Slow Cooker Split Pea Soup With Ham

Slow cooker split pea soup is just what the doctor ordered to brighten up gloomy cold evenings. Loaded with tasty ham and full of hidden veggies, this hearty soup makes a complete meal your whole family will love- even the kids!

There’s never a bad time for soup in this house.

But when the temperature dips, it’s mandatory especially when we are talking about a thick, creamy soup made up of green split peas, pearl barley, and tender pieces ham.

That’s this slow cooker split pea soup.

In other words, it is the quintessential comfort food and has earned my Southern gal seal of approval.

Even my boys dig into every bowl, despite knowing it’s full of veggies.

If that’s not miraculous I don’t what is.

And not only do they love it so much they come back for seconds, but I love it even more because it takes maybe 5 minutes to layer everything in the crock pot and set it and forget it until supper time.

So it’s not a surprise that you’ll find me making this on repeat all soup season long.

Ingredients

To make this you’ll need:

• Peas– Green split peas
• Barley– Pearl barley
• Ham– Diced ham. You could use leftover ham or dice up a ham steak.
• Mirepoix– An equal mix of peeled, diced carrots, diced white onion, and diced celery
• Chicken broth– Use low sodium if you want to control how salty it is 
• Water
• Garlic– Minced
• Spices– A bay leaf, salt, and pepper

How to Make

This slow cooker split pea soup is the ultimate set it and forget it soup!

To make it, layer the peas, barley, ham, carrots, onion and celery in that order in the bowl of your slow cooker and do not stir or combine.

Then in a large mixing bowl, stir together the broth, water, and salt and pepper until evenly combined.

Slowly pour the mixture into the slow cooker, without disturbing the layers. 

Add in a bay leaf.

Cover the slow cooker to seal and cook on high for 4-5 hours, or on low heat for 7-8, or until the peas are softened and the soup is creamy.

Prior to serving, remove the bay leaf, and stir the soup together until thick, creamy, and evenly combined. 

Add more salt and pepper if desired.

Serve immediately with crusty bread or crackers.

Enjoy!

How does the soup thicken without flour or cornstarch?

This split pea soup doesn’t have a roux or slurry to thicken it but that doesn’t mean it’s thin.

Both the barley and the peas themselves have lots of starch in them that cooks into the liquid and thickens it up nicely.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or slow cooker until warmed through.

Keep in mind, the longer the soup sits in the fridge, the thicker the soup will get so you may want to stir in more chicken broth.

Tips and Tricks

• Save yourself time and buy the premade mirepoix in the produce section of the grocery store.
• Ham itself is pretty salty so I highly recommend using lower sodium chicken broth.
• This is hearty and delicious on its own but is extra yummy with a side of crusty bread, biscuits, or cornbread.

Other Slow Cooker Soups

This slow cooker split pea soup is a hearty, stick to your ribs meal that we all love.

Make it and enjoy!

Looking for other slow cooker soups?

Try these:

• Slow Cooker Chicken & Dumplings
• Slow Cooker Apple Cider Beef Stew
• Slow Cooker Chicken Gumbo
• Slow Cooker Ham & White Bean Soup

If you’ve tried this SLOW COOKER SPLIT PEA SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

recipe adapted from Mel’s Kitchen Cafe