Velvety Split Pea and Ham Hock Soup

Why You’ll Love This Recipe

• Classic comfort: smoky ham and creamy split peas simmered to a cozy, velvety bowlful.
• One-pot ease: simple ingredients and minimal hands-on time.
• Big flavor on a budget: pantry staples transform into a satisfying meal.
• Perfect for leftovers: reheats beautifully and freezes well.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, fresh parsley, lemon (or apple cider vinegar), bay leaves, thyme
• Dairy: Unsalted butter
• Pantry: Dried green split peas, low-sodium chicken stock (or water), smoked ham hocks, olive oil, kosher salt, black pepper, crusty bread

Full Ingredients

For the Soup

• 1 lb (2 cups) dried green split peas, picked over and rinsed
• 1.75 lb smoked ham hocks (1 large or 2 smaller)
• 1 tbsp olive oil or unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 3 garlic cloves, minced
• 8 cups low-sodium chicken stock or water (or a mix)
• 2 bay leaves
• 1 tsp dried thyme or 4 fresh thyme sprigs
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1–1.5 tsp kosher salt, to taste (add at the end)
• 1 tsp apple cider vinegar or fresh lemon juice
• 1/4 cup chopped fresh flat-leaf parsley, for garnish

To Serve

• 6 thick slices crusty country bread (about 1-inch thick)
• 3 tbsp unsalted butter, softened

Step-by-Step Instructions

Step 1: Prep the peas and produce

Pick over the split peas to remove any debris, then rinse under cold water until it runs clear. Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic and chop the parsley; set the parsley aside for garnishing. Gather the bay leaves and thyme.

Step 2: Sweat the aromatics

In a large Dutch oven or heavy pot (at least 6 quarts), heat the olive oil over medium heat. Add the onion, carrot, and celery with a small pinch of salt. Cook, stirring occasionally, until the vegetables are softened and fragrant, 5–7 minutes. Stir in the garlic and cook just until aromatic, about 30 seconds.

Step 3: Build the soup base

Add the rinsed split peas, ham hocks, stock (or water), bay leaves, thyme, and black pepper. Bring the mixture to a boil over medium-high heat. Skim and discard any foam that rises to the surface for a cleaner-tasting broth.

Step 4: Simmer low and slow

Reduce the heat to maintain a gentle simmer—about 185–200°F if you are checking with a thermometer—and partially cover the pot. Simmer for 75–90 minutes, stirring every 10–15 minutes to prevent sticking. The peas should break down and thicken the soup, and the ham hocks should be very tender. Add hot water in 1/2-cup increments if the soup gets thicker than you like.

Step 5: Shred the ham

Using tongs, transfer the ham hocks to a cutting board and let cool just enough to handle. Discard the bay leaves and thyme stems from the pot. Pull the meat into bite-size shreds, discarding skin, bones, and excess fat. Keep the shredded ham warm.

Step 6: Make it velvety and season

For a silky texture with some body, blend about one-third of the soup with an immersion blender directly in the pot, or mash with a potato masher until partly smooth. Return the shredded ham to the pot and stir. Season with 1–1.5 tsp kosher salt (start with 1 tsp and adjust), more pepper to taste, and the vinegar or lemon juice. Simmer 5 minutes to marry the flavors.

Step 7: Garnish and serve with buttered bread

Butter the thick bread slices (toast if you like). Ladle the soup into warm bowls, top with chopped parsley, and add a final crack of black pepper. Serve immediately with the buttered bread for dunking.

Pro Tips

• Salt late: ham hocks add salt as they cook. Season at the end to avoid oversalting.
• Texture control: blend more for a creamier soup or less for a chunky finish.
• Prevent scorching: stir the bottom occasionally, especially in the last 30 minutes as it thickens.
• Brighten at the end: a small splash of vinegar or lemon wakes up the earthy flavors.
• Adjust thickness: thin with hot water or stock; the soup will thicken as it cools.

Variations

• Instant Pot: Sauté aromatics on Sauté (5 minutes). Add peas, 1.75 lb ham hocks, 8 cups stock, bay, thyme, pepper. Pressure cook on High for 15 minutes; natural release 15 minutes. Shred ham, blend to desired texture, season, and finish as written.
• Vegetarian: Skip ham hocks. Add 2 tbsp olive oil, 1 tsp smoked paprika, 1 tbsp white miso (stir in at the end), and use vegetable stock. Garnish with extra herbs.
• Extra creamy: Add 1 medium Yukon gold potato, peeled and diced, with the peas for more body and a velvety finish.

Storage & Make-Ahead

Refrigerate cooled soup up to 4 days in an airtight container. Freeze up to 3 months. The soup thickens as it sits—reheat gently over low heat with 1/4–1/2 cup water or stock per serving to loosen, adjusting salt and acidity as needed. Buttered bread is best fresh, but the soup itself is perfect for meal prep.

Nutrition (per serving)

Approximate: 480 calories; 16g fat; 58g carbohydrates; 16g fiber; 27g protein; 980mg sodium. Includes one slice of buttered bread.