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Slow Cooker Split Pea Soup with Ham Hocks

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 (about 2 quarts)


  • 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


  • In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, split peas and bay leaves. Cover and cook on low for 8-10 hours or until ham hocks and peas are tender.
  • Discard bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly.
  • 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.

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Average Rating:
  • Terry
    Jan 14, 2018

    Great recipe! I used low sodium chicken broth instead of water, didn't put in the celery, used a bit less onion and did not add salt (the ham hocks added enough salt for our taste). I also like my pea soup chunky so I didn't blend it. Cooked on high for 5 hours (on a lazy Sunday) and it was perfect!

  • knscuba
    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.

  • Chargett
    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?

  • BathtubNinja
    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.

  • junkpuncher
    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!

  • hjberube
    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.

  • jenejene8675309
    Jan 2, 2014

    Excellent. I added 2 cups of chopped potatoes. Didn't need to process any, was delicious chunky.

  • duckmichelle
    Nov 12, 2013

    Ok, haven't made it, but it sounds wonderful! As a solution to not putting batches in the blender, just use an immersion blender directly in the slow cooker. If yiu don't have one, they're relatively inexpensive with lots of uses.

  • happyquilter29
    Jan 27, 2013

    Delicious! I made this soup with leftover baked ham cubes.

  • jmkasprak
    Sep 28, 2012

    This was my first time making split pea soup. It was a little messy processing the soup in the blender, but it was worth it to get that smooth texture. [Update: I now use an immersion blender and it's wonderful.] I only used one ham hock, and that provided enough flavor, but not much meat which was fine with us. Instead of buying a big can of broth I used 6 cups of water and a tablespoon of chicken bouillon. The carrot can make the soup a weird color, so sometimes I leave it out.