Slow Cooker Split Pea Soup with Ham
This Slow Cooker Split Pea Soup with Ham couldn’t be easier and makes amazing leftovers! The soup will thicken as it cools making a rich, hearty soup that’s full of flavor and perfect for the cooler months ahead. I love an easy crockpot meal, and this one couldn’t be much simpler. You’ll just have to cut up the celery, carrots, onion and ham (though I buy already diced ham to save even more time) and then toss everything into your slow cooker. That’s it! Even the cleanup is easy-breezy. Plus slow cooking everything together gives this soup such great flavor. Maximum taste for minimal effort is a winner in my book, and each 1 ¼ cups serving is just 225 calories or 7 Green, 1 Blue or 1 Purple WW SmartPoints! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Thin or Thick? You pick!
When I say this Slow Cooker Split Pea Soup with Ham will thicken upon standing, I definitely mean it! When it finishes cooking after 8 hours it looks thin like a brothy soup, but after a couple hours in the fridge it is basically mashed potato consistency. I like it on the thicker side, so I usually wait a bit to eat my soup and then thin my leftovers out with a splash or two of water before reheating. The nice part about this is that you can basically select your consistency by adding liquid to the leftover soup as desired. Since this is a slow cooker recipe, if you want to eat thick soup at dinner time, you can set your soup to cook overnight and then transfer it to the refrigerator in the morning before you leave for work. By the time you get home for dinner it’ll be rich, thick, and ready to go. You’ll be able to see the consistency difference between right after cooking and the next day (with a bit of water added) in the photos below!
Does this soup freeze well?
Definitely! You’ll probably want to add a bit of water when reheating your frozen soup until you reach your desired soup consistency. I love using my Souper Cubes (affiliate link) to freeze soup, but you can use whatever method you choose!
- As I mentioned above, this soup will thicken as it cools. If you want thick soup at mealtime, I suggest letting this cook overnight and then transferring it to the refrigerator in the morning. By lunch or dinner you’ll have rich, thick soup!
- I buy pre-diced ham because it’s readily available at my grocery store, but you can definitely dice it up yourself from a ham steak. This is also a great recipe for using up leftover ham from dinner if you have some on hand!
- You should not have to soak your dried split peas for this recipe, but you will want to rinse and drain them. You may also want to check them through quickly to make sure there are no stones mixed in. Apparently this is a thing!
Looking for more tasty lightened up soup recipes to warm up to in the colder weather months ahead? Check out my Butternut Squash Soup, Lasagna Soup, Creamy Chicken Stew, Black Bean Soup, Slow Cooker Loaded Potato and Cauliflower Soup, Creamy Chicken and Gnocchi Soup, Beef Taco Soup, Sausage and Tortellini Tomato Soup, Buffalo Chicken Soup, Slow Cooker Beef and Barley Soup, Zuppa Toscana, Broccoli Cheddar Soup, Creamy Chicken and Wild Rice Soup, Spaghetti and Meatball Soup, and so many more in the Soups category of my recipe index!
Slow Cooker Split Pea Soup with Ham
- 16 oz bag dried green split peas, rinsed and drained
- 3 garlic cloves, minced
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped peeled carrots
- 16 oz cooked ham, diced
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 1 bay leaf
- 4 cups lower sodium chicken broth
- 2 cups water
- Place all ingredients into your slow cooker. Cover and cook on low for 8 hours.
- Remove bay leaf. Soup will thicken a lot upon standing/while cooling.
6 per (1 ¼ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below Adapted from Cooking Light and Persnickety Plates