There are few soups in the world that offer the same level of creamy comfort and satisfying heartiness as Split Pea Soup. This humble classic, often overlooked, is a powerhouse of flavor and nutrition, transforming dried green split peas into a velvety, thick bowl of goodness. And the secret to its deep, smoky flavor? A simple ham hock.
Our Split Pea Soup with Ham Hock Recipe is truly a labor of love, but one that requires minimal active work. The rich, salty flavor from the ham hock slowly infuses the soup as it simmers, tenderizing the peas and creating a creamy, naturally thickened base that requires absolutely no heavy cream. It’s a perfect freezer-friendly meal, fantastic for a cozy Sunday dinner, or an incredibly rewarding way to use up leftover ham from a holiday feast.
Whether you prefer the steady, hands-off approach of the slow cooker or the traditional simmer of the stovetop, this recipe provides instructions for both methods. Get ready to enjoy the most flavorful, comforting bowl of classic split pea soup you’ve ever made!
Why This Split Pea Soup is a Must-Make
The perfection of this Split Pea Soup lies in its simplicity and reliance on quality, slow-cooked ingredients. Here’s why this recipe will become your new favorite version:
- Naturally Creamy Texture: Thanks to the split peas breaking down completely during the long cooking time, this soup achieves a luxurious, velvety texture without the need for any dairy. The starch from the peas is the only thickener you need!
- Smoky, Savory Depth: The inclusion of a smoked ham hock is non-negotiable for true classic flavor. It’s relatively inexpensive but imparts a deep, savory, and smoky essence that permeates the entire pot.
- Incredibly Economical: Split peas and the basic vegetables (carrots, celery, onions) are very low-cost, making this one of the most budget-friendly, yet satisfying, meals you can make.
- Make-Ahead Perfection: This is one of those rare dishes that tastes even better the next day, once the flavors have had time to deepen and meld. It’s also wonderfully freezer-friendly.
- Versatile Cooking Methods: We provide simple instructions for both the traditional stovetop method and the effortless slow cooker/crockpot method, allowing you to choose the best option for your schedule.
Ingredients
Gathering the right ingredients, especially the smoky ham hock, is key to this soup’s success.
For the Split Pea Soup
- 1 lb dried green split peas, rinsed and picked over
- 8 cups low-sodium chicken or vegetable broth (or water)
- 1 large smoked ham hock (about 1.5 to 2 lbs)
- 1 tablespoon olive oil or butter
- 1 large yellow onion, finely diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon black pepper
- Salt (to taste, adjusted only after ham hock is removed)
- 2 cups water (or more broth, for thinning later)
Step-by-Step Instructions: The Ultimate Simmer
While the Split Pea Soup requires patience, the process itself is straightforward and rewarding.
Part 1: Prep and Sauté (15 Minutes)
- Rinse Peas: Place the 1 lb of dried split peas in a colander and rinse them under cold running water. Pick through them to remove any small pebbles or debris. No soaking is required for split peas, though it will slightly reduce the cooking time if you choose to do so.
- Sauté Aromatics: In a large Dutch oven or soup pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery (the mirepoix). Sauté for 5–7 minutes until the vegetables are softened and the onions are translucent.
- Add Garlic and Spices: Add the minced garlic and dried thyme. Cook for 1 minute until fragrant.
- Deglaze (Optional): If there are brown bits on the bottom of the pan, pour in 1/2 cup of broth and scrape them up with a wooden spoon—this adds crucial flavor!
Part 2: Simmering and Flavor Development (90 Minutes)
- Combine: Add the rinsed split peas, the remaining 8 cups of broth, the 2 cups of water, the ham hock, the bay leaf, and the black pepper to the pot.
- Bring to Boil: Bring the mixture to a rapid boil over high heat, then immediately reduce the heat to low, cover the pot partially (leaving a small gap for steam), and allow the soup to simmer gently.
- Simmer: Simmer for 11/2 to 2 hours, stirring every 30 minutes to prevent the peas from sticking to the bottom of the pot. As the peas cook, they will begin to break down, naturally thickening the soup.
Part 3: Finish and Serve (15 Minutes)
- Remove Ham Hock: After 11/2 to 2 hours, the peas should be completely soft and mushy. Carefully remove the ham hock from the pot and place it on a cutting board. Discard the bay leaf.
- Shred Ham: Once the ham hock is cool enough to handle, use two forks to pull the meat off the bone. Discard the bone, skin, and fat. Shred the smoky ham meat.
- Blend (Optional): If you prefer a completely smooth soup, use an immersion blender to briefly blend the soup to your desired consistency. Be careful not to over-blend, or it may become pasty. You can also ladle 1/2 of the soup into a regular blender, blend, and return it to the pot.
- Final Seasoning and Ham: Stir the shredded ham back into the soup. Taste and season with additional salt (if needed) and pepper. Remember the ham is salty, so season carefully.
- Serve: Serve hot, garnished with extra shredded ham, croutons, or a swirl of olive oil.
Alternate Method: Slow Cooker Split Pea Soup
The slow cooker is an ideal method for this Split Pea Soup recipe, as it allows the flavors to meld perfectly and the peas to break down with virtually no effort.
- Sauté (Optional but Recommended): Sautéing the onion, carrots, and celery first (Part 1, Steps 2-3) significantly improves flavor, but you can skip this and add them raw to the slow cooker if pressed for time.
- Combine: Place all ingredients (peas, broth, water, sautéed vegetables, ham hock, thyme, bay leaf, pepper) into a 6-quart or larger slow cooker.
- Cook: Cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the ham hock is falling apart and the peas have disintegrated into a thick soup.
- Finish: Follow Part 3, Steps 1-5 (remove ham, shred meat, discard bone, blend if desired, season, and serve).
Pro Tips for the Best Split Pea Soup
Achieving that velvety texture and balanced smoky flavor is easy with a few simple techniques.
- Check the Ham Hock: Not all ham hocks are created equal! Look for a smoked ham hock rather than a fresh one for the best depth of flavor. If you can’t find a ham hock, use a smoked turkey leg or a smoked ham bone.
- The Carrot-to-Pea Ratio: Don’t skimp on the carrots. Their natural sweetness is crucial for balancing the salty, smoky flavor of the ham hock. They prevent the soup from tasting too heavy or monochromatic.
- Skimming is Key: During the first hour of simmering, you may notice a thin layer of foam or scum rising to the surface. Use a large spoon to gently skim this off and discard it. This keeps your soup broth clean and clear.
- Season Last: Never add salt until after you have removed the ham hock. The ham hock releases significant sodium into the broth over the cooking time. You won’t know the soup’s true salt level until the ham is pulled out and the meat is returned to the pot.
- Adjusting Consistency: If your soup is too thick after cooking (split peas absorb a lot of liquid!), simply stir in more water or broth, 1/2 cup at a time, until it reaches your desired consistency. If it’s too thin, simmer uncovered for another 15–20 minutes.
Serving Suggestions and Flavor Variations
This Split Pea Soup is deeply satisfying on its own, but you can easily elevate it or adapt it to different diets.
Serving Suggestions
- Crunchy Topping: Serve with a side of crunchy, toasted bread or your favorite homemade croutons for texture contrast.
- Fresh Herbs: A sprinkle of fresh chopped parsley or chives right before serving adds brightness and freshness.
- Vinegar Drizzle: A small splash of sherry vinegar or red wine vinegar, added just before serving, can cut through the richness and elevate the savory notes.
- Cheese Pairing: A grilled cheese sandwich, especially one made with aged cheddar or Swiss cheese, is the classic companion to this soup.
Creative Variations
- Vegetarian Split Pea Soup: Omit the ham hock entirely. To retain depth, add 1 tablespoon of smoked paprika and a few drops of liquid smoke to the pot, and use vegetable broth. You can substitute the ham with cubed smoked tofu or mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper along with the thyme and garlic for a warming heat.
- Leek & Potato: Substitute 1 of the carrots with 1 large chopped leek (white and light green parts only, thoroughly washed) and add 1 diced Russet potato. This makes the soup even heartier and creamier.
- Different Meat: Instead of a ham hock, use leftover smoked ham that has been cubed, or fully cooked crumbled bacon. If using fully cooked meat, reduce the initial salt content and add it in the final 30 minutes of cooking.
Frequently Asked Questions
- Do I really need to soak the split peas? No, unlike dried beans, dried split peas do not require soaking before cooking. They break down easily and fully in the soup. You only need to rinse them well before use.
- Can I freeze Split Pea Soup? Yes, absolutely! Split Pea Soup is one of the best soups for freezing. Allow the soup to cool completely, then transfer it to freezer-safe containers, leaving about 1 inch of headspace (the soup will expand as it freezes). It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- How can I make the soup thicker/thinner?
- Thicker: If your soup is too thin, remove the lid and let it simmer uncovered for 15–20 minutes to allow the excess moisture to evaporate.
- Thinner: If your soup is too thick (which often happens after it cools), stir in 1/2 cup to 1 cup of extra broth or water until the desired consistency is reached.
- Is there a difference between green and yellow split peas? Yes, slightly. Green split peas are more commonly used and provide the signature flavor and color. Yellow split peas are milder, starchier, and often used in South Asian dishes. You can use yellow in this recipe, but the flavor will be less traditional.
- How do I store the leftovers? Store leftover Split Pea Soup in an airtight container in the refrigerator for up to 5 days. Be aware that it will thicken significantly upon cooling, so you will need to add a splash of broth or water when reheating.
This Split Pea Soup with Ham Hock is the ultimate testament to simple ingredients creating profound flavor. Enjoy the rich, comforting warmth!
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Split Pea Soup with Ham Hock
This split pea soup with ham hock is hearty, smoky, and full of flavor. Slow-simmered peas, vegetables, and ham hock create a comforting bowl that’s perfect for chilly days.
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add split peas, ham hock, broth, bay leaves, thyme, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until peas are tender and soup thickens.
- Remove ham hock. Shred meat and return it to the pot, discarding bones and fat.
- Adjust seasoning to taste. Garnish with parsley and serve hot.
Notes
Remove the ham hock before serving and shred any meat into the soup. For a creamier texture, blend part of the soup with an immersion blender. Serve with crusty bread for a complete meal.