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Crockpot Split Pea and Ham Soup


Crockpot Split Pea and Ham Soup

There’s nothing quite like a hearty soup on a cold winter’s day. Here’s a classic that belongs in everyone’s go-to recipe file.

Prep time: 15 minutes
Cook time: 5 hours 15 minutes
Serves: 10-12


  • 16 oz (1 pound) dried split peas green or yellow
  • 5 cups chicken broth
  • 1 ham bone (does not have to be clean of meat)
  • 2 cups diced ham
  • 16 baby carrots or 2 large carrots, diced
  • 3 celery stalks, diced
  • 1 large yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 bay leaf
  • ½ teaspoon thyme leaves
  • Salt & pepper to taste


1. Rinse split peas and drain well.

2. Combine all ingredients in a 6-quart crockpot (slow cooker)

3. Cover and cook on low for 8 hours or high for 4-5 hours

4. Remove bay leaf and season with salt and pepper to taste

5. For a perfect pairing, enjoy this dish with a glass of J. Lohr Estates Riverstone Chardonnay


  • Add more water if you’d like more broth or reduce the liquid slightly for a thicker soup.
  • If cooking for 4-5 hours on high, plan to soak split peas overnight in fresh water. Drain and rinse before using. (no need to soak split peas if you are slow cooking for more than 4 hours.
  • For more flavorful soup and the best results, keep the ham bone in the crockpot until the soup is finished cooking.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.