Smoky Split Pea Soup with Ham and Dill

Why You’ll Love This Recipe

• Deep, smoky comfort from ham hock or bacon, balanced with fresh dill.
• Ultra-creamy, velvety texture without heavy cream.
• Budget-friendly staples that feed a crowd and taste better the next day.
• Easy to adapt: ham hock, bacon, or a smoky vegetarian twist.

Grocery List

• Produce: Onion, carrots, garlic, fresh dill
• Dairy: Butter
• Pantry: Dried split peas, low-sodium chicken broth or water, smoked ham hock or thick-cut smoked bacon, bay leaves, whole black peppercorns, olive oil, rye bread, apple cider vinegar or lemon, salt, black pepper

Full Ingredients

For the Soup

• 1 lb (450 g) dried split peas, picked over and rinsed
• 8 cups (1.9 L) low-sodium chicken broth or water (plus more as needed)
• 1 smoked ham hock (1–1.5 lb / 450–700 g) or 6 oz (170 g) thick-cut smoked bacon
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large yellow onion, diced (about 1.5 cups/200 g)
• 2 medium carrots, diced (about 1 cup/130 g)
• 2 cloves garlic, minced (optional)
• 2 bay leaves
• 8–10 whole black peppercorns (or 1/2 tsp cracked black pepper)
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp finely chopped fresh dill, plus more for serving
• 1–2 tsp apple cider vinegar or lemon juice, to finish

For the Rye Croutons

• 4 slices rye bread, cut into 1/2-inch (1.25 cm) cubes
• 2 tbsp olive oil
• Pinch kosher salt
• Optional: 1/4 tsp caraway seeds or a pinch of garlic powder

To Serve

• More chopped fresh dill
• Freshly ground black pepper
• Reserved crisp bacon (if using bacon)

Step-by-Step Instructions

Step 1: Prep and brown the smoked meat

If using bacon, cut into 1/2-inch pieces and cook in a large heavy pot over medium heat until crisp, 6–8 minutes. Transfer bacon to a plate; leave 1–2 tbsp fat in the pot. If using a ham hock, heat 1 tsp oil in the pot over medium-high and sear the hock 3–4 minutes per side until lightly browned; transfer to a plate. Do not wipe out the pot.

Step 2: Sweat the aromatics

Add 1 tbsp olive oil and 1 tbsp butter to the pot (use less oil if you have plenty of bacon fat). Add onion, carrots, and a pinch of salt. Cook over medium heat, stirring occasionally, until soft and translucent, 6–8 minutes. Add garlic and cook 30–60 seconds until fragrant.

Step 3: Add peas and simmer until velvety

Stir in rinsed split peas, bay leaves, and peppercorns. Add the broth or water. If using ham hock, nestle it into the pot. If using bacon, return half of the crisp bacon to the pot and reserve the rest for garnish. Bring to a boil, then reduce to a gentle simmer (small lazy bubbles), partially cover, and cook 60–75 minutes, stirring every 10 minutes to prevent sticking. Add hot water in 1/2-cup (120 ml) splashes if the soup gets too thick before the peas are tender.

Step 4: Bake the rye croutons

While the soup simmers, heat the oven to 375°F (190°C). Toss rye cubes with 2 tbsp olive oil, a pinch of salt, and optional caraway or garlic powder. Spread on a sheet pan and bake 10–14 minutes, stirring once, until deeply golden and crisp. Cool on the pan.

Step 5: Shred the meat and adjust texture

Remove the ham hock to a board. Discard bay leaves. When cool enough to handle, strip the meat from the bone, discarding skin and bone, and shred or chop. Return the meat to the pot. For a rustic velvety texture, mash the soup with a potato masher or pulse briefly with an immersion blender for 10–20 seconds, leaving some texture. If too thick, loosen with hot water or broth to your desired consistency.

Step 6: Brighten, season, and serve

Stir in chopped dill and 1–2 tsp vinegar or lemon juice. Taste and season with salt and freshly ground black pepper. Ladle hot soup into bowls and top with rye croutons, the reserved crisp bacon (if using), more dill, and a final grind of black pepper. Serve immediately.

Pro Tips

• Stir frequently near the end of cooking; split peas can settle and scorch on the bottom.
• Hold most of the salt until the end—smoked meats and broth vary in saltiness.
• For easy removal, place bay leaves and peppercorns in a small piece of cheesecloth tied with kitchen twine.
• Make it extra silky by blending only 30–40 percent of the soup—over-blending can make it gummy.
• Cooking ahead? Chill overnight and lift off any solidified fat before reheating for a lighter bowl.

Variations

• Smoky Vegetarian: Skip the ham/bacon. Use vegetable broth, add 1 tsp smoked paprika and 1 tbsp white miso (stir in at the end). Finish with extra dill and a splash of lemon.
• Kielbasa Boost: Slice 8 oz (225 g) smoked kielbasa, brown in a skillet, and stir into the soup with the shredded ham or in place of bacon.
• Stolovaya Style: Add 2 peeled, diced potatoes with the peas and leave the soup chunky; finish with a knob of butter and lots of dill.

Storage & Make-Ahead

Refrigerate soup (without croutons) in an airtight container for up to 4 days; it thickens as it sits—thin with water or broth when reheating. Freeze up to 3 months; thaw overnight in the fridge, then reheat gently on the stovetop. Store croutons in an airtight container at room temperature for up to 1 week and add just before serving.

Nutrition (per serving)

Approximate for 1 of 6 servings with ham hock and croutons: 420 calories; 20 g protein; 12 g fat; 56 g carbohydrates; 15 g fiber; 980 mg sodium. Values will vary based on meat choice, broth, and seasoning.