There’s something magical about coming home to the aroma of split pea soup simmering away in your slow cooker. Just add dried peas, bacon, and whatever vegetables you’ve got hanging around in your crisper drawer! Throw them in the slow cooker and come home to the kind of thick, smoky soup that makes you forget it’s barely a recipe at all.
Split pea soup is perfect for the slow cooker. The dried peas break down into creamy perfection without any stirring, mashing, or babysitting. The long, slow cook pulls every bit of smoky flavor from the bacon, while the peas gradually thicken into a stick-to-your-spoon consistency. There is no cream, no roux, and no blending, just time doing what time does best.
I know split pea soup has a reputation problem. It’s yellow-greenish. It’s mushy. It sounds like something your grandmother forced you to eat. But when bacon fat or ham mingles with those earthy peas, when carrots and celery add just enough texture to keep things interesting, then you realize why this soup has stuck around forever.
It’s not trying to be trendy. It’s just trying to feed you well. I make this with bacon, but if you have a ham bone sitting around in the fridge, add that too! You get thick, creamy, soul-warming goodness with about 10 minutes of actual work.
I’ll show you the simple steps to make this slow cooker soup, plus my favorite tricks for getting that perfect texture every time, and what to serve alongside this cozy bowl of comfort. It’s the ultimate comfort food for cold days, easy enough for busy weeknights, and even better the next day.
Looking for more slow cooker soups? Try my recipes for slow cooker Italian wedding soup, slow cooker chicken noodle soup, or slow cooker chicken taco soup.
As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.
Ingredient Notes
For exact amounts needed see the recipe card below
- Split peas: No need to soak the split peas. Just give them a quick rinse in a colander, then pick through them to remove any small stones or debris. Split yellow peas work fine too if that’s what you have on hand, and they’ll give you a slightly sweeter, milder flavor.
- Bacon: I prefer thick-cut bacon in this recipe. If you’re looking for a lighter option, diced ham or smoked turkey will still give you great flavor without quite as much fat.
- Onion
- Carrots
- Celery
- Seasoning: Season the soup with garlic powder, salt, black pepper, smoked paprika, dried thyme, and a bay leaf.
- Chicken broth
- Water
- Apple cider vinegar: Just a tablespoon at the beginning brightens up all the rich, earthy flavors and keeps the soup from tasting one-note.
How to Make Slow Cooker Split Pea Soup
- Start by heating a skillet over medium heat, then toss in your chopped bacon. Cook it until it’s crispy and golden, about 5 to 7 minutes. Once it’s done, pull out half of the cooked bacon and set it on a paper towel-lined plate to drain. That’s your topping. Put the rest of the bacon in the slow cooker, along with about a tablespoon of the drippings.
- Add the rinsed split peas to the bottom of the slow cooker. Then add your diced onion, carrots, and celery right on top. Toss in the garlic powder, salt, black pepper, smoked paprika, thyme, and a bay leaf. Pour in the chicken broth, water, and apple cider vinegar. Stir to make sure everything’s mixed.
- Cover the slow cooker and set it to Low for 8 hours or High for 4 to 5 hours. I usually go with Low because I like to start it in the morning and come home to dinner.
- When the timer goes off, the peas should be completely soft and the soup should be thick and creamy. Fish out the bay leaf and stir. Taste it and adjust the seasoning if needed. Sometimes I add a little extra salt or a crack of fresh pepper. Ladle the soup into bowls and top each one with a sprinkle of that reserved crispy bacon.
Serving Ideas
I make this split pea soup at least once a month during the colder months, and I’ve learned that how you serve it really changes the whole experience. The beauty of this soup is that it’s hearty enough to stand alone, yet it pairs well with other recipes.
My favorite is to pair it with crusty bread. I toast thick slices of sourdough or a good crusty baguette and either dip them straight into the bowl or crumble them on top.
Or ladle the soup into bowls and serve alongside a grilled cheese sandwich cut into triangles. The warm, gooey cheese and crispy bread against the creamy peas? That’s peak comfort food.
Beyond the crispy bacon (which is non-negotiable), try adding a dollop of sour cream, a sprinkle of fresh parsley, or extra cracked pepper. A drizzle of good olive oil adds richness. These little touches make the soup feel special without requiring extra cooking.
How to Store
This soup keeps beautifully, which is one of my favorite things about making it. I often double the recipe specifically so I have leftovers for the week. Store it in an airtight container in the refrigerator for up to 4 days.
It also freezes beautifully for up to 3 months. I portion mine into individual containers so I can grab one on a particularly chaotic weeknight. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave.
You might need to add a bit of broth when you reheat the soup. It tends to thicken when frozen or refrigerated.
Tips & Tricks
Be sure to check out the step by step instructions
- While split peas don’t need soaking, they do need rinsing. Put them in a fine-mesh strainer and rinse them under cold water, picking out any weird-looking peas. Rinsing removes dust and any broken bits, plus it gives you a chance to pick out any little stones that sometimes sneak into the bag. I’ve never actually found a stone, but I’m not taking chances.
- This soup gets really thick as it cools. Like, stand-your-spoon-up-in-it thick. If you’re reheating leftovers, add a splash of warm chicken broth or water and stir until it reaches the consistency you want.
- You can also make this with turkey or ham instead of bacon. It is especially good with a leftover holiday ham bone added. Remove it before serving, shred any meat from the bone, and stir it back into the soup. It adds incredible depth.
- Taste the soup before serving. Split peas can be surprisingly bland if you’re timid with seasoning. After the cooking time is up, grab a spoon and taste your soup. It might need an extra pinch of salt, some black pepper, or a tiny splash more of that apple cider vinegar to brighten everything up.
- The apple cider vinegar brightens up all the flavors and cuts through the richness of the bacon and the earthiness of the peas. It’s like the difference between a good soup and a great one. You won’t taste the vinegar!
Did You Make This? Leave a Star Rating!
Slow Cooker Split Pea Soup
Ingredients
- 1 pound dried split peas rinsed and sorted
- 6 slices thick-cut bacon chopped (reserve half for topping)
- 1 small onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon apple cider vinegar or white vinegar
Instructions
- Cook chopped bacon in a skillet on medium heat until crisp. Remove half the bacon to paper towels to drain (for topping). Add the rest, along with about one tablespoon of the drippings, to the slow cooker.6 slices thick-cut bacon
- Add split peas to the bottom of the slow cooker. Top with the vegetables, garlic powder, salt, pepper, smoked paprika, thyme, and bay leaf. Pour in chicken broth, water, and vinegar.1 pound dried split peas, 1 small onion, 2 carrots, 2 stalks celery, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, 1 teaspoon dried thyme, 1 bay leaf, 4 cups chicken broth, 2 cups water, 1 tablespoon apple cider vinegar
- Cover and cook on Low for 8 hours or on High for 4–5 hours, stirring once or twice, until the peas are soft and the soup is thick.
- Remove bay leaf. Stir and taste for seasoning. Serve topped with the reserved crispy bacon and extra cracked pepper.
Notes
- While split peas don’t need soaking, they do need rinsing. Put them in a fine-mesh strainer and rinse them under cold water, picking out any weird-looking peas. Rinsing removes dust and any broken bits, plus it gives you a chance to pick out any little stones that sometimes sneak into the bag.
- This soup gets really thick as it cools. If you’re reheating leftovers, add a splash of warm chicken broth or water and stir until it reaches the consistency you want.
- You can also make this with turkey or ham instead of bacon. It is especially good with a leftover holiday ham bone added. Remove it before serving, shred any meat from the bone, and stir it back into the soup. It adds incredible depth.
- Taste the soup before serving. Split peas can be surprisingly bland if you’re timid with seasoning. After the cooking time is up, grab a spoon and taste your soup. It might need an extra pinch of salt, some black pepper, or a tiny splash more of that apple cider vinegar to brighten everything up.
- The apple cider vinegar brightens up all the flavors and cuts through the richness of the bacon and the earthiness of the peas. It’s like the difference between a good soup and a great one. You won’t taste the vinegar!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
