetable broth for a vegetarian version; it keeps the soup light and clean. Chicken broth adds richer depth, especially if you like a more robust flavor.
Ham hock: Substitute with smoked paprika and a splash of soy sauce or liquid smoke for smoky flavor without the meat; it gives a similar richness, but watch for the intensity of smoke.
Split peas: Yellow split peas cook a bit faster and have a milder flavor. They’re a good swap if you prefer a subtler taste and slightly quicker prep.
Carrots: Parsnips or sweet potatoes can replace carrots. They add sweetness and texture but bring a different earthy or mellow note that balances smoky elements differently.
Onions: Shallots or leeks can work here. Shallots lend a milder, sweeter onion flavor, while leeks bring a subtle, grassy sweetness—adjust cooking time slightly.
Spices: Fresh thyme or bay leaves are classic, but dried herbs like oregano or rosemary can change the profile. Use sparingly—they’re more potent when dried.
Oil: Olive oil adds a fruity note, but neutral oils like vegetable or canola won’t alter the flavor much, keeping the focus on smoky and earthy tones.

Equipment & Tools

Large slow cooker: To cook everything slowly and evenly over hours.
Sharp knife: For chopping vegetables and preparing aromatics.
Cutting board: To provide a stable surface for chopping.
Measuring cups: To measure broth and other ingredients accurately.
Stirring spoon: To mix ingredients during cooking.
Skillet: To sauté vegetables for added flavor.

Step-by-step guide to crockpot pea soup

Gather your equipment: a large slow cooker (about 5-6 quart), a sharp knife, cutting board, measuring cups, and a stirring spoon.
Rinse 1 pound of dried green split peas under cold water until the water runs clear, then drain thoroughly.
Prepare aromatics: peel and dice 1 large onion, peel and chop 2 carrots into small cubes, and mince 3 garlic cloves.
In a skillet over medium heat (about 160°C/320°F), sauté the onions and carrots with a splash of oil for 5 minutes, until fragrant and slightly softened.
Add the minced garlic and cook for another 30 seconds, just until fragrant. Transfer this mixture directly into the slow cooker.
Stir in the rinsed peas, 8 cups of vegetable or chicken broth, and 1 smoked ham hock or 2 teaspoons smoked paprika if vegetarian.
Season with a teaspoon of thyme, a bay leaf, and a pinch of black pepper. Do not add salt yet—broth can be salty.
Cover the slow cooker with the lid. Cook on low heat for 6-8 hours, or until peas are tender and soup is thickened. Check after 6 hours for doneness.
Halfway through cooking, give the soup a gentle stir. If it seems too thick, add a splash more broth or water.
When the peas are soft and starting to break down (about 7 hours), turn off the heat.
Remove the ham hock, shred the meat, and stir it back into the soup. Discard the bay leaf and adjust seasoning with salt and pepper as needed.
Let the soup rest, covered, for 10 minutes. This helps flavors meld and the texture to settle.
Serve hot, garnished with fresh herbs if desired. Ladle into bowls and enjoy the rich, smoky aroma.

Once cooked, remove the ham hock, shred the meat, and stir it back into the soup. Let it rest for 10 minutes to allow flavors to meld. Serve hot, garnished with fresh herbs if desired, with crusty bread.

How to Know It’s Done

Peas are fully tender and breaking apart, with a creamy texture.
Soup has thickened to a hearty consistency, not watery.
Aroma is smoky, fragrant, with hints of caramelized vegetables and herbs.

Slow Cooker Smoky Split Pea Soup

This hearty split pea soup is cooked slowly to develop deep, smoky flavors from ham hock or smoked paprika, resulting in a thick, creamy texture with tender peas and rich undertones. The process involves sautéing aromatics, then letting the slow cooker do the work for a fuss-free, rustic dish perfect for cozy days. The final soup is fragrant, velvety, and satisfying, with a beautiful, inviting appearance.

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Prep Time 15

Cook Time 8

Total Time 8

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

1 pound dried green split peas rinsed thoroughly
1 large onion peeled and diced
2 medium carrots peeled and chopped
3 cloves garlic minced
8 cups vegetable broth low-sodium preferred
1 smoked ham hock ham hock optional for smoky depth
1 teaspoon thyme dried or fresh
1 bay leaf bay leaf
to taste salt and black pepper
smoked paprika 2 teaspoons smoked paprika for vegetarian option

Equipment

Large slow cooker
Sharp Knife
Cutting Board
Measuring cups
Stirring spoon
Skillet

Method

Set up your workspace with a large skillet, knife, chopping board, measuring cups, and stirring spoon.
Rinse the split peas under cold water until the water runs clear, then drain well and set aside.
Peel and dice the onion, chop the carrots into small cubes, and mince the garlic cloves.
Heat a splash of oil in the skillet over medium heat, then add the diced onion and carrots.
Cook the vegetables for about 5 minutes, stirring occasionally, until they smell sweet and are slightly softened.
Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant and just beginning to brown.
Transfer the sautéed vegetables and garlic into the slow cooker, spreading them evenly across the bottom.
Pour in the vegetable broth, then add the rinsed split peas, smoked paprika (if vegetarian), thyme, bay leaf, and season with salt and pepper.
Place the ham hock into the liquid, making sure it’s submerged, then cover the slow cooker with its lid.
Set the slow cooker to low and cook for 6 to 8 hours, until the peas are tender and the soup has thickened to a creamy consistency.
About halfway through, give the soup a gentle stir to prevent sticking and check the liquid level, adding more broth if it looks too thick.
Once cooked, remove the ham hock, shred the meat, and stir it back into the soup for added richness. Discard the bay leaf and adjust seasoning with salt and pepper.
Let the soup rest for 10 minutes to allow flavors to meld, then ladle into bowls and serve hot, garnished with fresh herbs if desired.

Notes

For a creamier texture, half-blend the soup with an immersion blender, leaving some peas whole for contrast. Brighten the flavors with a splash of vinegar or lemon juice before serving.

Pro tips for perfect crockpot pea soup

Use a wide, shallow lid to prevent condensation from diluting the soup’s flavor.
Toast your spices lightly before adding to boost their aroma and depth.
For a creamier texture, half-blend the soup with an immersion blender—leave some peas whole for contrast.
Add a splash of vinegar or lemon juice at the end to brighten the smoky, earthy flavors.
Use cold broth to slow down the initial heating—this helps prevent burning or sticking at the bottom.
If the soup seems too thick, stir in hot water or broth a little at a time until it reaches your preferred consistency.
For extra smoky flavor, briefly char a few slices of bell pepper or onion over an open flame and stir into the soup before serving.

Common mistakes and how to fix them

FORGOT to check peas for doneness → test for softness and breakage.
DUMPED too much liquid → add a splash more broth if soup is too thick.
OVER-TORCHED the soup → reduce heat or cook for less time if it darkens.
SKIPPED removing ham hock → do it for shredding and better flavor control.

Quick fixes and pantry swaps

When soup is too thick → splash in hot broth and stir until smooth.
If it’s under-seasoned → add a pinch more salt or a squeeze of lemon to brighten.
Splash extra smoky flavor → add a few drops of liquid smoke or smoked paprika.
Patch bland peas → stir in a dash of soy sauce or Worcestershire for umami depth.
Shield from burning → reduce heat immediately and stir to deglaze the bottom.

Prep, store, and reheat tips

Prepare the vegetable base: chop onions and carrots the night before to save time in the morning. The kitchen will smell sweet and earthy as you do it.
Rinse and soak the split peas for 15-20 minutes if you want slightly faster cooking; otherwise, just rinse thoroughly before adding to the crockpot.
Store cooked or shredded ham hock in an airtight container in the fridge for up to 3 days. Reheat until steaming and smoky-smelling.
Soup can be refrigerated for 3-4 days; the flavors deepen over time, especially the smoky notes. Reheat gently on the stove, stirring often, until hot and fragrant.
Freeze leftovers in individual portions for up to 3 months. Thaw in the fridge overnight, then reheat on the stove, adding a splash of broth if needed, until bubbly and warm.

Crockpot Split Pea Soup Recipe