Split Pea and Ham Soup with Smoked Ham Hock

Introduction

Split Pea and Ham Soup with Smoked Ham Hock is a classic, hearty, and comforting soup that brings together tender split peas, smoky ham, and aromatic vegetables. This timeless dish is perfect for chilly days, family dinners, or batch cooking for the week. The slow-simmered ham hock imparts a rich, smoky flavor to the soup, while the split peas create a creamy, velvety texture without the need for cream.

I love this recipe because it’s nourishing, flavorful, and incredibly satisfying. The combination of smoky meat, tender legumes, and savory vegetables creates a depth of flavor that feels like a warm hug in a bowl. It’s also budget-friendly, filling, and freezes beautifully for later meals.

Why I Love This Recipe

I love this recipe because it’s the ultimate comfort food. It’s easy to make, uses simple pantry ingredients, and fills the house with the most inviting aromas. The smoked ham hock infuses the soup with rich flavor, while the split peas naturally thicken the broth, creating a creamy consistency without any dairy. Each spoonful is hearty, satisfying, and full of warmth, making it a perfect meal for any season, especially fall and winter.

Why It’s a Must-Try

• Rich, smoky flavor: Smoked ham hock gives depth and complexity.
• Hearty and filling: Packed with protein and fiber from split peas and ham.
• Budget-friendly: Uses economical ingredients that stretch far.
• Comfort food: Perfect for warming up on cold days.
• Make-ahead friendly: Great for meal prep and freezes well.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6–8
• Calories: ~350 kcal per serving
• Course: Main course / Soup
• Cuisine: American / Comfort Food

Ingredients

Main Ingredients:

• 1 smoked ham hock (about 1–1.5 lbs)
• 1 ½ cups split peas, rinsed
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 2 cups water
• 2 bay leaves
• 1 tsp thyme (dried or fresh)
• Salt and pepper, to taste

Optional Garnishes:

• Chopped fresh parsley
• Crusty bread for serving

Cooking Directions

1. Prepare ingredients: Rinse split peas, dice vegetables, and mince garlic.
2. Sauté aromatics: In a large soup pot, heat a tablespoon of oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
3. Add ham hock and liquids: Place ham hock in the pot. Add split peas, broth, water, bay leaves, and thyme.
4. Simmer: Bring to a boil, then reduce heat and simmer gently for 1–1.5 hours, until split peas are tender and ham falls off the bone. Stir occasionally.
5. Remove ham hock: Take out the ham hock, let cool slightly, then shred the meat and discard bones and skin.
6. Return meat to soup: Add shredded ham back into the pot. Season with salt and pepper to taste.
7. Adjust consistency: If desired, use an immersion blender to partially puree the soup for a creamier texture while keeping some chunks.

Step-by-Step Preparation Method

1. Rinse split peas thoroughly under cold water.
2. Dice onion, carrots, and celery; mince garlic.
3. Heat oil in a large pot and sauté vegetables until softened.
4. Add smoked ham hock, split peas, broth, water, bay leaves, and thyme.
5. Bring to a boil, reduce heat, and simmer for 1–1.5 hours.
6. Remove ham hock, shred meat, and discard bones.
7. Return shredded ham to soup.
8. Season with salt and pepper; partially blend if desired.
9. Serve hot, garnished with parsley and crusty bread.

How to Serve

• Serve in bowls with fresh parsley sprinkled on top.
• Pair with warm, crusty bread or cornbread.
• Optionally drizzle with a little olive oil for extra richness.

Recipe Tips

• Rinse peas: Helps remove dust and prevents excessive foam during cooking.
• Soak peas (optional): Reduces cooking time slightly.
• Low and slow: Simmering gently develops deep flavor.
• Skim foam: Remove any foam that forms on top for a clearer broth.
• Adjust thickness: Add water or broth if soup is too thick.

Variations

1. Smoky paprika: Add ½ tsp smoked paprika for extra depth.
2. Vegetable variation: Add diced potatoes or parsnips for extra texture.
3. Spicy twist: Sprinkle a pinch of cayenne or red pepper flakes.
4. Ham chunks only: Use cooked leftover ham instead of a hock for quicker cooking.
5. Herbal variation: Add fresh rosemary or sage for different flavor profiles.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Can be frozen for up to 3 months; thaw overnight before reheating.
• Reheating: Warm gently on the stovetop, adding extra water or broth if thickened.

Special Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Immersion blender (optional)

FAQ

Q1: Can I use ham from a deli instead of a smoked ham hock?
A: Yes, but the soup will have less smoky depth; consider adding smoked paprika for extra flavor.

Q2: Can I make this in a slow cooker?
A: Absolutely! Combine all ingredients in a slow cooker and cook on low for 6–8 hours.

Q3: Should I soak the split peas?
A: Soaking is optional; it slightly reduces cooking time but is not necessary.

Q4: How thick should the soup be?
A: Traditional split pea soup is thick and creamy; adjust by adding more broth if you prefer a thinner consistency.

Q5: Can I use green split peas instead of yellow?
A: Yes, both work well; cooking times may vary slightly.

Conclusion

Split Pea and Ham Soup with Smoked Ham Hock is a classic comfort food that is hearty, flavorful, and perfect for any occasion. The smoky ham hock infuses the soup with rich depth, while tender split peas create a creamy, satisfying texture. Easy to prepare, budget-friendly, and freezer-friendly, this soup is a timeless dish that warms the heart and satisfies the soul.