Chunky Slow Cooker Split Pea Soup Recipe - Chowhound (2025)

Michelle McGlinn/Chowhound

Split pea soup is exactly what it sounds like and, probably, exactly what you're imagining. It's a soup made with split peas, which are small dried peas that look a lot like lentils. Split peas aren't actually lentils, though the two are very similar and can be used in the same way. For soup, the hard split pea shells must be cooked until creamy and tender, which can take hours in hot broth. The slow cooker makes this easier. Being a low, slow heat, the slow cooker makes split pea soup effortless (and almost magical) by transforming the tough-looking legumes into meltingly smooth soup.

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While the peas might be the main character of the dish, the soup gets its flavor from its supporting actor. Pork and turkey bones have long been used to flavor earthy, rich dishes like greens and beans, and split pea soup is an ideal vessel for this technique. The bones add a deep, salty flavor and tender shreds of meat that turn otherwise flavorless peas into a rich and creamy soup. In this recipe, developer Michelle McGlinn walks through using pork neck bones and your slow cooker to make a perfect split pea soup.

Michelle McGlinn/Chowhound

First, you'll need split peas. Split peas can be either green or yellow. While you can use yellow split peas for this soup, green are usually recommended for their sweeter, richer flavor and because they have the "pea" flavor you'd expect, whereas yellow peas taste closer to lentils. Once you have your peas figured out, grab butter, onion, garlic, celery, carrots, bay leaves, thyme, and either chicken or vegetable broth. Then, look for pork neck bones. A little bit goes a long way with bones, so you'll only need 1 or 2 pounds to develop great flavor. Lastly, grab a little salt and pepper to season as needed.

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Michelle McGlinn/Chowhound

Melt butter in a saucepan over medium heat.

Michelle McGlinn/Chowhound

Add the onion, celery, and garlic and saute until softened, about 3–4 minutes.

Michelle McGlinn/Chowhound

Add split peas and pork bones to a slow cooker.

Michelle McGlinn/Chowhound

Add the softened vegetables, bay leaves, thyme, carrots, and broth to the slow cooker.

Michelle McGlinn/Chowhound

Cook on low for 8–9 hours or high for 5–6.

Michelle McGlinn/Chowhound

Remove the thyme sprigs, bay leaves, and pork bones from the slow cooker.

Michelle McGlinn/Chowhound

Shred the pork from the bone and return the meat to the soup.

Michelle McGlinn/Chowhound

Season with salt and pepper to taste, then serve.

Michelle McGlinn/Chowhound

Pork neck bones are surprisingly easy to find — once you start looking for them, you'll notice them everywhere. That's because they freeze well and are great for adding flavor to dishes, and butchers are happy to sell the otherwise useless parts of their supply. If you can't find them or simply want to avoid pork, there are plenty of other options, too. You can use a bone-in pork shoulder for an extra-meaty pea soup. You can use smoked ham hock, which will offer a similarly deep flavor as the neck bones. You could swap for turkey and use turkey legs or necks; this is especially useful after Thanksgiving. You can also skip the bones and use leftover meats like shredded turkey, rotisserie chicken, or roasted ham. If using leftover meats instead of bones, adjust the salt and pepper as needed so that the soup is still rich and full of flavor.

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Michelle McGlinn/Chowhound

The slow cooker is a great option for split pea soup because it allows you to go about your day without having to tend to an open flame. However, the soup can easily be made on the stovetop, as well. When switching recipes to the stovetop, consider the heat source. The slow cooker is heated low, slow, and covered, creating a basin of steam that keeps the liquid intact. On the stove, the heat is more direct, heating the pot and evaporating the liquid. To make split pea soup on the stovetop, prepare as directed, sauteeing the vegetables directly in the stockpot. Add the split peas, pork, the broth, and the seasonings, and bring to a simmer. Lower the heat as much as possible, cover, then simmer for 2–3 hours, checking every hour to replenish any evaporated liquid. The soup should thicken but should not absorb all of the liquid or stick to the bottom. Once the pork shreds easily from the bone and the peas are creamy, the soup is ready to finish as directed.

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