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Two servings of Slow Cooker Split Pea Soup in white bowls on white oval platter.
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4.67 from 9 votes

Slow Cooker Split Pea Soup with Ham

Slow Cooker Split Pea Soup is the easiest soup ever! Smoky ham adds richness, while a touch of chipotle adds subtle heat and depth, keeping every spoonful interesting. If you think split pea soup is bland or one-note, this recipe will change your mind.
Prep Time20 minutes
Cook Time10 hours
Total Time10 hours 20 minutes
Course: Soups and Stews
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 6-8 cups chicken broth * See note below.
  • 1 bag (1-pound) green or yellow split peas looked over for tiny twigs and stones
  • 1 large onion finely chopped (2 cups)
  • 3 medium carrots chopped (1 cup)
  • 3 stalks celery chopped (1 cup)
  • 1 pound Yukon gold or red potatoes cut into 1/2-inch chunks
  • 6 cloves garlic minced
  • 1-2 chipotle chiles in adobo sauce to taste and tolerance, chopped
  • 1 package (8-ounce) diced ham preferably smoked
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley

Instructions

  • Combine first 9 ingredients in a slow cooker. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, stirring once.
  • Adjust seasoning with salt and black pepper to taste.

Notes

* 6 cups of broth will yield a thick, stew-like consistency.  8 cups will produce a more brothy soup.  I found 7 cups to be the perfect consistency I like.
SUBSTITUTIONS:
  • Can use regular brown lentils in place of split peas.
  • If any amount of spice is a no-go, use 1-2 teaspoons of smoked paprika.
  • Can use vegetable broth in place of chicken broth.
  • Use red potatoes in place of yellow potatoes.
 
TIPS:
  • Look the peas over.  Spread them on a light surface and remove any small debris or shriveled peas before cooking.
  • Preheat the slow cooker if you can. Add the broth and let it warm while you prep the vegetables to save a little time.
  • Ham and broth add saltiness, so taste and adjust at the end.  Dry peas don't absorb salt anyway.
  • Add Chipotle in small amounts.  You can always add more heat, but you can't take it out.
  • Don’t lift the lid too often because heat escapes each time. One good stir midway through is enough to help everything cook evenly and break down nicely.
 
MAKE AHEAD:
  • Prepare it as directed, let it cool, then refrigerate in an airtight container for up to 4 days.
  • It will thicken up, but that’s normal. Add a little water or broth and reheat in the slow cooker or on the stovetop.
 
FREEZER-FRIENDLY:
  • Let it cool completely, then freeze in airtight containers for up to 3 months.
  • Thaw in the refrigerator or microwave.
  • You may need to add a little water or broth, then reheat on the stovetop or microwave.

Nutrition

Serving: 1 | Calories: 81kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 4mg | Sodium: 690mg | Potassium: 431mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4052IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 1mg