Split Pea Soup with Smoked Ham Hock is a classic comfort food that warms both the heart and soul. This soup is a perfect balance of creamy, earthy split peas and the rich, smoky flavor of ham hock, simmered slowly to create a hearty, satisfying dish.

The beauty of this soup lies in its simplicity: a handful of wholesome ingredients transform into a bowl of hearty nourishment. The split peas naturally thicken the soup, while the ham hock imparts a savory, smoky depth that elevates it from ordinary to extraordinary.

Why I Love This Recipe

I love this recipe because it feels like a warm hug in a bowl. The smokiness of the ham hock, combined with the creamy, tender split peas, creates a comforting and satisfying flavor profile. It’s simple, rustic, and incredibly versatile.

This soup is also forgiving and adaptable. You can make it a day ahead, and the flavors only deepen as it sits.

Why It’s a Must-Try Dish

1. Rich, Smoky Flavor: The ham hock adds an irresistible depth.
2. Hearty and Nutritious: Split peas are high in protein and fiber.
3. Simple Ingredients, Big Flavor: Easy to make with pantry staples.
4. Family-Friendly: Loved by kids and adults alike.
5. Make-Ahead Friendly: Flavors improve if made in advance and can be frozen.

Course: Soup / Main Course

Cuisine: American / Classic Comfort Food

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 6–8

Calories: Approximately 320 kcal per serving

Ingredients

For the Soup

• 1 lb (450 g) dried split peas, rinsed and sorted
• 1 smoked ham hock (about 1–1.5 lbs / 450–680 g)
• 1 large onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 6 cups chicken broth (or water for lighter flavor)
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Salt to taste
• 1 tablespoon olive oil or butter (optional, for sautéing vegetables)

Optional Garnishes

• Chopped fresh parsley
• Croutons or crusty bread

Cooking Directions (Step-by-Step)

Step 1: Prepare the Base

1. Rinse the split peas thoroughly and pick out any debris.
2. In a large soup pot or Dutch oven, heat olive oil or butter over medium heat.
3. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened.
4. Add garlic and cook for another 30 seconds until fragrant.

Step 2: Add Broth and Seasonings

5. Stir in chicken broth, ensuring it covers the vegetables.
6. Add split peas, bay leaves, thyme, black pepper, and smoked ham hock.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 1–1.5 hours, stirring occasionally.

Step 3: Cook Until Creamy

8. Continue simmering until split peas are tender and the soup is thickened.
9. Remove the ham hock, shred the meat, discard the bone and skin, and return the meat to the soup.
10. Adjust seasoning with salt and pepper.

How to Serve

• Serve hot, garnished with fresh parsley.
• Pair with crusty bread, garlic bread, or croutons.
• For a creamier version, blend a portion of the soup using an immersion blender and stir it back in.

Recipe Tips

• Soak peas? No need to pre-soak, but rinsing is essential to remove debris.
• Ham hock choice: Smoked ham hock or shank adds maximum flavor.
• Thickness adjustment: Add more broth if you prefer a thinner soup.
• Slow simmer: Low and slow cooking enhances flavor and creaminess.

Variations

1. Vegetarian Version: Omit the ham hock and use vegetable broth; add smoked paprika for depth.
2. Smoky Bacon Version: Use diced bacon instead of ham hock for a smoky twist.
3. Herbed Version: Add fresh rosemary or sage for extra aroma.
4. Blended Creamy Soup: Blend part or all of the soup for a silky texture.
5. Added Vegetables: Incorporate potatoes, leeks, or parsnips for a heartier soup.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Can be frozen for up to 3 months.
  • Cool completely, transfer to freezer-safe containers, and leave room for expansion.
  • Thaw overnight in the refrigerator and reheat gently on the stove.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or silicone spatula for stirring
• Chef’s knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Frequently Asked Questions (FAQ)

Q1: Can I use split yellow peas instead of green?
Yes, yellow split peas work well; cooking time may vary slightly.

Q2: Can I use leftover ham instead of a ham hock?
Yes, but a ham hock provides the richest smoky flavor.

Q3: Do I need to soak the split peas?
No, rinsing is enough. Soaking is optional but can reduce cooking time.

Q4: Can I make this in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 6–8 hours.

Q5: How thick should the soup be?
Traditional split pea soup is thick and hearty, but you can thin it with extra broth if desired.

Conclusion

Split Pea Soup with Smoked Ham Hock is a timeless comfort dish that blends earthy split peas with the smoky richness of ham hock. It’s nourishing, hearty, and perfect for family meals or cozy evenings at home.

With minimal ingredients, a little patience, and slow simmering, you can create a soulful, deeply flavorful soup that warms the body and satisfies the soul. Whether served fresh, reheated, or frozen for later, this soup is a true classic that’s worth adding to your recipe repertoire.