A healthy and hearty pea and ham soup, made using split peas and a ham hock, then slow cooked until thick, creamy and with tender, pull-apart meat.
Warm your hands around a bowl of this tasty soup with some crusty buttered bread on the side.
In winter, I absolutely love recipes cooked in the slow cooker, like Creamy Tuscan Chicken, Pulled Pork, a classic Apricot Chicken and creamy Beef Stroganoff. They are the perfect meals to come home to after a long day of work (or play!)
In our house, pea and ham soup is an all-time favourite, and it’s even easier when you make it in the slow cooker (or crockpot).
This really is such a delicious and hearty winter soup – comfort food at it’s very best! Thick, creamy and oh-so delicious!
Why You’re Going To Love This Recipe
With just a few simple ingredients, all you need to do is pop everything in the slow cooker, then just ‘set and forget’ and you’ll have dinner ready and waiting for you!
- Convenience! – let the slow cooker do the cooking while you’re busy at work! How easy is that!?
- Healthy – this soup is full of healthy vegetables, you can even make it vegetarian by omitting the ham hock if you choose.
- Meal planning – enjoy slow cooked pea and ham soup with crusty bread for dinner, and have enough leftovers for a couple of weekday lunches as well.
- Freezer friendly – like most soups, pea and ham soup freezes extremely well, and it’s so handy to be able to pull out a container in the mornng for dinner that evening.
- Budget meal – this filling and hearty soup makes a BIG batch at a very reasonable cost, and any leftovers won’t be wasted either – instead they’ll be fought over!
What You Need
One ham hock goes a long way in flavouring this hearty winter soup, and the rest of the ingredients are extremely budget-friendly.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Split peas – green or yellow, rinsed well. Split peas are such an economical and healthy ingredient to really bulk out this soup.
- Ham hock – also known as pork knuckle, the ham hock gives a rich, savoury, smoked flavour to this winter soup.
- Carrots – 3 medium, peeled and chopped.
- Celery – 3 stalks, chopped.
- Brown onion – medium, finely chopped.
- Vegetable stock liquid – store bought liquid stock is a convenient pantry staple these days. Use a good quality brand, such as Campbell’s Vegetable Stock, which is made with all natural ingredients and no preservatives.
Equipment Required
Slow cookers are so incredibly versatile! They can be used for so many types of meals – casseroles, roasts, curries, even risottos, as well as the perfect appliance for making hearty winter soups!
- Sieve or colander – to rinse the split peas in.
- Slow cooker (crockpot).
- Stick blender – to puree the pea and ham soup.
Step By Step Instructions
This warm, filling soup is perfect for throwing together… without breaking the bank.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Prepare The Vegetables
Rinse split peas well, then place into the base of your slow cooker.
Peel carrots and chop, wash and chop celery stalks, and finely dice the onion.
Step 2 – Slow Cook
Add the ham hock, chopped carrots, celery and brown onion to the slow cooker.
Pour the vegetable liquid stock over the top, and cook for 8 hours on low or 6 hours on high.
Step 3 – Puree The Soup
Remove the ham hock, cut off the fat and discard (along with the bone). Chop the meat roughly and set aside.
Puree the soup using a stick blender (optional – see notes).
Note: Use extra care when pureeing the soup as the liquid will be very hot!
Return the meat to the slow cooker, mix through the thick soup, and serve.
Expert Tips
You really can’t go wrong with this tasty and filling pea and ham slow cooker soup!
- Pureeing the soup is optional but recommended. It changes the soup from a broth and chunky vegetable texture to a rich, hearty, thick and creamy soup. Remove the meat first, shred and then return to the soup once it has been pureed.
- If using a hand held blender in the slow cooker, be careful of splashes as the soup will be hot!
- If using a food processor or Thermomix to blend, do so in batches once the soup has cooled slightly to avoid steam build up and splashes!
- Store slow cooker pea and ham soup in an airtight container in the fridge for up to 3 days.
- Freeze soup once it has cooled, in an airtight container for up to 3 months. Allow to defrost, then reheat in the microwave or on the stove top.
FAQs
No, split peas do not need to be soaked before cooking.
Whilst some legumes, such as dried beans, require soaking prior to cooking, split peas are much smaller and are just peas that have been dried, and therefore can be used directly in the recipe without soaking.
Just give them a thorough rinse before cooking to remove any dust or dirt particles they may have picked up during the drying process.
Yes, for a vegetarian version omit the ham hock and enjoy a healthy pea soup!
If you’d like that same smoky bacon flavor without meat, you can add a little liquid smoke to your soup as liquid smoke is generally considered vegan unless otherwise stated on the bottle.
A slow cooker is one of the most energy efficient kitchen appliances. On average, a slow cooker uses about the same amount of energy as a standard electric light bulb. So this means that despite being on for a longer period of time, a slow cooker actually uses very little energy.
The slow cooker is not just a whiz for hearty, healthy soups, but for so many popular family meals.
Just set and forget, and let the cooking be done for you!
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Slow Cooker Pea & Ham Soup
A hearty and healthy Slow Cooker Pea & Ham Soup that can be prepped in the morning and ready for dinner at night… the perfect winter soup!
Servings: 6 serves
Calories: 249kcal
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Instructions
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Place the rinsed split peas into the base of the slow cooker.
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Add the ham hock, chopped carrots, celery and brown onion.
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Pour the vegetable liquid stock over the top of the hock and vegetables.
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Allow to cook for 8 hours on low or 6 hours on high.
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Remove the ham hock, cut off the fat and discard (along with the bone). Chop the meat roughly and set aside while you puree the soup using a stick blender (optional – see notes). Return the meat to the slow cooker and serve.
Notes
INGREDIENTS INFO:
- Ham hock – sometimes called a pork knuckle.
- Brown onion – also called yellow onion.
- Split peas – rinsed well. You can use either green or yellow split peas. Both have a similar nutritional content and cooking time, green peas are slightly sweeter.
RECIPE TIPS:
- Pureeing the soup is optional but recommended. It changes the soup from a broth and chunky vegetable texture to a rich, hearty, thick and creamy soup.
- If using a hand held blender in the slow cooker, be careful of splashes as the soup will be hot!
- If using a food processor or Thermomix to blend, do so in batches once the soup has cooled slightly to avoid steam build up and splashes!
- Store in an airtight container in the fridge for up to 3 days.
- Freeze soup once it has cooled, in an airtight container for up to 3 months. Allow to defrost, then reheat in the microwave or on the stove top.
Nutrition
Calories: 249kcal | Carbohydrates: 45g | Protein: 16g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 324mg | Potassium: 820mg | Fiber: 18g | Sugar: 8g | Vitamin A: 5285IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 3.1mg