Slow Cooker Pea and Ham Soup is a perfect hearty comfort food. Ideal for those chilly days when you just want to wrap up warm.
And it’s so easy to make. Simply throw all the ingredients into the Crockpot and leave to slowly cook. Leftover ham or gammon, green split peas, aromatic vegetables and herbs gently simmer whilst you get on with other things.
When you come back to it, you’ll have the most delicious creamy pea and ham soup. Perfect for a winter weekend lunch or dinner.
What I find over Autumn and Winter is that my slow cooker is regularly in soup mode. More often than not, we tend to switch between our two favourites, Pea and Ham and Leek and Potato.
This old fashioned pea and ham soup recipe will serve at least 6 people for dinner or 8 for lunch. We like a chunky pea and ham soup but it’s just as delicious blended into a smooth and creamy soup. Whichever way you serve it, you’re able to forget all about ready made soups and change to homemade soup.
You can serve Pea and Ham Soup just as it is or top with freshly chopped parsley for garnish. And why not make an extra special meal of it with homemade bread rolls ?
Why you’ll love this recipe
Here’s why this is the Best Slow Cooker Pea and Ham Soup Recipe.
- Easy and effortless – it’s a foolproof soup recipe made with a handful of ingredients, leftover ham and some stock. Five minutes prep time, leave the slow cooker to work its magic and you will have a bowl of the best Slow Cooker Pea and Ham Soup. It’s a delicious no fuss meal that you can just set and forget, while the flavours simmer to perfection.
- Budget friendly – stock and aromatic herbs transform leftover gammon and the humble split pea into a rich and satisfying soup. Hearty enough to serve as a meal, it’s a real crowd pleaser and easy on the pocket too.
- No waste – leftovers can be kept in the fridge or frozen. Good news is, Split Pea and Ham Soup tastes even better the next day !
What equipment do I need ?
- 4 to 6 person slow cooker – I used my 4.7 litre Crock Pot. Use a heavy based saucepan if you’re cooking on the stovetop.
- Potato masher or immersion / stick blender
What ingredients do I need ?
With only a handful of ingredients you can make the most deliciously irresistible Slow Cooker Pea and Ham Soup.
- Split peas – I used green split peas because they have an intense pea flavour. Yellow split peas work but the flavour won’t be as intense and it will have more of a nutty taste.
- Vegetables – you will need onion, celery and carrots which is an essential aromatic flavour base essential to many classic soups.
- Garlic – just a couple of cloves to add flavour.
- Bay leaves – use fresh or dried.
- Thyme – a classic flavour that pairs well with ham. I used freshly chopped thyme but you can easily substitute with dried, just use half the amount.
- Ham – use leftover ham or a small gammon joint.
- Black pepper – adds a little heat.
- Salt – too much salt tends to prevent split peas from softening. And as there is salt in the ham and stock it’s best to add to taste at the end.
- Ham stock or water – depending on whether you use leftover ham or gammon
How to make Slow Cooker Pea and Ham Soup
Making Split Pea and Ham Soup couldn’t be easier !
- No need to soak split peas just rinse the split peas to remove any dirt.
- Prep the veg.
- Tip all ingredients into the slow cooker and cook.
- Remove the bay leaves and ham.
- Mash or blend depending on whether you want a chunky or smooth soup. I like to mash a little for a smoother soup whilst still leaving some texture. Alternatively, you can use a wand and blend until it’s smooth and creamy.
- Shred the ham.
- If the soup consistency is too thick for you, stir in some extra water to thin it down.
- Season to taste, then divide between bowls and scatter shredded ham and chopped parsley over each bowl before serving.
- Serve with homemade bread.
Stovetop instructions for Pea and Ham Soup.
- Prepare as above.
- Use a large heavy based pan with a lid and bring to the boil on the hob.
- Simmer for a couple of hours until the peas are soft and creamy.
No, the split peas are cooked for a long enough in the slow cooker. Soaked peas do cook more quickly than dried peas but you don’t need that with this recipe. The long slow cooking of this pea and ham soup is the secret to maximum flavour.
Could be a number of things: split peas are too old, too much salt tends to prevent split peas from going soft or you haven’t cooked them for long enough.
Blend a couple of ladles of pea and ham soup until smooth and stir back into the pot. If it’s still not thick enough you could add a couple of tablespoons of leftover mash. Failing that, mix a tablespoon of cornflour in a little water, stir until thick and then stir into your soup.
How long will it keep ?
Your Slow Cooker Pea and Ham Soup will keep refrigerated for up to 4 days.
Can I freeze it ?
Completely cooled leftover pea and ham soup can be frozen in airtight food safe containers for up to 3 months.
Defrost overnight in the fridge. Reheat in a pan on the stovetop over a medium to low heat for about 10 minutes. Check the soup is piping hot all the way through before serving.
More Slow Cooker Recipes
- Slow Cooker Spicy Sausage Casserole
- Slow Cooker Beef Stew and Dumplings
- Slow Cooker Vegetable Stew
- Slow Cooker Kerala Beef Curry
- Chicken Balti Curry
- Slow Cooker Chicken Jalfrezi
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Slow Cooker Pea and Ham Soup
- 4 to 6 person slow cooker – I used my 4.7 litre Crock Pot. Use a heavy based saucepan if you're cooking on the stovetop.
- Potato masher or immersion / stick blender
- 500 g split green peas
- 1 onion
- 3 carrots
- 3 celery stalks / sticks
- 2 garlic cloves crushed
- 2 bay leaves
- ½ teaspoon freshly ground black pepper
- 1 tsp freshly chopped thyme or 1/2 teaspoon dried thyme
- 450 g leftover ham or a gammon joint or ham hock
- 1 litre ham stock or water if you are using a fresh gammon joint or ham hock
- 500 ml water
- ½ tsp salt
- Optional Freshly chopped parsley to garnish
- Dice onion, carrot and celery into small pieces roughly the same size.
- Rinse split peas and add to slow cooker.
- Add diced vegetables, garlic, herbs and black pepper.
- Pour in stock and water.
- Cook on high for 5 hours or low for 8 hours in the slow cooker. You can also cook in a heavy based pan on the stovetop for 2 ½ hours.
- Remove bay leaves and ham.
- Shred the ham.
- Mash a little or blend your soup depending on whether you want a chunky or smooth consistency.
- If the soup is too thick for your preference, stir in some extra water to thin it out.
- Add salt to taste and then divide between bowls. Scatter some of the shredded ham and chopped parsley over each bowl before serving.
- For US cup measures, use the toggle at the top of the ingredients list.
- Your Slow Cooker Pea and Ham Soup will keep refrigerated for up to 4 days.
- Completely cooled leftover pea and ham soup can be frozen in airtight food safe containers for up to 3 months.
- Defrost overnight in the fridge. Reheat in a pan on the stovetop over a medium to low heat for about 10 minutes. Check the soup is piping hot all the way through before serving.
- Nutrition information is approximate and meant as a guideline only.