Dinner

Pea and Ham Soup (Slow Cooker or Stove) Recipe

ByMariam Harutyunyan February 12, 2026February 12, 2026

Introduction

Pea and ham soup is a comforting, hearty dish perfect for chilly days. This recipe works beautifully in a slow cooker or on the stove, making it both easy and flexible. Enjoy a thick, flavorful soup with tender ham and split peas that warms you from the inside out.

A close-up of a black bowl filled with creamy yellow soup containing soft, shredded pieces of meat layered throughout, topped with finely chopped green herbs and a sprinkle of black pepper, with a silver spoon partially dipped inside. In the background, two slices of white bread are visible, slightly out of focus, resting on a white marbled surface with a blurred purple cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g / 1lb dried split peas
1.2-1.5kg / 2.4-3lb ham hock (ham bone), bacon hock, or meaty leftover ham bone

1/4 tsp salt (start with less, adjust later)
3/4 tsp black pepper

2 garlic cloves, minced
2 bay leaves (dried or fresh)

1 onion, finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped

8 cups (2 litres) water
Parsley, finely chopped (for garnish)
Crusty bread for dunking

Instructions

Step 1: Place the dried split peas in your slow cooker and push the ham hock or bone into the centre. Scatter the chopped onion, carrot, celery, minced garlic, bay leaves, salt, and pepper evenly around the ham.
Step 2: Pour the 8 cups (2 litres) of water over all the ingredients.
Step 3: Cook on LOW for 8 to 10 hours, or on HIGH for 6 hours in the slow cooker. Alternatively, simmer on low heat on the stove for about 2.5 hours, or use a pressure cooker/Instant Pot on HIGH for 1 to 1 hour 20 minutes.

Step 4: Once cooked, remove the ham bone and shred the ham meat, discarding the bone and any fatty skin.
Step 5: Remove the bay leaves from the soup. Use a stick blender to pulse blend the soup 2 or 3 times—this thickens it without making it completely smooth. If you prefer a smoother texture, blend fully.
Step 6: Return the shredded ham to the soup and stir well. Taste and add more salt if needed, as the ham adds a natural saltiness.

Step 7: Serve hot, garnished with freshly chopped parsley and accompanied by crusty bread for dunking.

Tips & Variations

For extra flavor, try adding a small diced potato or parsnip with the vegetables.
If you prefer a vegetarian version, omit the ham and use vegetable broth instead of water. Add smoked paprika for a smoky depth.

Use leftover cooked ham if you don’t have a ham hock; reduce cooking time accordingly.
Serve with Irish Soda Bread, garlic bread, or cheesy garlic bread for a lovely meal experience.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This soup also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.