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    Home » Recipes » Soup & Stew

    Old-fashioned Ham Bone Split Pea Soup (Slow-Cooker)

    Published: Jun 6, 2019 · Modified: May 17, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Old-fashion Ham Bone Split Pea Soup | The Good Hearted Woman #souprecipe #slowcooker

    You just can't beat a bowl of thick, savory Old-fashioned Ham Bone Split Pea Soup on a cold day. Comforting and hearty, this virtually bulletproof slow-cooker recipe is an easy, economical way to repurposed leftover ham and ham bones, too.

    Split pea soup in a blue pottery bowl, sitting on a weather pice of metal. Ornate spoon to the side.

    Old-fashioned Ham Bone Split Pea Soup has been one of my favorites since I was a child, when my mom used to make it for us during the week following every "ham holiday" (i.e., Easter, Christmas, etc.).

    We make this slow cooker split pea soup with ham four or five times a year, every year. I won't call it completely fool-proof, because there is always that one cook... However, barring anyone who substitutes Skittles for split peas, it's about as close to fool-proof a recipe as you're ever going to find.

    Jump to:
    • Split Pea Soup Ingredients
    • How to Make Ham Bone Split Pea Soup
    • Equipment
    • Storage
    • Top Tip
    • FAQ
    • More Cozy Soup Recipes
    • What to Serve with Split Pea Soup
    • Old-fashioned Ham Bone Split Pea Soup

    Split Pea Soup Ingredients

    This split pea soup with ham bone recipe is an easy, economical way to repurposed leftover ham and ham bones. If you want to make soup and don't want to eat a whole ham to do it, you can often buy ham bones at your butcher's counter, or at Honey Baked Ham. (Honey Baked ham bones are my absolute favorite for making split pea soup!)

    Overhaed shot of split pea soup. ingredients in slow cooker.
    • Green split peas: Use fresh split peas. Old dried peas may not soften properly in the slow cooker.
    • Meaty ham bone: It is important to use a meaty ham bone. The connective tissues and marrow from the bone are what break down into the collagen that helps thicken the soup.
    • Onion: Use sweet onions. Yellow onions will also work. Peel and dice the onion into roughly ¼-inch cubes.
    • Honey: You can also use maple syrup or agave.
    • Celery: Peel and dice the celery into roughly ¼-inch cubes.
    • Carrots: Peel and dice the carrots into roughly ¼-inch cubes; the same size as the onion and celery.
    • Hot sauce: We use a mild hot sauce to give the soup just a little kick, but this is totally optional.
    • Oregano: Use dried or fresh oregano.
    • Salt: We use kosher salt.
    • Pepper: We usually use freshly ground pepper, but I have made this soup with white pepper on occasion, and really like that too.
    • Water: The water you use matters. Be aware, if your water is treated and has an overpowering taste because of it (i.e, municipally added chlorine, chloramine, etc.), that flavor may taint your soup.

    How to Make Ham Bone Split Pea Soup

    If you follow the directions and use the ingredients as directed, this recipe is virtually fool-proof.

    Rinse the peas and combine them with the remaining ingredients in the slow cooker.  Give everything a quick stir, and then set slow cooker to HIGH and cook 4-6 hours.
    If possible, stir it about halfway through.

    After cooking for 5-6 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW. If your soup seems too thick, add a little more water at this time.

    Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate to cool. When the ham bone is cool enough to handle, remove any ham and return the meat to the soup.

    Meat stripped from ham bone. Meat in bowl, bone on a separate plate.

    Discard the ham bone. Adjust the seasonings to taste.

    Slow cooker full of split pea soup, with ham scattered on the top, ready to be stirred in.

    You can serve this old fashioned pean and ham soup immediately; however, we strongly recommend serving it the next day.

    If you serve split pea soup straight out of the slow cooker, it will be tasty but very thin, with the consistency of thin gruel. This is a normal and expected part of the process.

    DO NOT attempt to thicken this soup with cornstarch, flour, potato flakes, or anything else!

    Turn the slow cooker off and allow the soup to cool for 2 hours. Stir the soup once and then cover and put it into the refrigerator and leave it overnight.

    In that time, the soup will transform; thickening and melding into a hearty, deliciously satisfying split pea soup. This is basic kitchen science: it takes time for the starches from the dried peas and the collagen from the ham bone to form the connective mesh that thickens the soup.

    When you are ready to serve, simply reheat the soup in a large stockpot, or use the Warm setting on your slow cooker to slowly bring it back up to temperature.

    Equipment

    I've made this easy split pea soup recipe in a slow cooker for decades! It fits perfectly in our big 6-quart slow cooker, but it will fit in a 5-quart crockpot, too. (You can also use the slow-cooker mode on your InstantPot.)

    If you don't yet have a slow cooker and are looking to buy one, here are a few points to consider:

    Size: Slow cookers must be filled at least halfway to cook effectively. Most slow-cooker recipes are developed for use with a five- or six-quart unit. If you consistently cook for a crowd, there are bigger slow cookers, too.

    Shape: I've used both round and oval cookers countless times, and I have to say I much prefer the oval shape. It works better when cooking larger, whole ingredients, like chicken, pot-roast, or ribs, and it works better for me aesthetically as well.

    Locking Lid: Some years ago, I was taking a huge pot of chili to a potluck, and dropped the crockpot on the driveway. The crock exploded, and chili was everywhere. (Yes, like Kevin in The Office. Exactly.) You may not need a locking lid often, but when you do, it can be a lifesaver.

    Fully removable crock: I've seen a few slow cooker models that have the heating element fused into the crock. This (IMO) is insanity. You want the crock to slide smoothly from the base so that it can be easily cleaned.

    Storage

    Split pea soup will stay good for 3 days or more in the refrigerator. To refrigerate, cool soup to 70°F within two hours, and then down to 41°F (fridge temp) or below within the next four hours.

    Split pea soup also freezes very well! First, allow the soup to cool completely, then transfer it to freezer-safe containers. Split Pea soup can be frozen for up to four months.

    To reheat, thaw in the refrigerator, and warm on the stove or in the microwave.

    Top Tip

    The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked ham bone (or ham hock), your soup will taste more smokey.

    Personally, we prefer our split pea soup on the sweet side (Honey Baked Ham bones are our absolute favorite!) but it really is just a matter of personal preference.

    FAQ

    Does split pea soup thicken as it cools?

    Split pea soup is always much thicker the next day: the consistency transforms from porridge-thin to chowder-thick overnight. This is because it takes time for the starches from the dried peas and the collagen (i.e., gelatin) from the ham bone to form the connective mesh that thickens the soup.

    Do split peas need to be soaked before cooking?

    When making slow cooker split pea soup, the peas do not need to be soaked.

    Overhead shot of split pea soup in bowl, cropped horizontally across the middle of the bowl.

    More Cozy Soup Recipes

    Soup is one of our specialties! Some of our favorite heirloom soup recipes include Beef Barley Vegetable Soup, Cabbage Roll Soup, Hungarian Mushroom Soup, and Old-fashioned Navy Bean Soup.

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    What to Serve with Split Pea Soup

    Cornbread is the traditional favorite for split pea soup with ham. Try our Sweet Skillet Corn Bread recipe, made with pan-fried corn. When we make cornbread and split pea soup together, we like to make extra pan-fried corn to sprinkle on top of our soup.

    Homemade biscuits or a slice of fresh bread also delicious with this soup; or, if you want to lighten things up a bit, serve a fresh fruit salad on the side.

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    Split pea soup in a blue pottery bowl, sitting on a weather pice of metal. Ornate spoon to the side.
    5 from 10 votes

    Old-fashioned Ham Bone Split Pea Soup

    Old-fashioned Ham Bone Split Pea Soup is always dependably hearty, comforting, and easy on the budget. Oh, and it's delicious, too!
    Print Pin Add to Shopping List Go to Shopping List
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time:15 minutes minutes
    Cook Time:6 hours hours
    Optional Overnight:1 day day
    Total Time:1 day day 6 hours hours 15 minutes minutes
    Servings: 10 servings
    Calories: 194kcal
    Author: Renee
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    Equipment

    • Slow Cooker

    Ingredients

    US Customary - Metric
    • 1 pound green split peas about 2 ¼ cups
    • 1 whole meaty ham bone
    • 1½ cups chopped onion about one large onion
    • 1 teaspoon salt
    • ½ teaspoon freshly ground pepper
    • 1 teaspoon dried oregano
    • 1½ - 2 tablespoons honey (or agave; or brown sugar)
    • 1 cup diced celery 2-3 stalks
    • 1 cup diced carrots 2 large or 3 medium carrots
    • 1 dash hot sauce optional
    • 6 cups water up to eight cups for thinner soup

    Instructions

    • Rinse peas, and combine with remaining ingredients in slow cooker.
    • Give everything a quick stir, and then set slow cooker to HIGH and cook 5-6 hours.
      If possible, stir it about halfway through.
      After cooking for 5-6 hours, the meat on the ham-bone should be falling apart.
    • Reduce the slow cooker to LOW. 
      If your soup seems too thick, add more water at this time.
    • Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate to cool.
      When the ham bone is cool enough to handle, remove any ham and return the meat to the soup.
      Discard the ham bone.
    • Adjust seasonings to taste.
    • You can serve this soup immediately; however, we strongly recommend serving it the next day.
      If you serve split pea soup straight out of the slow cooker, it will be tasty but very thin, with the consistency of thin gruel. This is a normal and expected part of the process.
      DO NOT attempt to thicken this soup with cornstarch, flour, potato flakes, or anything else!
    • To serve the next day:
      Turn the slow cooker off and allow the soup to cool for 2 hours. Stir once and then put the soup into the refrigerator and leave it overnight. In that time, the soup will transform; thickening and melding into a hearty, deliciously satisfying split pea soup.
    • When you are ready to serve, simply reheat the soup in a large stockpot, or use the Warm setting on your slow cooker to slowly bring it back up to temperature.

    Notes

    The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked ham bone (or ham hock), your soup will taste more smokey.

    Nutrition

    Serving: 1bowl | Calories: 194kcal | Carbohydrates: 37g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 267mg | Potassium: 551mg | Fiber: 13g | Sugar: 11g | Vitamin A: 2251IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

    Comments

      5 from 10 votes

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    1. Ann J says

      October 14, 2024 at 9:22 am

      5 stars
      Oh my gosh! I made this yesterday with a ham bone I had in freezer. I made it exactly as recipe stated including hot sauce. I did add a bay leaf and 2 teaspoons of garlic because we love garlic. I used 6 cups of water. It is SO GOOD! Easy and super cheap to make.It is a keeper for sure. Thank you so much!!

      Reply
      • Renée B. says

        October 14, 2024 at 11:35 am

        So glad you enjoyed it! It’s such a simple, comforting recipe, and I’m thrilled it worked out for you. Definitely a keeper!

        Reply
    2. Maljoesmith@hotmail.com says

      July 15, 2024 at 7:07 am

      Love pea and ham slow cooker chicken yum yum

      Reply
    3. Joan says

      July 31, 2023 at 6:10 am

      I used 4 cups water and 2 cups chicken broth and I added 1 medium to large potato we will wait and see.

      Reply
    4. Stacey says

      April 10, 2023 at 6:17 am

      5 stars
      My first time trying this and yes, you need to wait a day before eating. Mine was watery at first too but was a totally different soup in the morning. Thank you!

      Reply
      • Renée B. says

        April 10, 2023 at 2:15 pm

        Thanks so much for reinforcing this point! It's basic kitchen science: it takes time for the starches and the gelatin to mesh; this is what thickens the soup when it cools.

        Reply
    5. Stacey says

      January 10, 2020 at 8:01 pm

      Mine came out wayyyy too thin and watery 🙁 I even put a bit less water then recommended

      Reply
      • Renée ♥ says

        January 10, 2020 at 8:18 pm

        I wonder what happened? I've made more than 50 batches of this soup over the last decade (yes - really), and never had one fail. One thing to keep in mind: Split pea soup thickens dramatically with time.

        Reply
    6. Angela says

      December 03, 2019 at 11:13 am

      This is one of my favorite soups! This recipe looks delicious, can't wait to try it!!!

      Reply
    7. Neha says

      December 03, 2019 at 6:39 am

      This soup looks so warm and comforting! I need to add this one too my cooking list.

      Reply
    8. Jen says

      December 02, 2019 at 4:28 pm

      I’m always up for an easy and delicious soup especially on these cold days.

      Reply
    9. Paula @ I'm Busy Being Awesome says

      December 02, 2019 at 2:22 pm

      This sounds so yummy! perfect for the colder months

      Reply
    10. Lori Geurin says

      December 02, 2019 at 1:57 pm

      I love eating soup, especially in the colder months, and particularly hearty soups like split pea with ham. I haven't eaten this in so long and can't wait to try your recipe!

      Reply
    11. Shayla Marie says

      December 02, 2019 at 1:12 pm

      I've been looking for a tried and true split pea soup recipe, your's looks like all your recipes, WONDERFUL!!

      Reply
      • Renée ♥ says

        December 02, 2019 at 1:14 pm

        Thanks so much, Shayla! This recipe is definitely a keeper!

        Reply
        • Donna says

          December 27, 2020 at 5:45 pm

          Did you mean 2 quarts of water.? That is 8 cups. I made this exactly as your recipe stated and it was way too watery.

        • Renée says

          December 27, 2020 at 7:40 pm

          Thanks so much for your feedback, Donna.

          It's important to note that split pea soup is always best eaten "the day after," when the flavors have melded, and the starches have had a chance to do their job as they naturally thicken the soup. A soup that appears thin on the day it is made can be thick enough to stand a spoon in on the next.

          I'll assume that your comment was offered after that day had passed; in which event, I think the thin consistency you experienced could possibly be attributed to both the size of the ham bone and the quality of the peas used. In my own experience, I've noticed these factors can definitely influence the soup's density: dried peas are particularly finicky. I’ve had to add water when making this recipe; even when starting with eight cups (for a total of ten cups of water!). However, in light of feedback from you and other readers, I’m amending the recipe to start with six cups of water instead of eight, adding up to two more cups if necessary toward the middle of the cooking time.

    12. Tisha says

      December 02, 2019 at 11:56 am

      5 stars
      I haven't had split pea soup in forever! Definitely need to make a batch or this!

      Reply
      • Renée ♥ says

        December 02, 2019 at 12:31 pm

        It's so good - and so easy to make!

        Reply
    13. Erika says

      December 02, 2019 at 11:32 am

      5 stars
      One of my favorites and I love that it's made in the slow cooker.

      Reply
      • Renée ♥ says

        December 02, 2019 at 12:31 pm

        The slow cooker makes it so convenient!

        Reply
    14. jenna | the urben life says

      December 02, 2019 at 11:11 am

      My husband would love this 🙂 I'll have to check out that skillet corn bread too. Looks delicious

      Reply
      • Renée ♥ says

        December 02, 2019 at 11:15 am

        Split pea soup and cornbread are made for one another!

        Reply
    15. Linh says

      June 09, 2019 at 8:09 pm

      This looks amazing! My girls LOVE soup so I'll have to save this and try it soon.

      Reply
    16. Crystal // Dreams, etc. says

      June 09, 2019 at 4:17 pm

      My mom would love this! I'll have to send it her way.

      Reply
    17. aisasami says

      June 07, 2019 at 9:37 am

      This looks really delicious, perfect for the rainy season. I wonder if I get ham bones at the supermarket.

      Reply
      • Renée ♥ says

        June 07, 2019 at 2:28 pm

        You can definitely buy them at the supermarket. Also, if you happen to have a Honey Ham place near you, they sell the bones on certain days of the week, and they make fabulous soup!

        Reply
    18. Brittany Limberakis says

      June 07, 2019 at 7:37 am

      Yum! I love all soups. And you’re so right, they are always better the next day.

      Reply
    19. Annaliese says

      June 07, 2019 at 3:19 am

      Yum! I love a good homemade soup, and it looks like it pairs perfectly with that cornbread!

      xoxo A
      http://www.southernbelleintraining.com

      Reply
    20. Kat&Phil says

      June 06, 2019 at 5:41 pm

      Have always wanted to try making this soup and this is the best recipe we have seen! And that cornbread!?!? Looks DELISH! Thanks for sharing!

      Reply
      • Renée ♥ says

        June 07, 2019 at 2:27 pm

        Be sure to check back in - the cornbread recipe will go live next week!

        Reply
    21. Erica Valentin says

      June 06, 2019 at 4:10 pm

      ooo this looks so good! I love split pea soup! My mom makes a hambone potato soup thats also really good!

      Reply
    22. Elaine says

      June 06, 2019 at 2:57 pm

      5 stars
      Time for some soup! I've been searching for a good way to use up my pea stock, and this it! I will look no further because your recipe looks amazing, and I can't wait to try it out!

      Reply
    23. Jamie says

      June 06, 2019 at 2:05 pm

      5 stars
      This looks so comforting and filling. I love slow cooker soups since they're so easy. Great recipe!

      Reply
    24. Diana Reis says

      June 06, 2019 at 1:31 pm

      This is so flavorful and the peas have the most perfect velvet texture.

      Reply
    25. Liz says

      June 06, 2019 at 1:30 pm

      5 stars
      I love slow cooker recipes in the summer when I don't want to heat up the oven! Such a perfect recipe!

      Reply
    26. Patty at Spoonabilities says

      June 06, 2019 at 1:05 pm

      5 stars
      Split pea soup is one of my family's favorites. My kids even love it! I never thought about adding some hot sauce... that does sound delicious!

      Reply
    27. Tiffany Grace says

      June 06, 2019 at 9:56 am

      5 stars
      Ok.. I may or may not be “that one cook” lol.. but I think even I can master this easy recipe! Which is saying a lot. Can’t wait to try it!!

      Reply
    28. jenna | the urben life says

      June 06, 2019 at 9:43 am

      Always a fan of slow cooker meals! And I love skillet corn bread 🙂 Yum!

      Reply
    29. Jordan | Read. Eat. Repeat. says

      June 06, 2019 at 9:36 am

      5 stars
      Yum! Looks so good and I love that it's made in slow cooker. I also loved the part about "that one cook" ha ha. Hopefully no one tries to put skittles in their soup!

      Reply

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