Split Pea Soup with Ham

Boost the flavor of this pea and potato soup recipe by adding ham hocks. The slow cooker makes it a great weeknight meal solution.

Split Pea Soup with Ham
Servings: 10 Prep 10 mins Slow Cook 4 hours on HIGH or 6 hours on LOW


  • 1 pound dried split green peas, picked over and rinsed
  • 2 russet potatoes, peeled and diced
  • 1 medium-size onion, chopped
  • 2 garlic cloves, minced
  • 2 ham hocks
  • 3 large vegetable bouillon cubes
  • 8 cups water
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 3 small carrots, diced
  • 3 ribs celery, sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper

Make It

1. Combine peas, potatoes, onion, garlic, ham hocks, bouillon cubes, water, bay leaf and 1/4 teaspoon salt in slow cooker, stirring to break up cubes. Cover and cook on HIGH for 2 hours or LOW for 3 hours.

2. Remove cover and stir in carrots, celery and thyme. Cook 2 hours more on HIGH or 3 hours more on LOW or until peas and potatoes are very tender.

3. Remove ham hocks and bay leaf from slow cooker and discard. Carefully puree soup in batches in a blender until completely smooth. Stir black pepper into soup and serve.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 293, Fat, total (g): 6, chol. (mg): 20, sat. fat (g): 1, carb. (g): 40, fiber (g): 2, pro. (g): 23, sodium (mg): 640, Percent Daily Values are based on a 2,000 calorie diet.