Split Pea Soup with Ham Hock
A thick, hearty soup with tender split peas and fall-apart smoked ham hock. Long, slow simmering builds layers of savory flavor, while the ham hock infuses every spoonful with rich smokiness. A cozy one-pot meal that tastes even better the next day.
For 4 servings
- prep
Prep the vegetables.
1.Finely chop the onion.2.Peel the carrots and dice into small cubes.3.Dice the celery stalks.4.Mince the garlic cloves. - saute · ~5 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat.2.Add chopped onion and cook until translucent (4-5 min).3.Add garlic and sauté until fragrant (30 sec).TIPDon't brown the garlic — it turns bitter. - simmer · ~5 min
Add split peas, ham hock, and water. Bring to a simmer.
1.Pour in the rinsed split peas, diced carrots, and diced celery.2.Nestle the smoked ham hock into the pot.3.Add bay leaves and dried thyme.4.Pour in 1500 ml water and stir once.5.Bring to a boil, then reduce heat to low.TIPStart with just enough water to cover everything — you can add more later if it gets too thick. - simmer · ~105 min
Simmer the soup gently for 1½ to 2 hours.
1.Cover the pot with a lid, leaving a small crack open.2.Simmer on low heat, stirring occasionally to prevent sticking.3.After about 1½ hours, the split peas should be soft and starting to break down.4.Add a splash of water if the soup looks too thick.TIPSlow, gentle heat gives the creamiest texture — don't rush it. - prep · ~10 min
Remove and shred the ham hock.
1.Carefully lift the ham hock out of the pot and set it on a cutting board.2.When cool enough to handle, pull off the meat using two forks.3.Discard the skin, fat, and bones.4.Roughly shred or chop the meat into bite-sized pieces.TIPHam hock meat is rich and gelatinous — pull it while warm for easiest handling. - mix · ~5 min
Return the ham to the pot and season.
1.Return the shredded ham to the soup.2.Fish out and discard the bay leaves.3.Season with salt and freshly ground black pepper.4.Stir well and let it warm through for 5 minutes.TIPTaste before salting — the ham hock already adds saltiness. - garnish
Ladle into bowls, garnish with fresh parsley, and serve hot.
1.Ladle the soup into warm bowls.2.Garnish with a sprinkle of fresh chopped parsley.3.Serve immediately with crusty bread on the side.
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 carefully to remove any small stones or debris before rinsing.
- 2Do not salt the soup until after shredding the ham hock — it adds significant salt on its own.
- 3For extra creaminess, use an immersion blender to partially puree about half the soup before adding the ham back.
- 4Let the soup cool completely before refrigerating; it thickens overnight and flavors meld beautifully.
- 5If the soup becomes too thick upon reheating, thin it with a splash of water or low-sodium chicken broth.
- 6Simmer with the lid slightly ajar to prevent the soup from boiling over while still allowing steam to escape.
Adapt it for your goals.
Vegetarian
Omit the ham hock and use vegetable broth with a smoked paprika and liquid smoke boost; add diced potatoes for heartiness.
extra veggieExtra-veggie
Add diced potato, parsnip, or turnip along with the carrots for more texture and earthiness.
herb swapHerb-swap
Replace dried thyme with 1 teaspoon of smoked paprika and 1/2 teaspoon of cumin for a warm, Spanish-inspired profile.
low sodiumLow-sodium
Use an unsmoked ham hock or omit ham entirely, then season with salt-free seasoning blend and smoked salt to finish.
Why this is on our healthy list.
High in Plant Protein
Split peas are an excellent source of plant-based protein, helping to build and repair tissues while keeping you full longer.
Rich in Dietary Fiber
The split peas provide a generous amount of soluble fiber, which supports healthy digestion and stable blood sugar levels.
Good Source of Iron
Split peas contain non-heme iron, important for oxygen transport and energy production, especially when paired with the vitamin C in carrots and parsley.
Low in Fat
This soup uses minimal oil and the ham hock's fat is largely removed, making it a satisfying yet relatively low-fat meal.
Frequently asked questions
Yes, yellow split peas work well and give a milder, slightly sweeter flavor, but cooking time remains the same.
