Slow cooker split pea and ham soup

Prep 15 min
Total 8 hours 15 min
Makes 16 cups



1 kg
smoked ham hock, skin and fat removed
2 cups
dried yellow split peas, rinsed
onion, chopped
celery stalks, chopped
carrots, chopped
garlic cloves, minced
1/2 tsp
1/2 tsp
2 900-mL cartons
reduced-sodium chicken broth
4 cups
chopped parsley, (optional)


  • COMBINE ham hock, split peas, onion, celery, carrots, garlic, salt, pepper and bay leaves in a 6-qt. slow cooker. Pour in broth and water and stir to combine. Cook on low for 8 to 9 hours.
  • REMOVE ham hock and shred meat using 2 forks. Discard bone and fat. Return 2 cups ham to the soup. Reserve remaining ham for another use.
  • STIR in parsley. Serve with crusty baguette and a green salad.


Split Pea And Ham Soup Kitchen Tips:

  • Classic French-Canadian split pea and ham soup is comfort in a bowl, perfect for cold nights. Freeze leftovers for a simple, satisfying meal in a pinch. It’s nutritious and budget-friendly, and prep takes only a few minutes.
  • The split peas continue to break down as the soup cools and then is reheated. If you prefer a thicker soup, increase cooking time to 9 or 10 hours.
  • Freeze reserved ham and use in a quick meal later on. It’s great in a ham and cheese frittata or omelette, a quick pasta, minestrone soup or stir-fried rice.



Calories 135, Protein 12 g, Carbohydrates 18 g, Fat 2 g, Fibre 3 g, Sodium 519 mg. Excellent source of vitamin A

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