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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 minutes
Cook Time 8 minutes
Total Time 8 minutes
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
 

  1. Set up your workspace with a large skillet, knife, chopping board, measuring cups, and stirring spoon.
  2. Rinse the split peas under cold water until the water runs clear, then drain well and set aside.
  3. Peel and dice the onion, chop the carrots into small cubes, and mince the garlic cloves.
  4. Heat a splash of oil in the skillet over medium heat, then add the diced onion and carrots.
  5. Cook the vegetables for about 5 minutes, stirring occasionally, until they smell sweet and are slightly softened.
  6. Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant and just beginning to brown.
  7. Transfer the sautéed vegetables and garlic into the slow cooker, spreading them evenly across the bottom.
  8. Pour in the vegetable broth, then add the rinsed split peas, smoked paprika (if vegetarian), thyme, bay leaf, and season with salt and pepper.
  9. Place the ham hock into the liquid, making sure it’s submerged, then cover the slow cooker with its lid.
  10. 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.
  11. 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.
  12. 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.
  13. 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.