Slow Cooker Split Pea & Ham Soup, 5 points+

by DanicasDaily on September 10, 2012

I grew up thinking my mom was weird every single time I saw her eating green soup.  Not just any soup, but, green pea soup.  Who knew as an adult, once I had my first bite of that funky mystery green soup at Split Pea Andersen’s that my mother could not convince me to try, I’d be hooked.

Split Pea Soup was one of the first soup recipes I attempted making when I was in college.  There is something so incredibly delicious about the way the smoky ham bone makes the creamy split peas taste like bacon.  This soup is naturally velvety in texture from the split peas, but, the carrots, celery and fresh, sweet green peas add a nice crunch.

This recipe is a spin I’ve taken by combining one of my all time favorite Crockpot Split Pea Soup Recipes made with Kielbasa! and a new recipe for Two- Pea Soup from my Weight Watchers I Love Leftovers Cookbook.  I lightened up this version by using ham from the shank, however, you can easily make this soup VEGAN by omitting the ham bone and adding 2 tsp of liquid smoke for that smoky kick.

Whatever route you go, be sure to add in the fresh green peas.  They add a whole other layer of flavor, texture and sweetness making this green soup one I guarantee you will want to eat over and over again.




  • 16 oz yellow split peas
  • 1 smoked ham hock or shank
  • 1 large onion, chopped
  • 6 carrots, sliced
  • 6 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 2 tsp crushed red pepper flakes, optional
  • 8 cups of reduced or no sodium chicken broth or water
  • 20 oz frozen green peas
  • sea salt and black pepper to taste


Note: I provided instructions below so you can cook this all day in your slow cooker or cook it in an hour or two on your stove top. 

1.  Spray a large 6 quart slow cooker with nonstick spray.  Combine the split peas through the broth in the slow cooker.  Cover and cook on low for 8-10 hours or high for 4-5 hours or until peas are tender.

2.  10 minutes prior to serving, remove the bay leaves, add the froze peas, ham from the shank (diced) and season to taste with salt and pepper.

3.  STOVE TOP: Combine all the ingredients in a large soup pan over high heat.  Bring to a boil, reduce heat, cover and continue cooking over medium low for 1 hour or until the peas are tender.  10 minutes prior to serving, remove the bay leaves, add the froze peas, ham from the shank (diced) and season to taste with salt and pepper.

Makes 10 heaping 1 1/2 cup servings, 5 points+ each, 100% Simply Filling

Nutritional information per serving calculated at



This soup freezes well so be sure to put a few single serving containers in the freezer for nights when you do not feel like cooking.


{ 7 comments… read them below or add one }

1 Leslie September 11, 2012 at 6:50 am

My Mom was from Europe and made split pea soup all the time. Brings back very fond memories for me!

2 Phyllis September 11, 2012 at 6:58 am

Long ago I had a friend who would bring a can of split pea soup and pumpernickel bread to work for her lunch. She would use that thick split pea soup, without adding water, and use it as a spread. I thought it was the grossiest thing – until i ate it! OMG it was good. But the sodium! oy vey!

3 Jeannette September 11, 2012 at 9:04 am

This looks delish – question on the SF stats. Does the ham hock fall under the ham catagory even though it is smoked? Thanks for the info, appreciate it!

4 Connie September 11, 2012 at 9:54 am

Ok, you have talked me into 2 things:
trying Simply Filling and trying Split Pea Soup! I love soups but have never tried split pea. I’m sure I’ll love it though.

5 Marcie September 11, 2012 at 11:43 am

Yum! Another soup to try as soon we get a bit cooler here~~~below 85 degrees please!! My boyfriend LOVES soup of any kind so I am sure I will have no trouble getting him to try this!! Thanks Danica for the nice reply note!! My first two meals today have not been exactly points plus meals…but I tell myself (we are cleaning out the fridge and freezer of all the toxic stuff in prep) I will start wholeheartedly SOON!!! We live in Shawnee, KS, not far from either KCK or Indepen. Hey, you said you have 3 watermelons in you fridge as back up~~how long do you think a whole one will stay good?? I have one stashed from last week and am hoping to buy another week from it :-}?!?!?!?

6 DanicasDaily September 23, 2012 at 7:53 pm

Hi Jeannette,

I put it under the lean ham category since I buy a skinless ham hock and remove all the fat.


7 DanicasDaily September 23, 2012 at 7:53 pm

Hi Marcie,

I have been known to keep my watermelons up to a month in the fridge.


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