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Crockpot Split Pea Soup

This comforting crockpot split pea soup is a thick, smoky, and bright bowl of goodness that slowly simmers to perfection. Made with tender split peas, aromatic vegetables, and optional smoky meat, it has a velvety texture and rustic appearance, perfect for cozy evenings. The slow cooking process allows flavors to meld, resulting in a hearty and soothing dish with a luminous lemon finish.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 pound dried split peas rinsed thoroughly
  • 4 cups vegetable broth preferably homemade or low-sodium
  • 2 carrots roughly chopped
  • 1 large onion roughly chopped
  • 1 smoked ham hock or 4 slices bacon optional for smoky flavor
  • 1 tablespoon lemon juice freshly squeezed
  • to taste salt and pepper
  • a few sprigs fresh thyme or 1 teaspoon dried thyme
  • optional parsley or olive oil for garnish

Equipment

  • Large slow cooker
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Ladle

Method
 

  1. Begin by rinsing the split peas thoroughly under cold water until the water runs clear, then set aside.
  2. Chop the onion into roughly 1-inch pieces and the carrots into chunky chunks, then prepare your smoked ham hock or bacon slices.
  3. Add the chopped onion and carrots into the slow cooker, then pour in the vegetable broth and water. Stir gently to combine.
  4. Place the rinsed split peas into the slow cooker, spreading them out evenly over the liquids.
  5. Lay the smoked ham hock or bacon slices on top of the peas. If using bacon, you can crisp it separately and crumble it in later for extra smoky flavor.
  6. Set the slow cooker to low and cook for 6-8 hours, until the peas are soft and have broken down, creating a thick, velvety texture. During cooking, occasionally stir if desired.
  7. Once the cooking time is up and the peas are tender, remove the ham hock, shred any meat, and return it to the soup. Discard the bones and excess fat.
  8. Stir in the fresh lemon juice, then taste and season with salt and pepper as needed. The soup should be thick, smoky, and bright with lemon.
  9. Let the soup rest for about 10 minutes to allow the flavors to meld and the texture to firm up slightly. If it’s too thick, stir in a splash of broth to loosen it.
  10. Serve the soup hot in bowls, garnished with chopped parsley or a drizzle of olive oil if desired. Enjoy the comforting, smoky, and bright flavors in each spoonful.