This classic soup is a humble bowl of comfort, made with green split peas , root vegetables , and a smoked ham hock that slowly simmers and infuses the broth with rich, meaty flavor. The result is a thick, savory soup that’s deeply nourishing, full of texture, and even better the next day.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 2 hrs 30 minsTotal Time 2 hrs 50 minsBase
2 tbsp olive oil or butter
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 smoked ham hock (~1 lb or 450 g)
1 lb dried green split peas, rinsed and sorted
8 cups low-sodium chicken broth or water
2 bay leaves
½ tsp dried thyme
Salt and pepper to taste
Optional Additions
1 potato, diced (for added heartiness)
A splash of apple cider vinegar or lemon juice at the end for brightness
Chopped parsley or chives for garnish
Sauté the Base Vegetables
1
In a large Dutch oven or soup pot, heat olive oil over medium heat.
Add onion , carrots , and celery . Sauté for 5–7 minutes, until softened.
Stir in garlic , thyme , and cook for another 1–2 minutes.
Add Ham Hock & Split Peas
2
Add ham hock , rinsed split peas , bay leaves , and broth to the pot.
Stir and bring to a boil, then reduce heat to a gentle simmer .
Simmer Gently
3
Cover loosely and simmer for 1½ to 2 hours , stirring occasionally.
Peas should break down and become creamy. If using, add diced potato after 45 minutes of simmering.
Shred the Ham
4
Once meat is tender and soup is thickened, remove the ham hock.
Let it cool slightly, then shred the meat, discarding bone and fat.
Return the shredded meat to the pot and stir.
Season and Serve
5
Taste and add salt and pepper (smoked hocks are salty, so taste first).
Optional: add a splash of apple cider vinegar or lemon juice to brighten the richness.
Garnish with chopped parsley , pepper , or croutons .
Tips for Success
6
Split peas don’t need soaking, but a rinse is essential.
If the soup becomes too thick, add a bit of water or broth when reheating.
For a smoother texture, purée part of the soup with an immersion blender (after removing the hock).
Variations
7
Make it vegetarian by skipping the ham and using smoked paprika for depth.
Add a pinch of curry powder or turmeric for a warm twist.
Sub ham hock with leftover holiday ham bone or diced smoked sausage .
Suggested Pairings
8
Serve with: Buttery cornbread, rye toast, or garlic croutons
Drink: Amber ale, dry cider, or hot black tea
Occasion: Weeknight comfort, post-holiday ham leftover hero, or freezer staple
Ingredients Base
2 tbsp olive oil or butter
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 smoked ham hock (~1 lb or 450 g)
1 lb dried green split peas, rinsed and sorted
8 cups low-sodium chicken broth or water
2 bay leaves
½ tsp dried thyme
Salt and pepper to taste
Optional Additions
1 potato, diced (for added heartiness)
A splash of apple cider vinegar or lemon juice at the end for brightness
Chopped parsley or chives for garnish
Directions Sauté the Base Vegetables
1
In a large Dutch oven or soup pot, heat olive oil over medium heat.
Add onion , carrots , and celery . Sauté for 5–7 minutes, until softened.
Stir in garlic , thyme , and cook for another 1–2 minutes.
Add Ham Hock & Split Peas
2
Add ham hock , rinsed split peas , bay leaves , and broth to the pot.
Stir and bring to a boil, then reduce heat to a gentle simmer .
Simmer Gently
3
Cover loosely and simmer for 1½ to 2 hours , stirring occasionally.
Peas should break down and become creamy. If using, add diced potato after 45 minutes of simmering.
Shred the Ham
4
Once meat is tender and soup is thickened, remove the ham hock.
Let it cool slightly, then shred the meat, discarding bone and fat.
Return the shredded meat to the pot and stir.
Season and Serve
5
Taste and add salt and pepper (smoked hocks are salty, so taste first).
Optional: add a splash of apple cider vinegar or lemon juice to brighten the richness.
Garnish with chopped parsley , pepper , or croutons .
Tips for Success
6
Split peas don’t need soaking, but a rinse is essential.
If the soup becomes too thick, add a bit of water or broth when reheating.
For a smoother texture, purée part of the soup with an immersion blender (after removing the hock).
Variations
7
Make it vegetarian by skipping the ham and using smoked paprika for depth.
Add a pinch of curry powder or turmeric for a warm twist.
Sub ham hock with leftover holiday ham bone or diced smoked sausage .
Suggested Pairings
8
Serve with: Buttery cornbread, rye toast, or garlic croutons
Drink: Amber ale, dry cider, or hot black tea
Occasion: Weeknight comfort, post-holiday ham leftover hero, or freezer staple
Split Pea Soup with Ham Hock
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