Slow Cooker Winter Pea & Ham Soup

Rinse the Split Peas

Rinsing helps remove dust and loose starch before cooking. There is no need to soak them overnight.

Don’t Add Salt Too Early

Smoked ham hocks and chicken stock can contain plenty of salt. Wait until the soup is fully cooked before deciding whether it needs more.

Adjust the Thickness

The soup naturally thickens as it cooks and will become even thicker as it cools.

For a thinner consistency, stir in a little extra warm stock or water before serving.

Make It Smoother

The split peas should break down naturally, but you can briefly use a hand blender for an even smoother texture. Remove the ham hock before blending.

Easy Variations

You can customise this soup by adding:

• Diced potatoes
• Chopped leeks
• A bay leaf
• Smoked paprika
• Fresh parsley
• Extra carrots or celery

You can also use leftover cooked ham, although a smoked ham hock gives the soup its deepest flavour.

How to Store Leftovers

Allow the soup to cool, then transfer it to an airtight container.

Store it in the refrigerator for up to three days. Reheat gently, adding a splash of stock or water if the soup has become too thick.

Can You Freeze It?

Yes. Pea and ham soup freezes very well.

Allow it to cool completely, divide it into freezer-safe containers, and freeze for up to three months. Defrost it in the refrigerator before reheating until piping hot.

Final Thoughts

This slow cooker winter pea and ham soup is everything a cold-weather meal should be: warm, hearty, smoky, and deeply comforting.

With only a few minutes of preparation, the slow cooker turns simple ingredients into a rich and satisfying soup that tastes as though it has been watched over all day.

Add crusty sourdough, and dinner is ready.