Slow-Cooker Split Pea Soup with Garlicky Croutons


Fans of split pea soup will go crazy for bowls of this version that requires almost no hands-on time. If you sop up every last drop of this slow-cooker split pea soup, fantastic; if you have leftovers, even better--it might just be tastier the next day once the flavors have melded. Garnish with fresh thyme sprigs, if desired.

Prep Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 15 mins
8 servings


  • 2 tablespoons olive oil

  • 6 ounces diced ham

  • 1 ½ cups chopped yellow onions (from 1 onion)

  • 1 cup chopped carrots (from 1 carrot)

  • ½ cup chopped celery (from 1 celery stalk)

  • 2 tablespoons minced garlic (about 6 garlic cloves)

  • ½ teaspoon black pepper

  • 6 cups unsalted chicken stock

  • 1 pound dried split peas

  • 1 cup chopped peeled russet potato (from 1 potato)

  • 1 teaspoon kosher salt

  • 1 ½ teaspoons fresh thyme leaves

  • 4 ounces French bread, cut into 1/2-inch slices


  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the ham, onions, carrots, celery, 1 tablespoon of the garlic, and 1/4 teaspoon of the pepper; cook, stirring often, until the mixture is lightly browned and the vegetables are slightly softened, about 10 minutes. Transfer the mixture to a 5- to 6-quart slow cooker.

  2. Stir the stock, split peas, potato, salt, and 3/4 teaspoon of the thyme into the slow cooker. Cover and cook on LOW until the peas are tender, about 8 hours.

  3. Meanwhile, preheat the oven to 350 degrees F. Toss the bread cubes with the remaining 1 tablespoon oil, 1 tablespoon garlic, 1/4 teaspoon pepper, and 3/4 teaspoon thyme. Spread the bread cubes on a baking sheet, and bake in the preheated oven until browned and crisp, about 10 minutes, stirring after 5 minutes.

  4. Remove 2 cups of the soup mixture from the slow cooker, and place in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Stir the pureed mixture into the soup in the slow cooker. Ladle the soup into bowls. Top evenly with the croutons.


Multicooker Directions: In Step 1, transfer the cooked ham and vegetables to the inner pot of a 6-quart multicooker. In Step 2, stir in the stock, split peas, potato, salt, and 3/4 teaspoon of the thyme. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the peas are tender, about 8 hours. Turn off the cooker. Meanwhile, complete Step 3. In Step 4, purée 2 cups of the soup as in Step 4. Stir the puréed mixture into the soup in the pot. Finish Step 4.

Nutrition Facts (per serving)

346 Calories
5g Fat
54g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 346
% Daily Value *
Total Carbohydrate 54g 20%
Dietary Fiber 16g 57%
Total Sugars 8g
Protein 23g 46%
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 620mg 27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles