I absolutely love this split pea soup recipe because it combines the comforting, smoky flavor of the ham hock with the hearty texture of the split peas, creating a warm and satisfying bowl of goodness. Plus, it’s super nostalgic and reminds me of cozy family dinners, while being budget-friendly and delightfully simple to whip up on a relaxed weekend.
Pea and ham soup has always been one of my favorite things to eat. It’s so nutritious and offers such a deep, comforting flavor.
I start it with 500g of dried split peas and a smoked ham hock, which does wonders for infusing the base of the soup with not only protein, but also a ton of fiber. My recipe is not exactly a hand-off, though; between the aromatic vegetables like onion, carrots, and celery, the faint whisper of bay leaf that punctuates the soup, and the necessity of using a good-quality chicken stock, you really have to be invested to get it to the finish line.
Ingredients
Peas That Are Split: They have a rich content of protein and fiber, which makes for a hefty mouthfeel and an earthy flavor.
Provides protein and adds savory depth and a smoky note.
Smoked ham hock.
Onion: Lends a natural sweetness and depth of flavor, along with extra antioxidants.
The introduction of sweetness and color comes from the carrots, which also provide vitamins A and C.
Celery: Contributes a delicate crunch and an earthy flavor, abundant in antioxidants.
Garlic: Provides strong smell and enhances the immune system.
Bay Leaf: Adds flavor with a faintly earthy scent.
Ingredient Quantities
- 500g dried split peas, rinsed
- 1 smoked ham hock
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1.5 liters water or chicken stock
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. In a large pot, the rinsed split peas are placed with the smoked ham hock.
2. Fold in the chopped onion, diced carrots, diced celery, and minced garlic.
3. Add the bay leaf and water or chicken stock.
4. Over high heat, bring the mixture to a boil.
5. When the mixture reaches a full boil, decrease the heat to low, cover, and allow it to simmer for roughly
1.5 to 2 hours. You want the soup to become thick while the peas become tender.
6. From time to time, look in on the pot, giving its contents a good stir to keep things from adhering to the bottom, and if the contents seem too thick, add more liquid to keep things moving.
7. Take the ham hock out of the pot when the meat is tender. Let it cool down a bit.
8. Remove the meat from the ham hock and return it to the pot. Also, any bones or fatty bits can be discarded.
9. Adjust the seasoning of the soup using salt and black pepper, tasting and rectifying as necessary.
10. Hot is the only way to serve this dish, ideally garnished with fresh parsley, though a little dried could do in a pinch.
Equipment Needed
1. Large pot
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Wooden spoon or spatula
7. Ladle
8. Tongs
9. Spoon for tasting
FAQ
- What can I use instead of a smoked ham hock?A smoked pork shank or smoked bacon can be used to achieve a similar flavor profile. For a vegetarian version, leave out the ham and use vegetable stock with a teaspoon of smoked paprika to get a similar flavor.
- Do I need to soak the dried split peas before cooking?Soaking is not necessary. Rinsing them well will suffice. They will soften during cooking.
- Can I use fresh peas instead of dried split peas?The same thickness and creamy texture won’t be provided by fresh peas. Dried peas break down during cooking to thicken the soup.
- How long does the soup need to cook?On the stovetop, it typically takes about 2 to 2.5 hours. The texture you are going for is very soft for the split peas and shreddable for the ham. Afterward, you can use either an immersion blender or a regular blender to puree the soup.
- Can I prepare this soup in a slow cooker?
Yes, add all ingredients to a slow cooker and cook on low for 7-8 hours or until the peas are tender and the ham is cooked through. - How do I store leftovers?Allow the soup to cool thoroughly, then place it in an airtight container in the refrigerator for no more than 3 days, or in the freeze for as much as 3 months.
Substitutions and Variations
You can substitute 250g of bacon or pancetta for a similar smoky flavor in the smoked ham hock.
You can replace the large onion with 2–3 shallots for a milder flavor.
Use parsnips instead of carrots for a different and somewhat sweeter flavor.
Fennel can be used in place of celery and will lend a slight licorice flavor.
You can use vegetable stock instead of chicken stock for a vegetarian-friendly version (remember to omit the ham or replace it with a vegetarian meat alternative).
Pro Tips
1. Soak Split Peas Overnight: While not necessary, soaking split peas overnight can help them cook faster and more evenly. Just be sure to drain and rinse them before adding to the pot.
2. Sweat the Vegetables: Before adding them to the soup, briefly sauté the onion, carrots, celery, and garlic in a little olive oil or butter. This enhances their flavor and adds depth to the soup.
3. Monitor the Thickness: Split pea soup can thicken as it cools, so if you prefer a thinner soup, you can add more water or stock during cooking or even upon reheating leftovers.
4. Enhance with Herbs: A sprig of fresh thyme or a teaspoon of dried thyme can be added with the bay leaf for an additional layer of flavor.
5. Use Bone Broth: If available, using bone broth instead of regular chicken stock will give the soup a richer flavor and extra nutrients, enhancing its heartiness.
Home Made Pea And Ham Soup Recipe
My favorite Home Made Pea And Ham Soup Recipe
Equipment Needed:
1. Large pot
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Wooden spoon or spatula
7. Ladle
8. Tongs
9. Spoon for tasting
Ingredients:
- 500g dried split peas, rinsed
- 1 smoked ham hock
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1.5 liters water or chicken stock
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
1. In a large pot, the rinsed split peas are placed with the smoked ham hock.
2. Fold in the chopped onion, diced carrots, diced celery, and minced garlic.
3. Add the bay leaf and water or chicken stock.
4. Over high heat, bring the mixture to a boil.
5. When the mixture reaches a full boil, decrease the heat to low, cover, and allow it to simmer for roughly
1.5 to 2 hours. You want the soup to become thick while the peas become tender.
6. From time to time, look in on the pot, giving its contents a good stir to keep things from adhering to the bottom, and if the contents seem too thick, add more liquid to keep things moving.
7. Take the ham hock out of the pot when the meat is tender. Let it cool down a bit.
8. Remove the meat from the ham hock and return it to the pot. Also, any bones or fatty bits can be discarded.
9. Adjust the seasoning of the soup using salt and black pepper, tasting and rectifying as necessary.
10. Hot is the only way to serve this dish, ideally garnished with fresh parsley, though a little dried could do in a pinch.
