Slow Cooker Split Pea Soup with Ham Hocks Recipe
Slow Cooker Split Pea Soup with Ham Hocks Recipe photo by Taste of Home

Slow Cooker Split Pea Soup with Ham Hocks Recipe

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Slow cook your split pea soup while you are out for the day and a delicious dinner will be ready when you arrive back home! This is a real stick-to-your-ribs soup. The ham hock gives a great smoky flavor.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 7 servings


  • 1 can (49-1/2 ounces) chicken broth
  • 1-1/2 pounds smoked ham hocks
  • 2 cups each chopped onions, celery and carrots
  • 1 package (16 ounces) dried green split peas
  • 2 bay leaves
  • Salad croutons, optional

Nutritional Facts

1-1/4 cup: 592 calories, 24g fat (8g saturated fat), 106mg cholesterol, 933mg sodium, 49g carbohydrate (12g sugars, 19g fiber), 46g protein


  1. In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, peas and bay leaves. Cover and cook on low for 8-10 hours or until ham hocks and peas are tender.
  2. Discard bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly.
  3. In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired. Yield: 7 servings (about 2 quarts).
Originally published as Split Pea Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p16

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Reviewed Jan. 15, 2015

"This was super good. Was never a fan of split pea soup until my daughter brought some home from culinary school. Didn't want all the complicated steps it took to make it, so this was perfect. Simple to make and cooked all day in the crockpot while I am at work."

Reviewed Apr. 17, 2014

"Hmm...not sure what happened. Mine came out with hard vegetables even after following the recipe EXACTLY. Had to cook an additional hr or two on the stove to get the peas soft enough to eat. After reading slow cooker cookbooks, they state that beans should be soaked on the stove before adding to a slow cooker. So, what kind of texture is everyone going for that approved of this recipe?"

Reviewed Feb. 23, 2014

"Very easy to make and satisfying. I skipped the celery and substituted 1.5lbs of smoked turkey necks for the ham hocks. Flavor was still spot on. Like others, I left the soup chunky. I regret stirring at all because the soup smooths out really easily. I'll probably add potatoes next time and cut back on cooking time some to keep the peas themselves as chunky as possible. I love the batch size. We ate two large bowls, I froze a quart and we have maybe two bowls left for the fridge. I love split pea soup but it's not a meal I'd want to eat a few days straight."

Reviewed Feb. 20, 2014

"Good recipe. These are my changes: I don't do step 3. I like it the way it is and I also serve mine over elbow noodles and have used sausage instead of ham and I add baby carrots. Enjoy!"

Reviewed Jan. 6, 2014

"Came out too salty -- my fault. I used the ham bone from a spiral cut ham with a fair bit of meat left on it. Added to the salt of the chicken broth, it was too much. Otherwise would have been great."

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