Split Pea Soup With Ham And Potatoes

Split Pea Soup With Ham And Potatoes

I love this time of year because I can make soups and stews all winter long. This Split Pea Soup With Ham And Potatoes is right up at the top of my favorite soups to make.


My mom made split pea soup in the crockpot when I was a kid and I have always loved it. I think it was one of her best leftover ham ideas!

Making Split Pea Soup

I used to make it very smooth and well blended with an immersion blender but I now like eating it with chunks of ham, carrots, and potatoes.

It’s really hard to believe that anything this easy can be SOOOO Good! TASTE is what it’s all about! A really quick and easy recipe that’s perfect for lunch or dinner.

The corn was an afterthought but it adds such a nice contrast of texture and taste that I will include it from now on. I’m sold! (Be sure to use the one with the peppers!)

I made this version for friends and there was very little left, so be sure to make a double batch if you expect leftovers!

Did I mention that I LOVE split pea soup? It really reminds me of my childhood and my Mother. She would always make it when there was leftover ham… yum.

Give it a try and I think you’ll agree that it’s one of the best recipes using leftover ham!

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Split Pea Soup With Ham And Potatoes
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins

Delicious slow cooker soup with leftover ham, potatoes and corn. Excellent as a leftover and can be frozen! 

Course: Soup
Cuisine: American
Servings: 6
Calories: 280 kcal
  • 1 medium potato cut into small cubes
  • 2 cups diced cooked leftover ham
  • 1 16 ounce bag split peas, rinsed
  • 1 11 ounce can whole kernel corn mixed with chopped peppers
  • 1 14 ounce can chicken broth
  • 2 carrots sliced
  • 2 celery ribs diagonally sliced
  • 1 tablespoon dried onion flakes
  • 1 teaspoon dried marjoram
  • 1 teaspoon seasoning salt
  1. Cut the potatoes into small cubes and add to the slow cooker sprayed with vegetable cooking spray.
  2. Combine all the remaining ingredients in the cooker, plus 3 cups water, and 1 teaspoon salt.
  3. Cover and cook on low for 6-8 hours.
  4. Sеrvе in ѕоuр bоwlѕ аnd еnjоу.


Exсеllеnt with a ѕidе оf cоrnbrеаd. I also like to serve it with fresh baked rolls and butter along with a green salad. It’s a delicious, filling, and healthy dinner.

Make-Ahead Tiрѕ For Split Pea Soup With Ham And Potatoes

Thе ѕоuр саn bе cooled and refrigerated fоr up to 3 days, оr frоzеn for up to 3 mоnthѕ. It will thiсkеn аѕ it cools but will thin аgаin when hеаtеd.

Rеhеаt slowly, adding water аѕ nееdеd, tо рrеvеnt thе bottom from burning.

Up Next:

Chunky Turkey Barley Soup – Turkey Carcass Soup

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!