Slow Cooker Split Pea Soup

Slow cooker split pea soup is the ultimate hands-off meal that transforms simple pantry staples into a thick, creamy bowl of comfort. There’s no blender required, just split peas, vegetables, and time working their magic. I love how this recipe lets me throw everything in one pot and walk away while my kitchen fills with an amazing herby aroma.

I still remember the first time I made split pea soup in my slow cooker on a busy workday. I was skeptical that it would actually turn creamy without any pureeing, but when I lifted that lid after work, I found velvety, restaurant-quality soup waiting for me. The split peas had broken down naturally, creating that signature thickness I craved. Now this slow cooker split pea soup is my go-to whenever I need a nourishing, filling meal without spending hours in the kitchen. It’s pure comfort food that practically makes itself, yielding about 10 cups of hearty soup.

What You’ll Need for This Hearty Soup

I always rinse my split peas really well under cold water before cooking. This removes any dust and helps them cook more evenly. For the broth, I prefer a good quality vegetable broth like Pacific Foods or Better Than Bouillon, but you can use chicken broth if that’s what you have on hand. You’ll need a 4-6 quart slow cooker for this recipe.

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound (about 2 cups) split peas, dry, rinsed
• 2 carrots, diced (I cut mine into small, even pieces for consistent cooking)
• 2 celery stalks, diced
• 8 cups vegetable broth
• 1 tablespoon soy sauce (this adds umami and deepens the savory flavor)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 bay leaf
• 1 sprig fresh thyme
• Fresh parsley for garnish

Pro tip: Don’t skip the soy sauce! It might seem odd in split pea soup, but it adds an umami boost that makes the flavor so much richer without tasting like soy sauce at all.

How to Make Split Pea Soup in Your Slow Cooker

I recommend taking the extra few minutes to saute the onions and garlic first. It really does make a difference in the final flavor, though you can skip this step if you’re truly rushed.

Step 1: Rinse your split peas thoroughly in a fine-mesh strainer under cold running water. Pat them dry with a clean kitchen towel and set aside. This step only takes a minute but removes any debris.

Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced onion and saute for 4-5 minutes until it becomes translucent and soft. You’ll see it turn from opaque white to almost see-through. Add the minced garlic and saute for just 30-45 seconds more until fragrant. Watch carefully here because garlic burns quickly and turns bitter.

Step 3: Transfer your onion mixture to a 4-6 quart slow cooker. Add the rinsed split peas, diced carrots, and diced celery. Pour in all 8 cups of vegetable broth, then stir in the soy sauce, salt, and pepper. Give everything a good stir to combine, then gently lay the bay leaf and thyme sprig right on top of the liquid.

Step 4: Cover your slow cooker with the lid and set it to cook on high for 4-6 hours or on low for 8-10 hours. Stir once or twice during cooking if you’re home, but it’s not required. The slow cooker split pea soup will gradually thicken and become creamy as the peas break down and release their natural starches.

Step 5: During the final hour of cooking, taste your soup and add more salt if needed. The saltiness can mellow as it cooks, so adjusting at the end ensures perfect seasoning. The soup is ready when the split peas are completely tender and have mostly broken down into a thick, creamy consistency.

Step 6: Remove the bay leaf and the thyme stem (the leaves will have fallen off into the soup, which is exactly what you want). Important: Discard the bay leaf, as bay leaves should never be eaten whole. Taste again and adjust salt and pepper as needed. Ladle into bowls and top with fresh chopped parsley for a bright pop of color and freshness.

Perfect Pairings for Your Cozy Bowl

Split pea soup has an earthy, savory flavor that pairs beautifully with crusty breads and fresh salads. These sides complement the soup’s thick, hearty texture.

Crusty Sourdough Bread: The tangy flavor and chewy texture make it ideal for dipping into this creamy split pea soup. The contrast between the crispy crust and soft soup is satisfying.

Simple Garden Salad: A light salad with vinaigrette cuts through the richness of the soup and adds fresh, crisp vegetables to balance the meal nutritionally.

Cornbread: Slightly sweet cornbread offers a Southern twist that contrasts nicely with the savory, herb-filled soup. It’s especially good in fall and winter.

Garlic Bread: The butter and garlic flavors enhance the soup’s savory notes beautifully, and you can never go wrong with garlic bread alongside soup.

These are some of the best sides for slow cooker split pea soup that I turn to regularly in my own kitchen. I usually serve mine with sourdough and a simple arugula salad.

More Ways to Enjoy Comforting Pea Soup

This slow cooker method proves that exceptional split pea soup requires minimal effort, but exploring stovetop variations offers flexibility when the slow cooker is unavailable. The quick Split Pea Soup Stovetop delivers satisfying results in just over an hour with bacon adding wonderful smoky notes. For traditional preparations, the Split Pea Soup with Ham transforms leftover holiday ham bones into deeply flavorful comfort food.

Plant-based cooks will love how both the Perfect Vegan Pea Soup and Creamy Yellow Split Pea Soup achieve luxurious creaminess naturally without any meat or dairy. Each variation showcases the incredible versatility of split peas while maintaining that signature thick, velvety texture everyone craves.

Keeping Your Soup Fresh and Tasty

Store your leftover slow cooker split pea soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken considerably as it sits in the fridge, which is completely normal. You might notice it becomes almost solid when cold, but don’t worry.

To reheat, add ¼ to ½ cup of broth or water to thin it back to your desired consistency. Heat on the stovetop over medium heat for 5-8 minutes, stirring occasionally, or microwave individual portions for 2-3 minutes. The soup tastes even better the next day after all the flavors have had time to meld together.

For longer storage, freeze your split pea soup in freezer-safe containers for up to 3 months. I recommend freezing it in individual portions for easy grab-and-go lunches. Thaw overnight in the refrigerator before reheating, and remember to add a bit of liquid when warming since split peas continue to absorb moisture even when frozen.

Your Split Pea Soup Questions Answered

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