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German Slow Cooker Split Pea Soup Recipe – Oma's gelbe Erbsensuppe

This slow cooker split pea soup is so quick to put together in the morning before you leave for the day. When you come home, and you're hungry, dinner's ready! 

This tastes best if it's cooked with a ham bone. If you don't have that, smoked sausage or kielbasa work well too. 

Ingredients:

• 2 cups (360 grams) yellow split peas, well rinsed
• 4 medium potatoes, peeled and cubed
• 1 medium onion, diced
• 2 celery ribs, diced
• 2 carrots, sliced
• 1 meaty ham bone
• 8 cups (1.9 liters) water or broth
• 1 bay leaf
• 1½ teaspoons (9 grams) salt, plus more to taste
• ½ teaspoon (1 grams) freshly ground black pepper, plus more to taste
• 1 pinch dried savory
• 1 pinch dried marjoram

Instructions:

1. Place all the ingredients into the slow cooker.
2. Stir, cover, and cook on LOW for 8 to 10 hours.
3. Remove the bay leaf and the bone from the soup. Cut off any bits of meat that are remaining on the bone and return the meat to the soup.
4. Season the soup with additional salt and pepper, if needed, and serve.

Notes/Hints:

• To make the soup extra special, only put about ½ cup chopped onions into the soup. The rest of the chopped onions are browned in butter and added to the soup just before serving.

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Updated: March 15, 2026