Slow Cooker Pea and Ham Soup

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. Just throw all the ingredients into the Crockpot and leave to slowly cook.

5 from 58 votes

Course: Lunch, Main

Cuisine: British

Prep Time: 5

Cook Time: 5

Total Time: 5 5

Servings:

Calories: 297kcal

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

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.