Last Updated on 9 October 2026 by cooksimply
This slow cooker ham and pea soup takes 8 hours on low (or 5–6 hours on high) and serves 6 generously. You tip split peas, a gammon joint, vegetables and stock into the pot in the morning, and by dinner you have a thick, creamy soup with meltingly tender ham. No soaking, no stirring, barely any effort. It has been a family favourite in our house for years, and it is the kind of meal that feels like a warm hug on a cold day.
The best part is how hands-off it is. Everything goes in at once, the slow cooker does the work, and all those vegetables blitz down into the soup so even fussy eaters finish their bowl.
Quick summary
- Serves 6 with crusty bread, or stretches to 8 as a starter.
- Total time around 8 hours on low (5–6 on high), almost all of it unattended, so start it in the morning and forget about it.
- Thick and creamy from blended split peas, with no cream needed and no soaking required.
- Freezer-friendly and cheaper per portion than almost any shop-bought soup. Full method, tips and nutrition below.
Why you’ll love this slow cooker split pea soup
This is hands-down one of my favourite soup recipes, and here’s why it should become one of yours too:
- Minimal effort, maximum comfort: true “dump and go” cooking. Just chop, add, and forget.
- Budget-friendly: uses inexpensive ingredients and stretches leftover ham beautifully.
- Incredibly filling: this isn’t a light starter soup, it’s a full meal in a bowl.
- Freezer-friendly: makes a large batch perfect for meal prep and future dinners.
- Kid-approved: the creamy texture and mild flavour works even for picky eaters.
- Nutritious: packed with protein, fibre and vegetables.
- Better with time: tastes even more delicious the next day as the flavours develop.
What does pea and ham soup taste like?
This is a wonderfully hearty soup with layers of flavour. The ham adds a gorgeous salty, smoky depth, while the split peas create an earthy, slightly sweet base with an incredibly creamy texture. The vegetables (carrots, celery and onion) add natural sweetness and aromatic notes, and the herbs bring everything together beautifully.
The texture is thick and velvety once blended, almost like a creamy chowder, with tender chunks of ham throughout. It’s comforting, warming and deeply satisfying. Each spoonful is rich and full of flavour without being heavy, and it’s the kind of soup that makes you want to go back for seconds (and thirds!).
Ingredients you’ll need
Main ingredients:
- 500g yellow split peas, rinsed
- 1–1.5kg gammon joint or ham hock
- 1 large onion, roughly chopped
- 1 large carrot, peeled and chopped
- 2 celery sticks, chopped
- 3 cloves garlic, finely chopped
- 1 litre chicken stock
- 1 tablespoon dried mixed herbs
- 2 bay leaves
For serving:
- Fresh crusty bread
- Dijon mustard (optional but highly recommended)
- Fresh parsley for garnish
- Extra black pepper
All of these ingredients are readily available at any supermarket, and they’re wonderfully affordable. This is the kind of recipe that turns budget ingredients into something really special.
What type of ham to use?
The great news is that almost any cut of ham works brilliantly in this slow cooker pea and ham soup recipe. Here are your options:
Ham hock: this is my top choice. Ham hocks are made for soups and stews. They’re incredibly meaty, full of flavour, and the bone adds even more richness to your broth. You’ll find them at the butcher counter or in vacuum-sealed packs.
Gammon joint: as pictured in my recipe, a gammon joint works beautifully. It’s readily available in supermarkets and gives you plenty of meat for the soup. Choose bone-in if possible for extra flavour.
Leftover cooked ham: perfect if you’ve got ham left over from Sunday dinner or a holiday meal. Add it to the slow cooker along with everything else, or stir it in at the end if you prefer chunkier pieces.
Smoked ham: if you love a deeper, smokier flavour, opt for smoked ham or a smoked gammon joint. It adds an extra layer of deliciousness.
The long, slow cooking time means even the toughest cuts become incredibly tender. If you’re using a bone-in ham, the meat will fall off the bone and can be shredded with just a touch.
All about split peas
What are split peas?
Split peas are dried peas that have been split in half, hence the name. They’re part of the legume family and come in two varieties, yellow and green. For this recipe, I prefer yellow split peas because they have a more earthy, savoury flavour that works beautifully with the ham. Green split peas are slightly sweeter, but either works perfectly well.
Don’t confuse split peas with fresh or frozen peas, they’re completely different. Split peas are dried and have a much more robust, earthy flavour compared to the sweet taste of garden peas.
Are split peas good for you?
Yes. Split peas are nutritional powerhouses and an excellent source of:
- Protein: great for vegetarians and meat-eaters alike
- Fibre: helps keep you full and supports digestive health
- Iron: important for energy levels
- Potassium: supports heart health
- Low in fat: naturally healthy without being boring
They’re also budget-friendly and have a long shelf life, making them a brilliant pantry staple.
Do split peas need soaking?
For this slow cooker recipe, there’s no need to soak your split peas beforehand. Because we’re cooking them for 8–10 hours on low, they have plenty of time to soften and break down completely without any pre-soaking.
I do recommend rinsing them under cold running water before they go in. This removes any dust or debris and keeps your soup clean.
One exception worth knowing: split peas that have been sitting in the cupboard for a year or more can stay stubbornly firm no matter how long you cook them, because they lose moisture as they age. If yours aren’t fresh, or you’ve had them refuse to soften before, soak them overnight in cold water first. It’s a five-minute insurance policy against a grainy soup, and it’s the single most common reason a batch doesn’t turn out creamy.
How to make slow cooker ham and pea soup
Making this soup couldn’t be simpler, that’s the magic of slow cooker recipes.
Prep your vegetables
Roughly chop your onion, carrot and celery. Don’t worry about being too precise, they’re all going to be blended later, so rough chunks are absolutely fine. Finely chop or crush your garlic cloves.
Rinse your split peas
Give your split peas a good rinse under cold running water in a sieve or colander. This washes away any dust and makes sure they’re clean.
Layer everything in your slow cooker
Add the rinsed split peas to your slow cooker first, then nestle your ham joint or ham hock on top. Scatter your chopped vegetables around the ham, then add your garlic, mixed herbs and bay leaves.
Pour over your chicken stock. The liquid should come about three-quarters of the way up your ingredients. Don’t worry if it doesn’t completely cover everything; the vegetables release moisture as they cook.
Set it and forget it
Put the lid on your slow cooker and set it to cook:
- Low: 8–10 hours (ideal for starting in the morning before work)
- High: 5–6 hours (perfect for a lazy weekend afternoon)
Low and slow wins every time if you have the hours. The gentler heat gives the split peas room to break down completely and lets the ham turn properly tender.
Remove the ham and bay leaves
Once your cooking time is up, carefully lift out the ham. It should be so tender it’s practically falling apart. Set it aside on a board or plate. Fish out and discard the bay leaves.
Blend the soup
Using a stick blender, blitz the vegetables and split peas directly in the slow cooker until you have a smooth, creamy consistency. If you don’t have a stick blender, carefully transfer the hot soup to a food processor or blender in batches. Be very careful with hot liquids in a blender, don’t fill it more than halfway and hold a tea towel over the lid.
The soup should be thick, silky and beautifully creamy.
Shred and return the ham
While the soup is blending, shred your ham into bite-sized pieces, discarding any excess fat or the bone if there is one. The meat should pull apart easily with two forks.
Return most of the shredded ham to the soup, stirring it through. Reserve a few nice pieces for garnishing your bowls when serving.
Taste and adjust
Give your soup a taste. The ham adds quite a bit of salt, so you may not need any extra. A good grind of black pepper often lifts the flavours beautifully.
If your soup seems too thick, add a splash of hot water or extra stock to loosen it. If it’s too thin, leave the slow cooker on with the lid off for 20–30 minutes to reduce slightly.
What to serve with pea and ham soup
This slow cooker pea and ham soup is substantial enough to be a complete meal on its own, but a few accompaniments take it from delicious to sublime:
Crusty bread: non-negotiable in my house. A thick slice of crusty white bread, granary bread or a warm baguette is perfect for dunking. The bread soaks up all that creamy, savoury broth, and it’s absolutely heavenly. Slather it with butter for extra indulgence.
Dijon mustard: a generous dollop stirred into your bowl adds a tangy kick that cuts through the richness. It’s traditional with ham and works beautifully here.
Fresh parsley: a sprinkle of freshly chopped parsley over the top adds a pop of colour and a fresh, herbaceous note.
Grated cheese: not traditional, but a handful of grated mature cheddar melts into the hot soup beautifully.
Extra black pepper: I love adding lots of freshly ground black pepper to each bowl.
Side salad: if you want something fresh alongside, a simple green salad with a sharp vinaigrette gives a nice contrast.
Storage, freezing and reheating
Storing leftovers
This soup keeps brilliantly in the fridge. Transfer any cooled leftovers to an airtight container and refrigerate for up to 4–5 days. The flavours deepen overnight, so day-two soup often tastes even better than day one.
You’ll notice the soup thickens considerably as it cools, which is completely normal with split peas. Just add a splash of water or stock when reheating to bring it back to your desired consistency.
Freezing instructions
This soup is fantastic for batch cooking and freezing. Here’s how to do it properly:
- Allow the soup to cool completely
- Portion it into freezer-safe containers or heavy-duty freezer bags
- Leave about an inch of space at the top for expansion
- Label with the date
- Freeze for up to 3 months
Top tip: freeze in individual portions for easy grab-and-go lunches.
Reheating
From the fridge: reheat in a saucepan over medium heat, stirring occasionally and adding a splash of water or stock if needed. Microwave reheating works well too, heat on high for 3–4 minutes, stirring halfway through.
From frozen: defrost thoroughly in the fridge overnight before reheating. Or reheat from frozen in a saucepan over low heat, stirring frequently and adding extra liquid as needed. This takes 15–20 minutes.
Always make sure the soup is piping hot throughout before serving.
Tips for the best slow cooker ham and pea soup
Choose a meaty ham: the more meat on your ham hock or gammon joint, the better. Ask your butcher to help you choose a good one.
Don’t skip the blending: some people prefer chunky pea soup, but blending transforms the texture into something silky and luxurious.
Low and slow is best: if you have the time, cooking on low for 8 hours gives the best flavour and texture.
Add extra vegetables: feel free to add extra carrots, a parsnip or a potato for even more substance.
Adjust consistency: remember that split pea soup thickens as it cools. Add water or stock to reach your preferred consistency.
Season carefully: the ham is salty, so taste before adding any extra salt. You can always add more, but you can’t take it away.
Make it smokier: use smoked ham or add a teaspoon of smoked paprika for extra depth.
Batch cook: this recipe makes a generous amount, so it’s perfect for meal prep or feeding a crowd.
Variations and substitutions
Vegetarian version: omit the ham and use vegetable stock instead of chicken stock. Add extra vegetables like mushrooms or potatoes for substance.
Extra vegetables: add chopped potatoes, parsnips or sweet potatoes along with the other vegetables for extra heartiness.
Spicy version: add a pinch of chilli flakes or a dash of hot sauce for a warming kick.
Creamier texture: stir in a splash of double cream just before serving for extra richness.
Herb variations: try fresh thyme sprigs or rosemary instead of mixed herbs for a different flavour profile.
Green split peas: use green split peas instead of yellow for a slightly sweeter flavour and a more vibrant colour.
Bacon upgrade: if you can’t find ham hock, use diced bacon or pancetta with a smaller piece of gammon.
Frequently asked questions
How long does pea and ham soup take in a slow cooker? Around 8 hours on low, or 5–6 hours on high. The prep takes under 10 minutes. Everything else is hands-off, so it suits a day out of the house rather than a quick weeknight dinner.
Do I need to soak split peas for slow cooker soup? No, not for the slow version. Cooking on low for 8–10 hours softens them fully without soaking. The one exception is old split peas, which can stay firm. If yours have been in the cupboard a while, soak them overnight to be safe.
Can I use frozen peas instead of split peas? You can, but it makes a different soup. Frozen peas give a fresher, lighter, brighter-green soup and only need about 30 minutes at the end. Split peas give the thick, creamy, old-fashioned texture this recipe is known for. For this slow cooker method, split peas are the one to use.
Why is my soup too thin? Leave the lid off your slow cooker for the last 30 minutes to let excess liquid evaporate. Or mash some of the split peas against the side of the pot before blending for extra thickness.
Why is my soup too thick? Add more hot stock or water, a little at a time, until you reach your desired consistency. This is especially common with leftovers, as split peas keep absorbing liquid.
Can I make this on the stovetop instead? Yes. Combine all ingredients in a large pot, bring to the boil, then reduce the heat and simmer covered for 2–2.5 hours, stirring occasionally, until the split peas are very soft.
My split peas haven’t softened, what went wrong? Nine times out of ten it’s age. Split peas look like they last forever, but older ones lose moisture and can stay hard even after 10 hours. Check the best-before date, and if they’re old, soak them overnight before cooking. One reader found hers took far longer than expected, and soaking solved it completely. Also hold off on acidic add-ins like tomatoes or vinegar until the very end, as they stop split peas softening if added early.
Can I use a ham bone with no meat? Yes. Even a stripped ham bone adds tremendous flavour to the broth. You may want to add some diced cooked ham at the end for texture and substance.
This slow cooker ham and split pea soup is comfort food at its finest. It’s economical, nutritious, incredibly easy to make and delicious. Whether you’re using up leftover ham from a Sunday roast or buying a ham hock specially, you’ll end up with a thick, creamy soup that’s perfect for cold-weather meals.
The beauty of this recipe is how little effort it takes. The slow cooker does all the hard work while you get on with your day, and come dinnertime you’ll have a hearty meal ready and waiting.
Make a big batch, freeze some portions, and you’ll thank yourself on those busy evenings when you need something warming and satisfying in a hurry.
Other slow cooker recipes
Slow cooker chicken chow mein
Slow cooker chicken tikka masala
Slow cooker chicken biryani
Slow cooker bolognese
Slow cooker beef curry
Slow cooker Chinese chicken curry
Slow cooker beef and chorizo
Slow cooker Thai massaman curry
Slow cooker ham joint in coke
BEST EVER slow cooker pea and ham soup
Ingredients
- 1 onion chopped
- 1 large carrot peeled and chopped
- 2 celery sticks chopped
- 3 cloves garlic finely chopped
- 1 tablespoon mixed herbs
- 2 bay leaves
- 500 g yellow split peas rinsed under water
- 1-1.5 kg gammon joint or ham hock
- 1 litre chicken stock
Instructions
- Throw all the ingredients into the slow cooker, and cook on low for 8-10 hours.
- Take out the ham, it will be really tender and falling apart.
- Remove the bay leaves.
- Then use a stick blender to blitz the soup until it’s smooth. Or pour the soup into a blender or food processor.
- Shred the ham, then add back into the soup. Serve the soup with large chunks of fresh bread, a dollop of Dijon mustard and some fresh parsley. Enjoy!
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Nutrition
Did you try this slow cooker ham and split pea soup?
Please let me know if you tried this pea and ham soup slow cooker recipe. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other delicious recipe ideas here.
The recipe was good and really tasty but I wouldn’t do it again without soaking the split peas. Ive had it in the slow cooker around 20 hours and it has taken that long to get the split peas softened enough. Taste is great though.
I wonder why your split peas didn’t soften – which is a shame it took so long. But I am glad you enjoyed it.
Do you have any quantities for the ingredients please?
They are above in the recipe card.