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

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

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German Split Pea Soup made with ham, so easy in the slow cooker. This recipe is such a quick one to put together!

This slow cooker split pea soup is so quick to put together in the morning before you leave for the day. Then, 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. (Even a small cooked or smoked ham can be used.)

If you like your soup thinner, add some milk or cream. Want it creamy? Use an immersion blender. Either way, serve this pea soup with some fresh bread, and enjoy!

Slow Cooker Tips ...

• Get the vegetables peeled and chopped the night before, making sure the chopped potatoes are put in a bowl and covered with water so that they don't turn brown. In the morning, just put all the vegetables (drained potatoes), meat, spices, peas, and water into the crock pot and turn on.
• You may have to adjust the times to suit your slow cooker. Times will vary with different brands of cookers (crockpots). Keep track of the settings and times you use for the various recipes to help gauge times for new recipes.
• If you like your soup thicker, once it is cooked, turn cooker to high, remove lid and simmer till desired consistency is reached. Stir occasionally so that it doesn't stick to the bottom.

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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. 

Prep Time:

10 minutes

Cook Time:

8-10 hours

Total Time:

8-10 hours

Servings:

Makes 6-8 servings

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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: March 15, 2026

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.