Name: Slow Cooker Split Pea Soup
Prep time: 10 min
Cook time: 8 min
Total time: 8 min
Ingredients: 1 pound split peas (rinsed thoroughly); 4 cups vegetable broth (preferably homemade for richer flavor); 2 large carrots (diced small); 1 large onion (diced small); 3 cloves garlic (minced); 1 teaspoon smoked paprika (optional, for smoky flavor); 1 bay leaf bay leaf; 1 smoked sausage smoked sausage (sliced, optional for depth); to taste salt and pepper (adjust at the end); 2 cups water water (for adjusting consistency); handful greens spinach or kale (chopped, added at the end)

There’s something about slow cooker meals that makes everything feel a little more doable, especially on busy days. This split pea soup, with its simple ingredients and hands-off process, turns humble peas into a bowl of thick, velvety comfort. I love how the aroma fills the kitchen as it cooks, a quiet reminder that good things happen slowly.

I’ve always appreciated the way this recipe lets the peas break down into a naturally creamy texture without much fuss. It’s the kind of dish that feels like a warm hug after a long day, especially when you’re pressed for time but still want something nourishing. Plus, the leftovers often taste even better the next day, thickening into an even richer soup.

This recipe focuses on how slow cooking transforms humble split peas into a creamy, comforting soup with minimal fuss, perfect for busy weeknights or lazy weekends.

The story behind this recipe

I stumbled on this recipe on a chilly autumn day, looking for something warm and fuss-free. My grandmother used to make a similar soup, but I never had her recipe—just the memory of that smoky, hearty flavor. When I finally threw this together in the slow cooker, it felt like reconnecting with her, even if just in a small way. Now, it’s become a regular, especially when I need comfort without the chaos of last-minute cooking.

Ingredient breakdown: key components

Split peas: I love how they soften into a velvety, almost creamy texture after hours in the slow cooker. If you want a chunkier soup, rinse them well and add less water.
Vegetable broth: I prefer a rich, homemade-tasting broth, but store-bought works fine. For a smoky twist, toss in a smoked paprika or a dash of liquid smoke.
Carrots and onions: They add a sweet, aromatic base. Chop them small so they break down easily and meld into the soup’s creamy consistency.
Ham hock or smoked sausage: I find these add a smoky depth that elevates the humble peas. If you’re vegetarian, skip these and add smoked paprika for a similar smoky note.
Garlic: It gives a subtle pungency that wakes up the soup. Crush it well and add it early to let it mellow into sweet, fragrant notes during cooking.
Seasonings: Salt, pepper, and a bay leaf are my go-to. Taste before serving and adjust salt, especially if using store-bought broth, which can be salty.
Optional greens: Toss in a handful of spinach or kale at the end. They wilt quickly and add a fresh, slightly bitter contrast to the creamy soup.

Spotlight on key ingredients

Split peas:

I love how they soften into a velvety, almost creamy texture after hours in the slow cooker. If you want a chunkier soup, rinse them well and add less water.
Vegetable broth: I prefer a rich, homemade-tasting broth, but store-bought works fine. For a smoky twist, toss in a smoked paprika or a dash of liquid smoke.

Vegetable broth:

Carrots and onions: They add a sweet, aromatic base. Chop them small so they break down easily and meld into the soup’s creamy consistency.
Ham hock or smoked sausage: I find these add a smoky depth that elevates the humble peas. If you’re vegetarian, skip these and add smoked paprika for a similar smoky note.

Notes for ingredient swaps

Broth: I prefer homemade vegetable broth, richer and more nuanced. Store-bought works too, just watch the salt.
Split peas: Green or yellow peas are interchangeable, but yellow will give a slightly sweeter, milder flavor.
Meat: Ham hock or smoked sausage adds smoky depth. For a vegetarian version, skip the meat and add smoked paprika or liquid smoke.
Carrots and onions: Feel free to swap in parsnips or leeks for a different sweet note or a softer texture.
Herbs and seasonings: Bay leaves and pepper are classic, but thyme or a dash of cumin can add an interesting twist.
Greens: Spinach or kale can replace other greens; add them in the last 10 minutes for freshness and color.
Optional additions: Celery or leeks can be included for extra layers of flavor, especially if you like a more complex soup.

Equipment & Tools

Slow cooker: Main cooking vessel for hands-off simmering.
Chopping board and knife: Prep vegetables and meats.
Wooden spoon: Stir ingredients and check for sticking.

Step-by-step guide to making split pea soup

Gather your equipment: a large slow cooker, a sharp knife, a chopping board, and a wooden spoon for stirring.
Prep the ingredients: rinse 1 pound of split peas under cold water until the water runs clear. Dice 2 large carrots and 1 onion into small, uniform pieces. Mince 3 cloves of garlic.
In your slow cooker, add the rinsed peas, chopped carrots, onion, and minced garlic. Pour in 4 cups of vegetable broth and 2 cups of water.
Add flavorings: toss in 1 bay leaf, a teaspoon of black pepper, and a teaspoon of smoked paprika if you like a smoky kick.
If using, add 1 smoked sausage or a ham hock for depth. Cover with lid and set to low heat. Cook for 6-8 hours.
During the first 2 hours, check occasionally. If peas start to stick or burn, add a splash more water. Stir gently to prevent sticking.
About 30 minutes before the end, taste and adjust seasoning with salt and more pepper if needed.
Once the peas are soft and the soup looks thick and velvety, turn off the slow cooker. Remove the bay leaf and sausage if used.
Rest the soup for 10 minutes, uncovered, to let flavors meld. If using sausage, slice it thinly and stir back in.
Serve hot, garnished with fresh herbs or a drizzle of good olive oil. Enjoy the cozy, smoky aroma.

Allow the soup to rest uncovered for about 10 minutes. Remove any bay leaves or sausage shells. Slice sausage if used and stir back in. Ladle into bowls, garnish if desired, and serve with crusty bread.

How to Know It’s Done

Peas are fully soft and breaking apart easily.
Soup has thickened to a velvety consistency, not watery.
A rich, smoky aroma fills the kitchen, inviting and warm.

Slow Cooker Split Pea Soup

This slow cooker split pea soup transforms humble dried peas into a thick, velvety bowl of comfort with minimal effort. Main ingredients like split peas, vegetables, and smoky meats meld into a hearty, aromatic soup that thickens beautifully overnight. The final dish boasts a creamy texture with a rich, smoky flavor and rustic appearance.

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Prep Time 10

Cook Time 8

Total Time 8

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

1 pound split peas rinsed thoroughly
4 cups vegetable broth preferably homemade for richer flavor
2 large carrots diced small
1 large onion diced small
3 cloves garlic minced
1 teaspoon smoked paprika optional, for smoky flavor
1 bay leaf bay leaf
1 smoked sausage smoked sausage sliced, optional for depth
to taste salt and pepper adjust at the end
2 cups water water for adjusting consistency
handful greens spinach or kale chopped, added at the end

Equipment

Slow Cooker
Chopping board
Knife
Wooden spoon

Method

Start by rinsing the split peas thoroughly under cold water until the water runs clear—this helps remove any debris and reduces foaming during cooking.
Chop the carrots and onion into small, uniform pieces to ensure they soften evenly during slow cooking.
Mince the garlic cloves finely, releasing their fragrant aroma as you prepare to add them.
Add the rinsed peas, diced carrots, onion, and minced garlic into your slow cooker, spreading them out evenly.
Pour in the vegetable broth along with two cups of water, then sprinkle in smoked paprika and add the bay leaf for flavor.
If using, layer the sliced smoked sausage on top for a smoky depth that will infuse the soup as it cooks.
Cover the slow cooker with the lid and set it to low. Let it cook for 6 to 8 hours until the peas are soft and the mixture looks thick and velvety.
About 30 minutes before the end, check the soup’s thickness and season with salt and pepper to taste. If it’s too thick, stir in a splash of water to loosen it.
Remove the bay leaf and sausage slices if used, then stir in a handful of chopped greens for a fresh contrast—let them wilt for about 10 minutes.
For an extra creamy texture, use an immersion blender to partially purée the soup directly in the slow cooker, blending until smooth but leaving some texture if desired.
Once the soup is thick, fragrant, and velvety, ladle it into bowls, garnish with a drizzle of olive oil or fresh herbs if you like, and enjoy the cozy, smoky aroma.

Notes

For a vegetarian version, skip the sausage and add extra smoked paprika or a dash of liquid smoke for depth. The soup tastes even better the next day, as flavors meld and deepen. Adjust seasoning carefully, as broth can be salty.

Pro tips for perfect split pea soup

Bolded mini-head: Use a splash of apple cider vinegar at the end for a bright, tangy finish.
Bolded mini-head: Sauté onions and carrots briefly before adding to deepen sweetness and aroma.
Bolded mini-head: For extra creaminess, blend a portion of the soup with an immersion blender directly in the slow cooker.
Bolded mini-head: Add a pinch of baking soda if the peas stay stubbornly firm; it speeds up softening.
Bolded mini-head: Toast the smoked paprika briefly in a dry pan before stirring in to enhance smoky aroma.
Bolded mini-head: Keep the lid slightly ajar during the last hour to prevent over-thickening and allow steam to escape.
Bolded mini-head: Use cold water for rinsing peas to avoid sticking and ensure even cleaning.

Common mistakes and how to fix them

FORGOT to check peas for doneness → Test texture, should be soft and breaking apart.
DUMPED all liquid at once → Reserve some broth to adjust thickness if needed.
OVER-TORCHED the soup → If it burns, scrape the top layer and start fresh.
USED too much salt initially → Always taste before adding more salt later.

Quick fixes and pantry swaps

If the soup looks too thick, splash in hot water and stir gently to loosen.
When peas stay gritty, add a teaspoon of baking soda during cooking to soften faster.
Splash a dash of vinegar if the flavor is dull or flat after simmering.
Patch over burnt spots with a spoonful of fresh peas and fresh broth to salvage flavor.
Shield the soup with a lid slightly ajar if it starts to crackle and thicken too quickly.

Prep, store, and reheat tips

Prep the peas, carrots, and onions the night before; store in airtight containers in the fridge, where they stay fresh for up to 24 hours. The house will smell faintly sweet and earthy.
You can make the soup entirely up to the point of cooking, then keep it covered in the fridge for 1-2 days. The flavors will deepen, and the peas may thicken the mixture slightly.
Reheat gently on the stovetop or in the microwave, stirring occasionally. Expect the soup to shimmer with steam and develop a richer aroma as it warms.
For longer storage, freeze in freezer-safe containers for up to 3 months. The texture may become slightly softer upon thawing, but the flavor remains comforting.
To reheat from frozen, thaw overnight in the fridge for even warming, or heat directly, stirring often. The soup will crackle softly as it warms, signaling it’s ready to serve.

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