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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 (450 grams) split yellow or green peas, rinsed
• 4 cups (600 grams) diced potatoes
  
• 1 cup (150 grams) diced onions
• 1 cup (100 grams) diced celery
• 1 cup (122 grams) sliced carrots
• 1 meaty ham bone
• 8 cups (1.9 liters) water
• 1½ teaspoons (9 grams) salt
• ¼ teaspoon (0.5 grams) freshly ground black pepper
• 1 pinch dried savory
• 1 pinch dried marjoram
• 1 bay leaf

Instructions:

1. Place all the ingredients in a slow cooker and stir.
2. Cover and cook on LOW for 8 to 10 hours.
3. Remove the bay leaf and the bone from the soup.
4. Remove any meat from the bone, dice it, and add it back to the soup.
5. 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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated January 19, 2026