This slow cooker 5-ingredient Amish-style split pea soup is the kind of quiet, dependable meal I lean on during busy weeks. It’s modeled after the simple farmhouse soups you still find in Amish country here in the Midwest: a meaty ham bone, a heap of dried split peas, and just a few fresh vegetables. Everything is literally dumped into the slow cooker—no pre-sautéing, no fuss—and left to simmer into a thick, comforting bowl that tastes like it took all day, because it did, while you did other things.
Serve this soup ladled into warm bowls with a thick slice of crusty bread or buttered dinner rolls to catch every bit of the creamy broth. A crisp green salad with a sharp vinaigrette balances the richness nicely. If you want to keep with a country-style table, pair it with simple applesauce or sliced fresh apples and cheddar. It also reheats beautifully, so consider packing leftovers with a piece of cornbread or whole-grain crackers for an easy, satisfying lunch.
Slow Cooker 5-Ingredient Amish Split Pea SoupServings: 6
Ingredients
1 meaty ham bone (from a cooked ham, with some meat still attached)
2 cups dried green split peas, rinsed and picked over
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
8 cups water
1/2 teaspoon freshly ground black pepper, or to taste
Salt, to taste (often none or very little, depending on your ham)
Directions
Place the ham bone in the bottom of a large slow cooker (5- to 7-quart works well), positioning it so it sits fairly flat.
Rinse the dried split peas under cool running water and pick out any debris or damaged peas. With the slow cooker insert on your counter, dump the dried split peas evenly over and around the ham bone so they form a loose layer, as in that classic overhead shot of peas cascading into the pot.
Scatter the chopped onion, carrots, and celery over the peas and ham bone. These three fresh ingredients will slowly melt into the soup, giving it sweetness and depth without any extra work.
Pour the water over everything in the slow cooker. The peas should be submerged and the ham bone mostly covered. Add the black pepper. Hold off on salt for now; the ham bone will season the soup as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the peas are very soft and the vegetables are tender. The soup should look thick and the peas mostly broken down.
Using tongs, carefully lift the ham bone out onto a cutting board. When it’s cool enough to handle, pull off any remaining ham, discarding fat, gristle, and the bone. Shred or chop the ham into bite-sized pieces and return the meat to the slow cooker.
Stir the soup well. At this point, you can leave it chunky, or use a potato masher to mash some of the peas against the side of the crock for a creamier texture. If the soup is thicker than you like, stir in a bit of hot water until it reaches your preferred consistency.
Taste and add salt if needed; many ham bones are salty enough that you may only need a pinch. Adjust pepper to taste.
Ladle the soup into bowls and serve hot. Like most Amish-style soups, this one is even better the next day as the flavors continue to meld.
Variations & Tips
For a slightly smokier flavor, use a smoked ham hock or smoked ham shank in place of (or in addition to) the ham bone; just be mindful of salt. If you prefer a smoother soup, use an immersion blender to partially or fully puree the contents of the slow cooker after removing the bone and before returning the meat. To lean into a more vegetable-forward version, double the carrots and celery and add an extra cup of water; the peas will still thicken the broth nicely. You can also swap half of the water for low-sodium chicken broth for a richer base while keeping the ingredient list simple. If you’re cooking for someone who doesn’t eat pork, a smoked turkey wing or drumstick can stand in for the ham bone while preserving that old-fashioned, smoky character. For a thicker, almost stew-like texture, reduce the water to 7 cups and cook on LOW the full 10 hours. Finally, this soup freezes very well: cool completely, portion into containers, and freeze for up to 3 months; thin with a splash of water when reheating if it’s become too thick.
