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Crock Pot Recipe for Split Pea Soup with Ham
5 from 15 votes

Crock Pot Recipe for Split Pea Soup with Ham

This Crock Pot Split Pea Soup blends dried split peas with smoked ham, vegetables including onions, celery, and carrots, and seasonings like chipotle powder and thyme. The soup simmers until thickened and vegetables are tender. Smoked Gouda cheese cubes add a creamy, smoky finish when stirred in before serving.

Prep Time
10 mins
Cook Time
1 hr 45 mins
Total Time
1 hr 55 mins
Servings: 8 Servings
Calories: 350 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 cups split peas rinsed and drained, dried
  • 10 cups water
  • 3 tablespoons chicken bouillon
  • 2 bay leaf
  • 2 onion chopped (3-4 cups
  • 2-4 cloves garlic minced
  • 3 celery chopped (about 2 cups, stalks
  • 3-4 medium carrot chopped (2 cups
  • 1.5 pounds smoked ham still on the bone, or a 1.25 lb ham steak*
  • 1/4 teaspoon chipotle chile powder or to taste
  • 1/4 teaspoon thyme or to taste, dried
  • salt to taste
  • black pepper to taste
  • 6 ounces gouda cheese chopped into cubes or shaved, smoked

Instructions

    Cup of Yum
  1. Rinse and sort the peas, then add to a large stock pot with 10 cups of water. Add 3 tablespoons chicken bouillon (I like the Better Than Bouillon brand). Turn the heat to high and boil for 2 minutes. Add the bay leaves, onions, garlic, celery, carrots, ham bone, and chipotle powder. Bring to a boil again, then reduce to a low simmer.
  2. Simmer for at least an hour and a half, or until the vegetables are soft and the soup is at a consistency you like. If the ham is still on the bone, remove from the soup and chop, discarding the bone. Return the meat to the pot.
  3. Salt and pepper to taste. Taste it first; remember, ham is very salty. You might not need any.
  4. Remove soup from heat. Dice the smoked Gouda into bite-size cubes, or use a vegetable peeler to shave it. Add the cheese to the hot soup and stir. Alternatively, you can add the cheese to each individual bowl.
Slow Cooker Instructions:
  1. Add the peas, water, chicken bouillon, bay leaves, onions, garlic, celery, carrots, ham, and chipotle powder to a very large crock pot. Turn it on to low and cook for at least 4 hours, or up to 8. Chop the ham and return, if necessary. Season to taste and garnish with smoked gouda.

Notes

  • Ham hocks can be used whole and chopped post-cooking; ham steak should be added whole or chopped including bone and fat for flavor.
  • Do not trim ham fat as it contributes significant flavor to the soup.
  • Shredding cooked ham after slow cooking improves texture compared to pre-chopped.
  • Slow cooker option: combine ingredients and cook on low for 6–8 hours or high for 4–6 hours.

Nutrition Information

Serving 1bowl Calories 350kcal (18%) Carbohydrates 35g (12%) Protein 32g (64%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Cholesterol 65mg (22%) Potassium 859mg (18%) Fiber 14g (56%) Sugar 7g (14%) Vitamin A 4043IU (81%) Vitamin C 5mg (6%) Calcium 210mg (21%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 350

% Daily Value*

Serving 1bowl
Calories 350kcal 18%
Carbohydrates 35g 12%
Protein 32g 64%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 65mg 22%
Potassium 859mg 18%
Fiber 14g 56%
Sugar 7g 14%
Vitamin A 4043IU 81%
Vitamin C 5mg 6%
Calcium 210mg 21%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.