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.


Kitchen Tip: 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.

Kitchen Tip: 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.

Kitchen Tip: 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

Chatelaine Quickies: Easy veggie soup

Issue: February 2018

Written by:

Photo credit: Photo, Erik Putz.

This article has not been rated yet.

Comments are closed.