---
title: "Slow Cooker Split Pea Soup for Pennies"
url: https://save.cooking/@budgetbytes/slow-cooker-split-pea-soup-for-pennies
author: Budget Bytes
author_profile: https://save.cooking/@budgetbytes
description: "A thick, cozy split pea soup made in the slow cooker with budget-friendly pantry staples. It’s hearty, hands-off, freezer-friendly, and easy to scale for meal prep."
prep_time: 15 minutes
cook_time: 480 minutes
total_time: 495 minutes
servings: 8
tags: ["Main Dish", "Vegetarian", "Make Ahead", "Full Meal", "None", "American", "Dinner", "Lunch", "Freezer Friendly", "Gluten Free", "Slow Cooked"]
published: 2026-01-06
updated: 2026-01-14
---

# Slow Cooker Split Pea Soup for Pennies

*Recipe by [@budgetbytes](https://save.cooking/@budgetbytes)*

A thick, cozy split pea soup made in the slow cooker with budget-friendly pantry staples. It’s hearty, hands-off, freezer-friendly, and easy to scale for meal prep.

This is the kind of soup that turns a few inexpensive ingredients into a pot of meals you can count on all week. The slow cooker does the work, and the leftovers freeze like a dream. Make it simple and vegetarian, or add a ham bone or diced ham if you’ve got it—either way it’s big flavor for small money.

**Total Time:** 8 hours 15 minutes | **Prep:** 15 minutes | **Cook:** 8 hours | **Servings:** 8

## Ingredients

### Soup Base

- 1 lb (about 2 1/4 cups) dry green split peas, rinsed and picked over
- 1 medium yellow onion, diced
- 3 carrots, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth)
- 1 cup water (add more as needed for thinning)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional but recommended)
- 2 bay leaves
- 1/2 tsp black pepper
- Salt, to taste (start with 1/2 tsp if using low-sodium broth)

### Optional Add-Ins (Budget-Friendly)

- 1 ham hock or meaty ham bone (or 1 to 2 cups diced cooked ham)
- 1 Tbsp oil or butter (for sautéing the veg first, optional)

## Instructions

1. Rinse the split peas in a fine mesh sieve until the water runs mostly clear. Pick out any debris or shriveled peas.

2. Add the split peas, onion, carrots, celery, garlic, broth, water, thyme, smoked paprika (if using), bay leaves, and black pepper to a 6-quart slow cooker. If using a ham hock or ham bone, nestle it into the liquid.

3. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the peas are very soft and the soup is thick.

4. If you used a ham hock/bone, remove it to a plate. Pull off any meat, shred it, and return the meat to the slow cooker. Discard bone, skin, and excess fat.

5. Remove the bay leaves. Stir the soup well to break down the peas (they should mostly dissolve). For an extra-smooth texture, mash briefly with a potato masher or blend a portion with an immersion blender.

6. Taste and add salt as needed. If the soup is thicker than you like, stir in a splash of water or broth until it reaches your preferred consistency.

7. Serve hot. Cool leftovers completely, then refrigerate up to 4 days or freeze in single portions for up to 3 months.

## Tags

`Main Dish`, `Vegetarian`, `Make Ahead`, `Full Meal`, `None`, `American`, `Dinner`, `Lunch`, `Freezer Friendly`, `Gluten Free`, `Slow Cooked`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@budgetbytes/slow-cooker-split-pea-soup-for-pennies](https://save.cooking/@budgetbytes/slow-cooker-split-pea-soup-for-pennies)*