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Crockpot Pea Soup

User Rating 5 Star Rating (1 Review)


Garnish this flavorful pea soup with chopped parsley and seasoned croutons.


  • 1 package (1 pound) dried split peas
  • 1 cup sliced carrot, 1/2-inch thick
  • 1 cup chopped onion
  • 1/2 cup diced parsnip
  • 1/2 cup chopped celery with leaves
  • 1 teaspoon dried leaf thyme
  • 1/4 teaspoon pepper
  • 3 cans (approximately 14 ounces each) chicken broth, about 4 1/2 cups
  • 3 cups water
  • 2 large smoked ham hocks
  • 1/2 teaspoon salt
  • .
  • Garnishes:
  • chopped parsley
  • croutons


In a 4- or 5-qt. slow cooker, combine everything except ham hocks, salt, and garnish. Add ham hocks, submerging them in mixture. Cover and cook on LOW for 8 to 9 hours, until peas are very soft. Remove ham hocks and skim fat from surface of soup. Trim fat from hocks then cut meat from the bones and chop or shred; stir into the soup. Add salt to taste. Mash slightly, if you want a thicker soup. Ladle pea soup into 6 bowls. Garnish each serving with croutons and a little chopped parsley, if desired.
Serves 6.

More Soups
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Tammy's Split Pea Soup Recipe
Vegetable and Lentil Soup

User Reviews

Reviews for this section have been closed.

 5 out of 5
Crockpot Pea Soup, Member rows58

Fabulous! I love a beefy soup and with the mix of vegetables in this one you get a heavier soup that you can trust is also good for you. The ham hocks gave it a great flavor and there was enough ham in the soup to insure that every bowl got some.

6 out of 6 people found this helpful.

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