Smoky Ham Hock Split Pea Soup

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10 cups)
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours

Quick Ingredients

• 1 tbsp olive oil
• 1 large onion, diced (about 2 cups)
• 2 carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 lb split green peas, rinsed and picked over
• 1 smoked ham hock (1–1.5 lb), meaty
• 2 bay leaves
• 6 cups low-sodium chicken broth + 2 cups water
• 1 tsp dried thyme (or 2 tsp fresh)
• 1/2 tsp black pepper
• 2 tsp Dijon mustard
• Kosher salt to taste
• Optional: 1 tbsp apple cider vinegar; chopped parsley for garnish

Do This

• 1. Heat oil in a 5–6 qt pot over medium; soften onion, carrot, and celery with a pinch of salt, 5–7 minutes. Stir in garlic and thyme, 30 seconds.
• 2. Add peas, ham hock, bay leaves, broth, and water. Bring to a boil, then skim foam.
• 3. Reduce to a gentle simmer (about 185–195°F/85–90°C), partially cover, and cook 70–90 minutes, stirring every 10–15 minutes.
• 4. Remove ham hock; shred meat, discarding bone, skin, and excess fat. Lightly mash some peas or briefly blend 10–20 seconds for a velvety texture.
• 5. Return ham to pot; stir in 2 tsp Dijon (and vinegar if using). Adjust thickness with hot water or simmer to reduce.
• 6. Remove bay leaves; season with pepper and salt to taste. Ladle into bowls, garnish with parsley, and serve.

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Why You’ll Love This Recipe

• Deep, smoky flavor from a meaty ham hock without complicated steps.
• Velvety, cozy texture that’s naturally creamy from split peas—no dairy needed.
• Bright finish from Dijon mustard that balances richness and wakes up the palate.
• Budget-friendly pantry ingredients that make a generous, satisfying pot of soup.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, fresh parsley (optional), fresh thyme (optional), fresh bay leaves for garnish (optional)
• Dairy: None required (but butter can replace the oil, optional)
• Pantry: Split green peas, chicken broth (low-sodium), bay leaves, Dijon mustard, olive oil, kosher salt, black pepper, dried thyme (if not using fresh), apple cider vinegar (optional)

Full Ingredients

Soup Base

• 1 tbsp olive oil (or 1 tbsp unsalted butter)
• 1 large yellow onion, small dice (about 2 cups / 300 g)
• 2 medium carrots, small dice (about 1 cup / 130 g)
• 2 celery ribs, small dice (about 1 cup / 100 g)
• 3 garlic cloves, minced (about 1 tbsp / 12 g)
• 1 lb (about 2 cups / 450 g) dried split green peas, rinsed and picked over
• 1 smoked ham hock, meaty (1–1.5 lb / 450–680 g)
• 2 bay leaves
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 1/2 tsp freshly ground black pepper
• 1/2–1 tsp kosher salt to start (add more to taste at the end)

Liquids

• 6 cups (1.4 L) low-sodium chicken broth
• 2 cups (480 ml) water

Finish & Garnish

• 2 tsp Dijon mustard
• 1 tbsp apple cider vinegar (optional, for brightness)
• 1 tbsp chopped fresh parsley or celery leaves (optional)
• Extra-virgin olive oil, for drizzling (optional)
• Fresh bay leaves, 1 per bowl for presentation only (optional; remove before eating)

Step-by-Step Instructions

Step 1: Rinse peas and prep vegetables

Place split peas in a fine-mesh sieve and rinse under cool water until it runs clear, removing any debris. Dice the onion, carrots, and celery into small, even pieces so they soften at the same rate. Mince the garlic.

Step 2: Sweat the aromatics

In a 5–6 quart Dutch oven or heavy pot, heat the olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and the onion is translucent at the edges, 5–7 minutes. Add garlic and thyme; cook until fragrant, 30–60 seconds.

Step 3: Build the pot

Add the rinsed split peas, ham hock, bay leaves, pepper, broth, and water. Scrape up any browned bits from the bottom of the pot. Bring to a boil over medium-high heat, skimming away any foam that rises.

Step 4: Simmer low and slow

Reduce heat to low to maintain a gentle simmer—think a few steady bubbles (about 185–195°F / 85–90°C). Partially cover and cook 70–90 minutes, stirring every 10–15 minutes to prevent sticking. Add a splash of hot water if the soup becomes too thick before the peas are tender. The soup is ready for the next step when peas are mostly broken down and the ham hock is very tender.

Step 5: Shred the ham

Use tongs to transfer the ham hock to a cutting board. When cool enough to handle, remove and discard the skin, bone, and any large pockets of fat. Shred or chop the meat into bite-size pieces (you should have about 1 to 1½ cups).

Step 6: Make it velvety and finish

For a velvety texture, mash some peas against the side of the pot with a ladle, or pulse briefly with an immersion blender for 10–20 seconds (leave some texture). Return the shredded ham to the pot. Stir in Dijon mustard and the cider vinegar (if using). Simmer 2 minutes. If too thick, loosen with hot water or broth; if too thin, simmer uncovered 5–10 minutes to reduce.

Step 7: Season and serve

Remove and discard the bay leaves. Taste and adjust seasoning—smoked ham can be salty, so add kosher salt gradually until it pops, then finish with more black pepper. Ladle into warm bowls, drizzle with a little olive oil, scatter parsley or celery leaves, and, if you like the aroma, float a fresh bay leaf for presentation (remove before eating). Serve hot with crusty bread.

Pro Tips

• Stir frequently during the last 20 minutes; thick pea soups can scorch if left alone.
• Hold back on salt until the end—ham hocks vary in saltiness.
• For extra smoke, add 1/4 tsp smoked paprika with the thyme.
• If your ham hock isn’t very meaty, supplement with 1 cup diced cooked ham in Step 6.
• No immersion blender? A potato masher gives perfect rustic creaminess.

Variations

• Vegetarian Smoky Split Pea: Omit ham. Use vegetable broth, add 2 tsp smoked paprika, 1 tsp liquid smoke, and 1 tbsp soy sauce. Finish with Dijon as written.
• Slow Cooker: Sauté aromatics on the stove, then transfer everything (except mustard and vinegar) to a slow cooker. Cook 8–9 hours on Low or 5–6 hours on High. Stir in mustard (and vinegar) at the end.
• Pressure Cooker/Instant Pot: Sauté aromatics on Sauté. Add remaining ingredients (except mustard and vinegar). Cook High Pressure 15 minutes; natural release 15 minutes. Stir in mustard (and vinegar), then adjust thickness.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers up to 4 days. Freeze up to 3 months. The soup thickens as it sits; loosen with water or broth when reheating. Reheat gently over medium-low, stirring often, until steaming hot (165°F / 74°C).

Nutrition (per serving)

Approximate for 1 of 6 servings: 300 calories; 18 g protein; 44 g carbohydrates; 14 g fiber; 7 g fat; 880 mg sodium. Actual values vary with ham hock size and broth used.