Grandma’s Pea and Ham Soup Recipe

Grandma’s pea and ham soup is a comforting, thick soup made with dried split peas, a meaty ham hock, vegetables, and stock. The peas soften as they simmer, while the ham adds smoky, savory flavor; family versions vary, and this one finishes with tender shredded ham stirred back into the pot.

Ingredients

1 pound (454 g) dried green split peas
1 tablespoon (15 ml) olive oil
1 medium yellow onion, about 1 cup (150 g), diced
2 medium carrots, about 1 cup (130 g), diced
2 celery ribs, about 1 cup (100 g), diced
2 garlic cloves, finely chopped
1 smoked ham hock, about 1½ pounds (680 g)
8 cups (1.9 L) low-sodium chicken stock or water
1 bay leaf
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
1 teaspoon (5 g) kosher salt, or to taste, added only after simmering
1 tablespoon (15 ml) cider vinegar, optional
2 tablespoons (8 g) chopped fresh parsley, optional, for serving

Instructions

Sort and rinse the peas. Spread the dried split peas on a tray and pick out any small stones or damaged peas. Rinse in a fine-mesh strainer under cold water. Split peas do not need soaking for this recipe.
Soften the vegetables. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 6–8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for 30 seconds.
Start the soup. Add the rinsed peas, ham hock, stock or water, bay leaf, thyme, and black pepper. Bring the liquid just to a boil, skimming off any foam that gathers on top. Reduce the heat to low, cover the pot with the lid slightly ajar, and maintain a gentle simmer.
Simmer until tender. Cook for about 1 hour 45 minutes, stirring every 20–30 minutes and scraping the bottom of the pot so the peas do not stick. If the soup becomes thicker than you like before the peas are tender, stir in hot water, ½ cup (120 ml) at a time. The peas should be very soft and beginning to break apart.
Remove and shred the ham. Lift out the ham hock and set it on a plate until cool enough to handle, about 10 minutes. Remove the skin and bone, then shred or chop the meat into bite-size pieces. Discard the skin, bone, and any tough pieces. Ham hocks are usually already cooked, but if using a fresh, uncooked pork hock, cook it to the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest.
Finish the soup. Remove and discard the bay leaf. For a smoother texture, blend part of the soup with an immersion blender, keeping the ham out of the pot; avoid filling a countertop blender with hot soup. Stir the shredded ham back in and simmer for 5 minutes, until hot throughout. Taste before adding salt, since the ham and stock may already be salty. Stir in the cider vinegar, if using, and adjust pepper and salt to taste.
Serve. Ladle into bowls and finish with parsley if desired. The soup thickens as it stands; loosen each portion with a splash of hot water or stock if needed.

Tips

Rinse, but don’t soak. Split peas cook directly in the soup and soften more evenly when simmered gently. Older peas can take longer, so use tenderness rather than the clock as the final guide.
Keep the simmer low. A hard boil can make peas break down unevenly and encourages the thick soup to catch on the bottom. Stir regularly, especially near the end of cooking.
Choose your ham carefully. A smoked ham hock gives the broth its traditional smoky flavor. If it is unavailable, use about 2 cups (300 g) diced cooked ham; the soup will have less depth, so a pinch of smoked paprika can add a gentle smoky note.
Salt at the end. Ham hocks and prepared stock vary widely in saltiness. Taste after the ham has simmered in the soup before adding any extra.

Serving Suggestions

Serve the soup hot with crusty bread, buttered toast, or simple crackers for dipping. A crisp green salad or lightly dressed cabbage slaw offers a fresh contrast to the thick, savory broth. A little chopped parsley or a few drops of cider vinegar brighten each bowl without masking the ham flavor.

Variations

For a meatier soup, stir in extra diced cooked ham near the end. To make it without a ham hock, use vegetable stock and add ½ teaspoon (1 g) smoked paprika; the result will be vegetarian but will not have the same pork flavor. For a lighter texture, blend only a cup or two (240–480 ml) of the cooked peas, then return them to the pot. Yellow split peas work in the same quantity and cook similarly, though they give the soup a milder, sweeter taste and a golden color.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. They keep for 3–4 days in the refrigerator. The soup will set up as it cools, so add a little water or stock before reheating. Warm it on the stove over medium-low heat, stirring often, until steaming throughout and at least 165°F (74°C); check with a food thermometer. For microwave reheating, cover loosely, stir partway through, and heat to 165°F (74°C). Freeze cooled soup in airtight containers for up to 3 months for best quality, leaving space for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do I have to soak split peas?
No. Green split peas cook directly in the soup, so soaking is unnecessary. Rinse and sort them first, then allow extra simmering time if they remain firm.

Can I make this soup with leftover ham?
Yes. Use about 2 cups (300 g) diced cooked ham instead of the hock. Simmer the soup until the peas are tender, then add the ham for the final 5–10 minutes so it heats through without becoming dry.

Why is my pea and ham soup too thick?
Split peas absorb liquid as they cook and continue thickening after cooking. Stir in hot water or stock a little at a time until it reaches the consistency you prefer. If it is too thin, simmer it uncovered for a few minutes, stirring frequently.

Can I make it in a slow cooker?
Yes. Soften the vegetables in a skillet first, then add them to the slow cooker with the rinsed peas, ham hock, stock, and seasonings. Cook on low for about 8 hours or high for 4–5 hours, until the peas are very tender; shred the ham and return it to the soup. Slow cookers vary, so check for doneness rather than relying on time alone.

Can I use a ham bone instead of a ham hock?
Yes, if it has some meat attached. Simmer it with the soup and remove it when the peas are soft, then pick off any usable meat. A mostly bare bone adds some flavor but may leave the soup less meaty; add cooked ham if you want more.

Can I make the soup ahead?
Yes. Make it a day ahead, cool and refrigerate it promptly, then reheat to 165°F (74°C). Expect it to be thicker the next day; loosen it with water or stock as it warms.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).