New Year's Slow Cooker Split Pea with Ham

Every January 1st, before the sun has fully risen, I’m already in my kitchen, rinsing split peas and inhaling the scent of smoky ham that will perfume our home for the next eight hours. This slow-cooker split pea soup isn’t just dinner—it’s my annual reset button. Growing up, my grandmother called it “pocket-money soup” because the greens look like folded dollar bills and the ham represents prosperity. We’d slurp it while writing resolutions at the scratched oak table, convinced that if we finished the entire pot, we’d finish the year strong, too. Decades later, the ritual hasn’t changed; only the zip code has. I still make a double batch so I can tuck quarts into the freezer for frantic weeknights when I need the comfort of something that tastes like discipline and hope at the same time. If you’re looking for a hands-off, soul-warming, lucky-tasting tradition to launch your next 365 days, you’ve arrived at the right recipe.

Ingredients You'll Need

Split peas are the star, but quality supporting characters turn a humble bowl into a restaurant-worthy starter. Here’s what to grab—and why each matters.

Split Green Peas: Look for plump, uniformly bright green peas in the bulk bins; avoid any that look dusty or yellowed. They’re simply dried field peas that have been mechanically split so they cook quickly and dissolve into that signature creamy texture. No need to soak; just rinse and pick out the occasional stone.

Ham Bone or Smoked Ham Hock: If you saved the bone from your holiday roast, congratulations—this is its destiny. Otherwise, most butcher counters sell hocks for a few dollars. The bone lends collagen, which converts to gelatin and gives body. If you only have diced ham, add it during the last 30 minutes so it stays tender.

Vegetable Trinity Plus One: Onion, carrot, and celery are standard, but I add a leek for gentle sweetness. Slice the leek lengthwise and rinse thoroughly—grit loves to hide.

Starchy Thickener: A single russet potato, peeled and diced, disappears during the long simmer and acts as a natural cream substitute. For a lower-carb version, swap in half a cup of red lentils; they’ll melt just as well.

Low-Sodium Chicken Broth: Using broth instead of water builds layers of flavor without extra work. Go low-sodium so you can control salt after the ham has released its seasoning.

Fresh Thyme & Bay Leaf: These aromatics perfume the soup without competing with the smoke. Dried thyme works—use ½ teaspoon—but fresh sprigs are brighter.

Secret Umami Boosters: A teaspoon of Worcestershire and a pinch of smoked paprika amplify the meaty depth. Vegans have asked me to omit ham; in that case, double the paprika and add two tablespoons of white miso at the end.

How to Make New Year's Slow Cooker Split Pea with Ham

Expert Tips

Variations to Try

• Vegetarian Prosperity Soup – Swap ham for two diced smoked tempeh blocks and use vegetable broth. Add 2 tsp liquid smoke and 1 Tbsp nutritional yeast for depth.
• Spicy Southern Kick – Add 1 diced jalapeño and ½ tsp cayenne. Finish with a splash of hot sauce and a squeeze of lime.
• Curried Golden Version – Stir in 1 Tbsp mild curry powder and ½ tsp turmeric. Swap thyme for cilantro and garnish with coconut milk swirls.
• Slow-Cooker to InstantPot – Use sauté mode first, then pressure-cook on high 18 minutes with natural release 10 minutes; shred ham and serve.

Storage Tips

Refrigerator: Cool soup to room temperature, transfer to airtight containers, and refrigerate up to 4 days. The flavors actually improve on day two as the smoke and spices meld.

Freezer: Ladle cooled soup into quart-size freezer bags, press out air, and freeze flat up to 3 months. Thaw overnight in the fridge or submerge the sealed bag in warm water for quicker defrosting.

Reheat: Warm gently on the stove over medium-low heat, thinning with broth or water as needed. Microwave works in a pinch—use 50 % power and stir every 60 seconds to prevent splatter.

Frequently Asked Questions

pork

Print Recipe Pin Recipe

New Year's Slow Cooker Split Pea with Ham

(4.9 from 127 reviews)

Prep

15 min

Cook

8 hr

Servings

8

Ingredients

• 1 pound (450 g) dried green split peas, rinsed and stones removed
• 1 meaty ham bone or 1½ lb smoked ham hock
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 1 leek (white & light green), thinly sliced
• 1 russet potato, peeled and diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 sprigs fresh thyme (or ½ tsp dried)
• 1 bay leaf
• 1 tsp Worcestershire sauce
• ½ tsp smoked paprika
• ½ tsp black pepper
• Salt, to taste (add at the end)

Instructions

1. Layer: Add all ingredients except salt to a 6-quart slow cooker. Stir gently to distribute.
2. Cook: Cover and cook on LOW 8–9 hours or HIGH 4½–5 hours, until peas have broken down and ham is tender.
3. Shred: Remove ham bone/hock; shred meat and return to pot; discard skin, fat, and bones.
4. Season: Taste and add salt and additional pepper as needed. Remove bay leaf and thyme stems.
5. Serve: Ladle into warm bowls. Garnish with olive oil, croutons, or a crack of fresh pepper.

Recipe Notes

Soup thickens as it stands. Thin with broth or water when reheating. Freeze portions flat in zip bags for up to 3 months.

Nutrition (per serving)

312

Calories

24g

Protein

38g

Carbs

7g

Fat