Split Pea Soup Slow Cooker Recipe (Thick & Simple)

My father requested Split Pea Soup a few weeks ago, which I had personally never made. This slow cooker split pea soup recipe was so delicious and easy to make that I've been making it every week since for me and sending him home with some as well. The first time I made it, I didn't add enough split peas to the slow cooker and I used too much broth, so the soup was thinner than I wanted. This version uses the right amount of split peas to create a naturally thick, hearty texture.

What I appreciate most about this soup is how nourishing it feels. Split peas provide fiber and plant-based protein thathelp keep energy steady. The slow cooked veggies make it both grounding and easy to digest as well. It's the kind of soup that supports recovery, focus and overall balance, especially during busy weeks.

Greek or an Italian salad is always a perfect complimentary dish to have with any soup. I also love a slice of toasted Ezekiel bread with it dipped in olive oil.

Simple Split Pea Soup recipe and perfectly healthy!

This recipe makes about 6 servings.

Ingredients

• 2 to 2.5 cups of split peas

•  6 cups chicken broth

• 1 ham hock

• 4+ garlic cloves, minced

• 1 yellow medium onion, chopped

• 2 celery stalks, chopped

• 2-3 carrots, chopped

• 1 teaspoon dried thyme

• black pepper to taste

• add salt and pepper to your liking

The Plan

Start food prepping...

Chop the veggies. (I didn't use the chopper for this recipe so that the veggies would be chunkier).

Set the veggies aside in a bowl.

Measure out the seasonings and optional salt/pepper and set aside in a bowl.

Start cookin'...

 Add the chicken broth to the slower cooker, followed by the seasoning, ham hock, split peas and pepper+seasoning. (I actually add them in that order! I also like my split pea soup thicker so I add more, about 2.5 cups rather than 2).

Stir lightly to combine.

Turn the slow cooker on Low Heat for 8-9 hours.

Once the soup has been in the slow cooker for 8-9 hours, shut it off and remove the ham hock. Shred any meat and return it to the soup. There isn't usually much to add to the soup so I personally add it to one bowl.

Stir well. The split peas should break down naturally and create a thick, creamy texture without the need to blend it with an immersion blender.

If you are like me and like food prepping and prefer your soup ready to take out the door, add it to small glass containers. It tastes better after sitting in the fridge in my opinion.

Final Touches...

Add salt if needed and additional pepper and/or seasoning to taste. (It is salty enough from the ham hock for me).