Split Pea Soup
A thick, hearty soup made from humble dried split peas that simmer slowly into a creamy, comforting bowl. Smoky ham and aromatic vegetables build a deeply savory base, making this an affordable, soul-warming meal perfect for cold evenings.
For 4 servings
- prep · ~3 min
Rinse and sort the split peas.
Pick through the split peas, removing any stones or debris. Rinse in a colander under cold water until water runs clear. Set aside to drain.
- saute · ~9 min
Sauté the aromatic vegetables.
Heat olive oil in a large heavy pot over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables soften and onion becomes translucent, about 6 to 8 minutes. Stir in minced garlic and cook one minute more until fragrant.
- mix · ~5 min
Combine soup base and bring to a boil.
Add the rinsed split peas, ham hock, bay leaf, dried thyme, and 4 cups water to the pot. Stir to combine. Increase heat to high and bring to a full rolling boil.
TIPResist adding salt at this stage — salt can toughen the pea skins and slow the breakdown process. - simmer · ~55 min
Simmer the soup until peas dissolve.
Reduce heat to low, partially cover the pot with a lid, and maintain a gentle simmer. Cook for 50 to 60 minutes, stirring occasionally to prevent sticking, until the split peas have completely broken down and the soup is thick and creamy.
TIPIf the soup becomes too thick before the peas fully dissolve, add a splash of water and continue simmering. - prep · ~7 min
Remove the ham hock and shred the meat.
Carefully transfer the ham hock to a cutting board. Allow it to cool enough to handle. Remove the meat from the bone, discarding skin, bone, and excess fat. Roughly chop or shred the meat into bite-size pieces.
- mix · ~2 min
Return meat and season the soup.
Return the shredded ham to the pot and discard the bay leaf. Stir in salt and a pinch of black pepper. Taste and adjust seasoning if needed. If a thinner consistency is desired, stir in a little hot water.
- serve · ~1 min
Ladle into bowls and serve hot.
Divide soup among warm bowls. Finish with a crack of black pepper on each if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pick over split peas thoroughly to remove small stones before rinsing.
- 2Sauté the mirepoix until the onion is translucent to build a sweet, savory base.
- 3Resist salting until the end; salt can toughen pea skins and slow breakdown.
- 4If the soup gets too thick before the peas are tender, add a splash of water.
- 5Let the ham hock cool slightly before handling to easily shred the meat from the bone.
- 6For extra richness, stir in a teaspoon of apple cider vinegar just before serving.
Adapt it for your goals.
Vegetarian
Omit the ham hock and use vegetable broth instead of water. Add a smoked paprika or a splash of liquid smoke for a smoky flavor, and stir in a cup of diced potatoes for extra heartiness.
thick & chunkyThick & chunky
After the peas have broken down, reserve one cup of the soup before returning the ham. Blend the reserved portion separately and stir back in for a creamier texture, or leave it chunky as is.
herbaceous finishHerbaceous finish
Stir in a tablespoon of fresh lemon juice and a handful of chopped fresh parsley or dill just before serving for a bright, fresh contrast to the rich smoky soup.
spicy kickSpicy kick
Add a diced jalapeño or a teaspoon of red pepper flakes along with the garlic to give the soup a gentle warmth that pairs well with the ham.
Why this is on our healthy list.
High in Plant-Based Protein
Split peas are a fantastic source of plant protein, helping to keep you full and support muscle repair, especially when combined with the ham.
Rich in Dietary Fiber
A single serving of split pea soup provides a significant amount of soluble fiber, which aids digestion and helps maintain stable blood sugar levels.
Packed with Antioxidants
Carrots and celery contribute beta-carotene and other antioxidants that support immune health and reduce inflammation.
Low in Fat (when trimmed)
By removing excess fat from the ham hock, this soup remains a lean, satisfying meal that is naturally low in saturated fat.
Frequently asked questions
They likely needed more time — old peas can take longer to soften, or the simmer wasn't gentle enough. Ensure a low, steady simmer for at least 50–60 minutes, and always avoid adding salt early.
