Split Pea Soup With Ham Hock Recipe

BySoha

There are few dishes as timeless and comforting as a bowl of split pea soup with ham. Its earthy richness, velvety texture, and smoky depth make it a classic that warms both body and soul. Whether you’re making use of a leftover ham hock or preparing it fresh, this recipe transforms simple ingredients into an extraordinary, hearty meal.

split pea soup with ham

Ingredients List

  • 1 meaty ham hock (about 1–1.5 lbs)
  • 2 cups dried split peas, rinsed and sorted
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 2–3 sprigs fresh)
  • 1 teaspoon freshly ground black pepper
  • 8 cups low-sodium chicken stock (or water, for a lighter base)
  • 2 tablespoons olive oil or unsalted butter
  • Salt to taste (only after cooking, as the ham is naturally salty)

Step-by-Step Instructions

Step 1: Prepare the Base

In a large Dutch oven or heavy pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery. Cook until softened and fragrant, about 6–8 minutes. Stir in garlic for another minute.

Step 2: Build the Flavor

Nestle the ham hock into the pot with the vegetables. Add the rinsed split peas, thyme, bay leaves, and black pepper. Pour in the chicken stock, ensuring the hock is mostly submerged.

Step 3: Simmer to Perfection

Bring to a boil, then reduce heat to low. Cover partially and simmer gently for 1.5 to 2 hours, stirring occasionally. The peas will soften and break down into a naturally creamy consistency.

Step 4: Finish the Soup

Once the peas are tender, remove the ham hock. Shred the meat from the bone, discarding excess fat and skin. Return the shredded ham to the soup, stir well, and adjust seasoning with salt and more pepper as needed.

Step 5: Serve and Enjoy

Ladle the soup into warm bowls and garnish with a drizzle of olive oil, fresh parsley, or even a few croutons for texture.

Cook Time

  • Prep time: 15 minutes
  • Cook time: 2 hours
  • Total time: Approximately 2 hours 15 minutes

Servings

Serves 6 generous portions

Nutritional Information (approx. per serving)

  • Calories: 310
  • Protein: 22g
  • Carbohydrates: 36g
  • Dietary Fiber: 14g
  • Fat: 9g
  • Sodium: 720mg

Storage Instructions

Split pea soup keeps beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat gently over the stove with a splash of water or stock to restore its velvety texture.

Suggestions

  • For added depth, stir in a splash of apple cider vinegar before serving.
  • Swap chicken stock for vegetable stock to keep the soup lighter.
  • Add diced potatoes or parsnips for extra heartiness.
  • Pair with a slice of rustic sourdough bread for a perfect meal.

Seasonal Relevance

This soup shines in the colder months when warmth and nourishment are most welcome. It is particularly fitting after the holidays, making excellent use of leftover ham bones or hocks. Still, its rustic charm works year-round whenever you crave something hearty and wholesome.

Conclusion

Split pea soup with ham hock is more than just a recipe,it’s a tradition in a bowl. From the slow simmering of humble ingredients to the smoky richness of tender ham, every spoonful speaks of comfort and care. Whether shared at a family table or savored quietly on a cold evening, this soup is a reminder of how simple food can feel extraordinary.

Split Pea Soup With Ham Hock Recipe
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Split Pea Soup With Ham Hock Recipe

Recipe by Soha
Servings

6

servings
Prep time

15

minutes
Cooking time

2

hours 
Calories

310

kcal
Total time

2

hours 

15

minutes

A hearty and comforting split pea soup with smoky ham hock, slow-simmered to perfection. This classic recipe transforms simple ingredients into a nourishing, velvety soup that’s rich in flavor and perfect for cozy family meals.

Ingredients

  • 1 meaty ham hock (about 1–1.5 lbs)

  • 2 cups dried split peas, rinsed and sorted

  • 1 large onion, finely chopped

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 2 bay leaves

  • 1 teaspoon dried thyme (or 2–3 sprigs fresh)

  • 1 teaspoon freshly ground black pepper

  • 8 cups low-sodium chicken stock (or water)

  • 2 tablespoons olive oil or unsalted butter

  • Salt to taste

Directions

  • Heat oil or butter in a Dutch oven. Sauté onion, carrots, and celery until softened, about 6–8 minutes. Add garlic and cook for 1 more minute.
  • Nestle ham hock into the pot. Add split peas, thyme, bay leaves, and pepper. Pour in chicken stock.
  • Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 1.5 to 2 hours, stirring occasionally.
  • Remove ham hock. Shred the meat, discarding skin and excess fat, then return shredded ham to the soup.
  • Adjust seasoning with salt and pepper, then serve hot with bread or fresh parsley garnish.

Recipe Video

Notes

  • For extra depth, add a splash of apple cider vinegar at the end.
  • The soup will thicken as it cools—stir in more stock or water when reheating.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

FAQs – 3 questions that are not used in the article

Q1: Can I make this soup in a slow cooker?
Yes, combine all ingredients in the slow cooker and cook on low for 7–8 hours or high for 4–5 hours. Remove the ham hock, shred, and return the meat before serving.

Q2: What if I don’t have a ham hock?
You can substitute smoked turkey legs, bacon, or even diced ham. Each brings a slightly different smoky note to the soup.

Q3: How do I prevent the soup from getting too thick?
Split pea soup naturally thickens as it cools. If it becomes too dense, simply stir in a bit of warm stock or water until the consistency suits your taste.

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