Slow Cooker Split Pea Soup Recipe

This slow cooker split pea soup is one of the easiest ways to cook dried split peas. Add the peas, onion, celery, garlic, herbs, and broth to the slow cooker and let them cook slowly until completely tender.

I like my split pea soup thick and creamy, so I let the peas get really soft before blending. Finish it with a little milk and cheese, and adjust the consistency with more broth if needed.

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Growing up, my mom cooked beans, lentils, and other legumes all the time. They were always in our pantry, so we ate them in curries, patties, and soups throughout the week.

Split pea soup is one of those recipes I continued making for my own family. I’ve made it on the stovetop and in the Instant Pot, but I especially like the slow cooker when I don’t want to think about it. Everything goes in, and I can leave it alone for hours.

I also tend to cook my split peas longer because I like them really soft. They blend much better that way and give the soup that thick, creamy consistency we enjoy.

Why you’ll love this recipe

• Very little hands-on work – once everything is in the slow cooker, it mostly cooks itself.
• No precooking – the dried split peas cook directly in the broth.
• Thick and creamy – cooking the peas until very soft makes them easy to blend.
• Perfect for making ahead – the soup stores and freezes well.

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Ingredients and Substitutions

• Green split peas – Use dried green split peas and rinse them well before cooking. There’s no need to precook them.
• Onion, celery, and garlic – These form the flavor base of the soup. Because this is a slow cooker recipe, there’s no need to sauté them first unless you want to.
• Thyme, bay leaves, and parsley – Simple herbs work best here without overpowering the peas. Remove the bay leaves before blending.
• Broth – Vegetable or chicken broth both work. Vegetable broth keeps the soup meatless. I’m increasing the broth slightly in the updated recipe because split peas absorb a lot of liquid as they cook.
• Milk – Added at the end rather than cooked for hours in the slow cooker. It gives the finished soup a creamier consistency.
• Cheese – A little cheddar adds flavor and richness at the end. Parmesan also works well if that’s what you have.

Step-by-Step: Slow Cooker Split Pea Soup

1. Add everything to the slow cooker

Add the rinsed split peas, onion, celery, garlic, thyme, bay leaves, parsley, and broth to the slow cooker. Season with salt and pepper and stir to combine.

2. Slow cook

Cover and cook on HIGH for 5 hours or LOW for 8 hours, or until the split peas are completely tender.
This is important: don’t stop just because the cooking time is up. Check the peas. They should be very soft and break apart easily.
Veena’s tip: If you want a really smooth split pea soup, let the peas cook until they’re completely soft before blending. A little extra cooking time is better than trying to blend peas that are still firm.

3. Remove the herbs

Remove the bay leaves. If you’ve used thyme sprigs rather than dried thyme, remove the stems as well.

4. Blend the soup

Use an immersion blender to blend the soup until it reaches the consistency you like. You can leave it slightly chunky or blend it completely smooth.

5. Finish with milk and cheese

Stir in the milk and cheese. Cover and let the soup heat through for another 10 to 15 minutes.
Taste and adjust the salt and pepper.

6. Adjust the consistency

Split pea soup gets thicker as it sits. If yours is thicker than you like, add a little warm broth or water until it reaches the consistency you want.

Storage and Make Ahead

• Refrigerator – Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
• Freezer – Freeze the cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make ahead – You can make the soup a day or two ahead and refrigerate it until needed. Split pea soup thickens considerably as it sits, so don’t worry if it looks much thicker the next day.
• Reheating – Reheat gently on the stovetop or in the microwave. Add a little broth, water, or milk as needed to bring it back to the consistency you like.

Tips for Success

• Rinse the split peas well. There’s no need to soak them, but give them a good rinse before adding them to the slow cooker.
• Cook until the peas are really soft. Slow cookers vary, so use the texture rather than the clock as your final guide. The peas should break apart easily before blending.
• Don’t add the milk too early. Add it after the peas are cooked and blended rather than letting the dairy cook for 7–8 hours.
• Wait before adding more liquid. Split peas absorb a lot of broth as they cook, but the finished soup can also look thinner while hot. Blend first, then decide if it needs adjusting.
• Remember it will thicken as it cools. When reheating, simply add a little broth or water until the soup is back to the consistency you like.

Easy soup recipes

• Instant Pot split pea soup or Stovetop split pea soup
• Chicken Pot Pie Soup
• Cream of Broccoli Soup
• Homemade Green Pea Soup
• Cream of Mushroom Soup
• All soup recipes

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Frequently asked questions

More soup recipes

• Sweet Potato Soup Recipe
• Yellow Lentil Soup Recipe
• Potato Leek Soup Recipe
• Roasted Butternut Squash Soup
• Slow Cooker Black Bean Soup Recipe

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