Slow Cooker Split Pea Soup with Bacon

Slow Cooker Split Pea Soup with Bacon - The Lemon Bowl

With a new year right around the corner, just about everyone I know is ready to shift their focus away from cookies and re-prioritize healthy eating. We all know what we should be eating – whole grains, lean proteins, leafy greens… you know the drill. So what’s stopping us?

Turns out: TIME! In fact, I recently polled my Facebook fans asking, “What is your biggest challenge when it comes to healthy cooking?” Two answers came back loud and clear: lack of time and a lack of easy (and delicious!) slow cooker recipes.

Ask and you shall receive, my friends. Slow Cooker Split Pea Soup with Bacon comes together in a matter of minutes and pretty much cooks itself.

Want to save even more time? Make a double batch and save for busy weekday lunches or pop in the freezer for another day.

By taking a few minutes in the beginning of your day to throw this soup in the slow cooker, you will be rewarded with a hearty, satisfying soup packed with the protein, fiber and nutrients your body craves. No red and green sprinkles required.

Your spoon is waiting.

5.0 from 2 reviews
Slow Cooker Split Pea Soup with Bacon
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 2 slices bacon - sliced into thin strips
  • 1 medium onion - diced
  • 2 celery stalks - diced
  • 2 carrots - diced
  • 1 cup split green peas (uncooked)
  • 1 teaspoon thyme
  • 2 bay leaves
  • 4 cups chicken broth - low sodium
  • 3 cups water
  • salt and pepper to taste
  • ¼ cup chopped fresh parsley - optional garnish
  1. Cook the bacon strips in a medium pan over medium-high heat until crispy and browned; set aside on a paper towel lined plate.
  2. In a slow cooker, add all remaining ingredients including the cooked bacon.
  3. Heat on Low for 8 hours or High for 4 hours. Season with salt and pepper to taste and garnish with fresh parsley before serving.
Since different brands of chicken broth and bacon have varying amounts of sodium, season this soup with additional salt and pepper according to personal preference.
Nutrition Information
Serving size: 16oz Calories: 157 Fat: 2g Saturated fat: .3g Unsaturated fat: 1.7g Carbohydrates: 22.5g Sugar: 3.3g Sodium: 149mg Fiber: 4.1g Protein: 11.1g Cholesterol: 3mg




      • Angela Pelc says

        So, I had this in my slow cooker (double batch) for 4 hours on high. Everything came together beautifully, used veggie broth, pearl onions, thyme made it super tasty. Only problem? HARD PEAS. Left it on overnight on low (adding another 12ish hours). HARD PEAS. Brought to work today, heated up. HARD PEAS. I used a potato masher, but those darn peas are not budging! Any ideas? Put on the stove? Use immersion blender?

        • Liz DellaCroce says

          Umm….That’s bizarre. I normally don’t even soak mine. Is it a brand you’ve used before? Was there enough liquid? I can’t imagine how on earth they wouldn’t soften after 4 hours on high let alone 12 hours overnight!! So sorry – the only thing I can say is perhaps they were really old peas? So sorry.

  1. Jennifer says

    I found this recipe and was so excited to try it. I love Split Pea Soup! I currently have this in my crock-pot with only one more hour of cooking time to go. It smells wonderful in my house; however, I am getting a little worried. The soup looks VERY watery! I followed the recipe to the T, and it looks watery. I even gave it a little stir, thinking the peas maybe just needed to move around a bit.. but still watery! Is this how your recipe is supposed to be?? I am used to split pea soup being on the thicker side. I’ve actually never seen watery split pea soup. I just hope it tastes good..

    • Liz DellaCroce says

      Hi Jennifer – How did it turn out?? Mine got really thick over time and if it’s not thick enough, just continue to cook it down and more of the liquid will evaporate. I hope you enjoy it as much as we did!!

      • Jennifer says

        The flavor is really good, but it did stay very watery. I even let it cook a little longer, and turned it up to high. =( Not sure what happened because I followed the directions exactly as they were listed. The important thing is that it tastes good!

        • Liz DellaCroce says

          Oh no!! I’m so sorry. I will say, it’s not supposed to be thick like it is out of a can. It’s definitely a bit more brothy. But still I’m sorry it wasn’t what you were looking for. I’ll make a note to the recipe to reduce the liquid if you want a thicker soup. Thank you for your helpful feedback!

        • cindy says

          Hi my father always used to shred a potato into his pea soup and it was thick and delicious. He also used to use half green and half yellow peas…. this gave it a really great colour!

  2. FoodJunkie says

    Bacon gives this a hit of flavour. For those that can’t have bacon I’d use one or more of ham flavoured seasoning (vegetarian), smoked paprika or liquid smoke. I will be giving this one a try.

  3. Marilyn says

    I also had the problem with it being very watery, I’ve had it in the crock pot for 10 hours now. The recipe has all of my favorite ingredients, I think I’ll just use the broth without the water next time.

      • Julia says

        I’ve heard that variations in final liquid levels can be due to differences in the slow cooker. People who have very tight lids that do not let out a lot of steam may have a more liquid final product. My slow cooker is missing a few bolts in the lid and it lets out enough steam that I have to be careful when cooking something with minimum liquid that it doesn’t dry out!

  4. missdonna says

    I am embarrassed to say that I have only eaten split pea soup from a can because for some reason I thought it was more complicated then this and I am the only one I know that eats it. So wish me luck I’m fixing to start my first ever pot of home made split pea soup….

  5. says

    I made this tonight and it was delish. All 5 kids and the hubby approved ☺️. I did double the split peas and used 4 slices of center cut bacon and spiced it up with some smoked paprika after reading some of the other comments. Came out the perfect consistency. Thanks for the recipe


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