Split Pea Soup with Ham Hock
This split pea soup with ham hock is thick, smoky, and deeply comforting. Dried split peas break down as they simmer with a meaty ham hock, turning into a creamy soup without any cream. Carrots, celery, and onion add sweetness and color. Everything cooks in one big pot while the ham hock slowly gives up its rich, smoky flavor. If you love a soup that sticks to your ribs, this split pea soup with ham hock is ready in about 2 hours.
Split Pea Soup with Ham Hock
Ingredients
Method
- Rinse and check the peas. Pour the split peas into a colander and rinse them under cold water. Pick through them and throw away any small stones or shriveled peas.
- Sauté the vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion softens and the carrots start to turn bright.
- Add garlic and seasonings. Stir in the garlic, thyme, and bay leaf. Cook for 1 minute until the garlic smells fragrant.
- Add peas, ham hock, and liquid. Pour in the rinsed split peas, then add the ham hock. Pour in the chicken broth and water. The liquid should cover everything by about 2 inches.
- Simmer low and slow. Bring the soup to a boil, then reduce the heat to low. Cover with the lid slightly open and simmer for 90 minutes, stirring every 15 minutes or so. The peas will slowly break down and thicken the soup.
- Remove the ham hock and shred the meat. Lift the ham hock out onto a cutting board. When it is cool enough to handle, pull the tender meat off the bone and shred it into bite-size pieces. Throw away the bone, skin, and fat.
- Finish and serve. Stir the shredded ham back into the soup. Remove the bay leaf. Taste and add salt and pepper as needed. If the soup is too thick, stir in a little hot water. Ladle into bowls and top with croutons if you like.
Why You’ll Love It
- Smoky and rich. The ham hock gives the soup a deep, smoky flavor you cannot get any other way.
- Naturally creamy. Split peas melt into the broth, so the soup turns thick without cream or flour.
- Very cheap to make. Dried peas and a ham hock cost little but feed a crowd.
- One pot. Everything goes into a single pot and simmers while you do other things.
- Freezes beautifully. Make a double batch and freeze portions for easy future meals.
Why Split Pea Soup with Ham Hock Works So Well
Split peas are magic in soup. As they cook, the dried peas slowly fall apart and dissolve into the broth. This is what makes the soup thick and creamy all on its own — no blender and no cream needed. The longer the peas simmer, the smoother the soup gets. By the end, most of the peas have melted away, leaving just a few soft pieces for texture.
The ham hock does two jobs at once. While it simmers, it flavors the entire pot with smoky, meaty richness. At the same time, the tough meat on the hock slowly turns tender until it falls off the bone. You pull the hock out near the end, shred that tender meat, and stir it back in. Every spoonful then has little bits of smoky ham.
Low, slow heat is the key. Split peas need time to break down fully, and the ham hock needs time to release its flavor and turn tender. Rushing with high heat can make the peas cook unevenly and the meat stay tough. A gentle simmer for about 90 minutes gives you the perfect thick, smoky result.
Key Ingredients Explained
- Dried split peas: One pound of dried green split peas, rinsed and picked over. They are the body of the soup — they dissolve as they cook and make it thick and creamy.
- Ham hock: One large smoked ham hock (about 1 to 1 1/2 pounds). The hock flavors the whole pot and gives you tender shredded meat to stir back in.
- Carrots: Three large carrots, peeled and diced. They add sweetness and bright orange color.
- Celery: Three celery stalks, diced. Celery is part of the classic soup base and adds savory depth.
- Onion: One large yellow onion, diced. It melts into the soup and builds the flavor foundation.
- Garlic: Three cloves of garlic, minced. Garlic adds warmth to the smoky broth.
- Chicken or vegetable broth: Six cups of broth, plus 2 cups of water. The liquid needs to cover the peas generously since they absorb a lot.
- Bay leaf: One bay leaf for subtle earthy flavor. Take it out before serving.
- Dried thyme: One teaspoon of dried thyme. It pairs perfectly with the smoky ham.
Ingredients
- 1 lb dried green split peas, rinsed and picked over
- 1 large smoked ham hock (1 to 1 1/2 lbs)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Croutons or crusty bread, for serving
How to Make Split Pea Soup with Ham Hock
Step 1: Rinse and check the peas.
Pour the split peas into a colander and rinse them under cold water. Pick through them and throw away any small stones or shriveled peas.
Tip: A quick rinse washes off dust and helps the peas cook evenly.
Step 2: Sauté the vegetables.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion softens and the carrots start to turn bright.
Tip: Do not rush this step — softened vegetables build a sweeter, deeper base.
Step 3: Add garlic and seasonings.
Stir in the garlic, thyme, and bay leaf. Cook for 1 minute until the garlic smells fragrant.
Tip: Garlic burns fast, so keep it moving and do not let it brown.
Step 4: Add peas, ham hock, and liquid.
Pour in the rinsed split peas, then add the ham hock. Pour in the chicken broth and water. The liquid should cover everything by about 2 inches.
Tip: Push the ham hock down so it stays under the liquid while it simmers.
Step 5: Simmer low and slow.
Bring the soup to a boil, then reduce the heat to low. Cover with the lid slightly open and simmer for 90 minutes, stirring every 15 minutes or so. The peas will slowly break down and thicken the soup.
Tip: Stirring keeps the peas from sticking to the bottom as they soften.
Step 6: Remove the ham hock and shred the meat.
Lift the ham hock out onto a cutting board. When it is cool enough to handle, pull the tender meat off the bone and shred it into bite-size pieces. Throw away the bone, skin, and fat.
Tip: The meat should fall off easily — if it resists, simmer the soup 15 minutes longer.
Step 7: Finish and serve.
Stir the shredded ham back into the soup. Remove the bay leaf. Taste and add salt and pepper as needed. If the soup is too thick, stir in a little hot water. Ladle into bowls and top with croutons if you like.
Tip: Ham hocks are salty, so taste before adding any extra salt.
Recipe Tips
- Pick over the peas. Dried peas sometimes hide tiny stones. A quick check saves your teeth.
- Do not add salt early. The ham hock releases salt as it cooks. Season at the end after tasting.
- Stir regularly. As the peas break down, they can stick to the bottom. A stir every 15 minutes prevents scorching.
- Keep the simmer gentle. Boiling hard can make the peas cook unevenly and turn the soup starchy in a bad way.
- Thin it if needed. The soup thickens a lot as it cools. Add broth or water when reheating to loosen it.
- Save the bone. If there is any meat left on it, the bone makes a great flavor base for a future pot of beans.
Variations
- Slow cooker version: Sauté the vegetables, then add everything to a slow cooker. Cook on low for 8 hours. Shred the ham and stir it back in.
- Vegetarian split pea soup: Skip the ham hock and use vegetable broth. Add 1 teaspoon of smoked paprika for a hint of smokiness.
- Yellow split pea soup: Swap green peas for yellow split peas. The flavor is milder and slightly sweeter, and the color is golden.
- Extra veggie version: Add a diced potato or a cup of frozen corn in the last 30 minutes for more texture and sweetness.
- Spicy version: Stir in 1/2 teaspoon of red pepper flakes with the garlic for a warm kick.
What to Serve With
- Crusty bread — a must for scooping up the thick soup
- Grilled cheese sandwich — melty cheese pairs perfectly with smoky soup
- Cornbread — its sweetness balances the salty ham
- A crisp apple salad — fresh and bright against the rich soup
- Saltine crackers — the classic simple pairing
Storage & Reheating
To store: Cool the soup completely, then keep it in an airtight container in the fridge for up to 5 days. It will get very thick in the fridge — that is normal.
To reheat: Warm on the stove over medium-low heat, stirring often. Add water or broth a little at a time until it reaches the thickness you like. Microwave single servings for 2 to 3 minutes, stirring halfway.
To freeze: Freeze in portion-sized containers for up to 3 months. Leave headspace because the soup expands. Thaw overnight in the fridge, then reheat with extra liquid.
Make ahead: This soup is perfect for meal prep. It tastes even better on day two after the smoky flavor deepens. Portion it into jars for easy grab-and-go lunches.
FAQs
Do I have to soak split peas first?
No. Unlike dried beans, split peas cook without soaking. Just rinse them and they are ready to go into the pot.
Can I use ham bone instead of ham hock?
Yes. A leftover ham bone with some meat on it works great and gives the same smoky flavor. Use it exactly the same way.
Why is my soup not thickening?
It probably needs more time. Split peas can take up to 2 hours to fully break down. Keep simmering and stirring — it will thicken. Old peas also take longer, so check the date on the bag.
Can I blend the soup smooth?
You can, but it is usually not needed. The peas break down on their own. If you want it extra smooth, use an immersion blender for a few seconds — but leave some texture.
What if I cannot find a ham hock?
Use a smoked ham shank, smoked turkey leg, or 2 cups of diced smoked ham. Add diced ham in the last 30 minutes so it does not overcook.
Is split pea soup healthy?
Yes. Split peas are packed with fiber and plant protein, and the soup has no cream. It is filling and nutritious — just watch the salt if you are sensitive to sodium.
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