Classic Split Pea Soup

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

There is no need to get fancy when it comes to split pea soup. It’s one of the world’s most perfect foods.


  • 1 pound (455 g) dried green split peas
  • 1 smoked ham hock
  • 1 bunch carrots (about 7 small), cut into ½-inch (12-mm) pieces, tops removed and reserved for pesto (below), if desired
  • 1 large russet potato, peeled and cut into ½-inch (12-mm) pieces
  • Salt and freshly ground black pepper



Rinse the split peas in a sieve under running water. Dump into the slow cooker and add 6 cups (1.4 L) water. Add the ham hock, carrots, and potato. Cover and cook on low for 8 hours.


Using tongs, transfer the ham hock to a bowl. Pull the meat from the bone in bite-size pieces and return them to the soup, discarding the bone and any large pieces of fat. Season the soup with salt and plenty of pepper. If you’d like it thicker, hit it with an immersion blender for a few seconds to break up some of the split peas and vegetables. Serve.