Old Fashioned Slow Cooker Split Pea Soup

There’s something so comforting about a pot of old fashioned slow cooker split pea soup gently simmering all day. It fills the house with that familiar, cozy aroma that lets you know supper is going to be warm and hearty.

This version is thick and creamy with tender split peas, soft vegetables, and a rich smoky flavor thanks to crispy bacon stirred right in. It is simple, satisfying, and the kind of soup that tastes even better the next day.

I remember my grandma letting pea soup cook low and slow while she went about her day, knowing it would be ready just in time to warm everyone up.

What You Need to Know

• This soup cooks down thick and hearty as the split peas break down
• No soaking needed for the peas, just rinse and sort
• It is perfect for making ahead and reheats beautifully
• A splash of broth at the end loosens it if it thickens too much

Ingredients Overview

• Dried split peas: The base of the soup that cooks into a thick, creamy texture
• Thick cut bacon: Adds rich, smoky flavor and a crispy topping
• Onion, carrots, and celery: A classic soup base for balanced flavor
• Garlic powder: Adds depth without overpowering the soup
• Chicken broth and water: Create a savory, slow cooked base
• Smoked paprika and thyme: Bring warmth and old fashioned comfort
• Bay leaf: Adds subtle background flavor
• Apple cider vinegar: Optional but brightens the soup just before serving

How to Make Old Fashioned Slow Cooker Split Pea Soup

Step 1: In a skillet over medium heat, cook the chopped bacon until crisp. Remove half of the bacon and set it aside on paper towels for topping, leaving the rest and about one tablespoon of drippings in the pan.

Step 2: Add the rinsed split peas to the bottom of the slow cooker. Top with onion, carrots, celery, cooked bacon, garlic powder, salt, pepper, smoked paprika, thyme, and bay leaf.

Step 3: Pour in the chicken broth, water, and apple cider vinegar if using. Cover and cook on Low for 8 hours or High for 4 to 5 hours, stirring once or twice, until the peas are very soft and the soup is thick.

Step 4: Remove the bay leaf and stir well. Taste and adjust seasoning as needed. Serve hot topped with the reserved crispy bacon and extra cracked black pepper.

Grandma’s Tips

• Rinse the split peas well, but there is no need to soak them ahead of time
• Stir once or twice during cooking to keep the peas from settling on the bottom

Modern Updates

• Use diced ham or smoked turkey instead of bacon for a lighter option
• Swap in vegetable broth and omit the bacon for a vegetarian version

More Old Fashioned Soup Recipes

• Slow Cooker Beef Stew
• Old Fashioned Slow Cooker Lentil and Ham Soup
• Grandma's Slow Cooker Chicken and Wild Rice Soup

FAQs

Do split peas need to be soaked before cooking?

No, split peas do not need to be soaked. Simply rinse and sort them before adding to the slow cooker.

Why is my split pea soup too thick?

Split pea soup naturally thickens as it cools. Stir in a little warm broth or water before serving to reach your preferred consistency.

Can you overcook split pea soup in a slow cooker?

It is difficult to overcook split pea soup. Long cooking times help the peas break down and create a creamy texture.

How long does split pea soup last in the refrigerator?

Split pea soup will keep in an airtight container in the refrigerator for up to 4 days and tastes even better the next day.