Old-Fashioned Pea and Ham Soup from Scratch

Old-fashioned pea and ham soup is a hearty, gently simmered soup made with dried split peas, ham and vegetables. This practical stovetop version uses a ham hock for a savory broth, then finishes with diced ham; family recipes vary, and the soup is just as welcome with crusty bread as it is on its own.

Ingredients

1 lb (454 g) dried green split peas, rinsed and picked over
1 smoked ham hock, about 1½ lb (680 g)
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, minced
8 cups (1.9 L) low-sodium chicken broth or water
1 bay leaf
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) black pepper, plus more to taste
1 teaspoon (5 g) kosher salt, or less to taste; the ham and broth may already be salty
1 cup (150 g) cooked ham, diced, picked from the hock or added separately
1 tablespoon (15 ml) apple cider vinegar, optional

Instructions

Rinse the peas. Put the split peas in a sieve and rinse under cool running water. Pick out any small stones or shriveled peas. There is no need to soak them; soaking can shorten the simmer, but it is not required for this recipe.
Soften the vegetables. Heat the olive oil in a large, heavy pot over medium heat. Add the onion, carrots and celery and cook for 6 to 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, broth or water, bay leaf, thyme and black pepper. Bring to a boil, then reduce the heat so the soup bubbles gently. Partly cover the pot, leaving a little space for steam to escape.
Simmer until tender. Cook for 1 hour 45 minutes to 2 hours, stirring every 20 to 30 minutes and scraping the bottom of the pot. Split peas can settle and scorch if left undisturbed. If the soup becomes thicker than you like before the peas are tender, stir in hot water, ½ cup (120 ml) at a time.
Remove and prepare the ham. Lift the hock onto a plate. When it is cool enough to handle, pull off the meat and discard the skin, bones and excess fat. Shred or dice the meat. If using a separate piece of cooked ham, dice it now. Check that the ham is fully cooked and steaming hot; USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork, while reheated leftovers should reach 165°F (74°C).
Finish and season. Remove the bay leaf. Stir the ham back into the pot and simmer for 5 minutes. For a smoother texture, blend a portion with an immersion blender, keeping the ham chunky; alternatively, mash some peas against the side of the pot. Taste before adding salt, then stir in the vinegar if you want a brighter finish. Thin with hot water if needed and serve hot.

Tips

Check the package and sort the peas. Split peas generally need no soaking, but older peas may take longer to soften. Rinsing and checking for debris are worthwhile even when the bag looks clean.
Keep the simmer gentle. A hard boil can break the peas down unevenly and make the bottom catch. Stir regularly, especially as the soup thickens near the end.
Season late. Smoked hocks and prepared broth vary in saltiness. Use low-sodium broth or water, then taste after the ham has returned to the pot before adding salt.
Adjust thickness after cooking. The soup thickens as it stands and especially after chilling. Add hot water or broth a little at a time when reheating rather than making it overly thin at the start.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, rye bread or buttered toast for dipping. A simple green salad or sliced apples make a fresh contrast to the smoky, thick soup. Offer black pepper, a dash of cider vinegar or chopped parsley at the table so each person can adjust the finish. If serving a crowd, keep the soup hot rather than leaving it at room temperature; refrigerate leftovers within 2 hours.

Variations

Use a leftover ham bone: Replace the hock with a meaty ham bone. Simmer it in the soup as directed and remove it to pick off the remaining meat. The amount of meat and salt will vary, so taste before seasoning.

Make it without pork: Omit the ham and use vegetable broth. Add 1 teaspoon (5 ml) smoked paprika and, if desired, 1 teaspoon (5 ml) soy sauce for a smoky, savory note; the result will not taste exactly like ham-based soup. Add a rinsed 15-ounce (425 g) can of white beans near the end for extra substance.

Try yellow split peas: Substitute 1 lb (454 g) yellow split peas for green. They cook in the same way and make a slightly sweeter, earthier soup with a golden color. Cooking time can still vary with age and brand.

Add potatoes: Stir in 1 medium potato, about 1 cup (150 g), diced, for the final 25 to 30 minutes of simmering. It makes the soup even more filling and can thicken the broth further.

Storage and Reheating

Cool leftovers promptly and refrigerate in shallow, covered containers within 2 hours of cooking. Keep refrigerated for 3 to 4 days. For longer storage, freeze in meal-sized airtight containers for up to 3 months; leave a little headspace because the soup expands as it freezes. Thaw overnight in the refrigerator when possible.

Reheat only the portion you need on the stovetop over medium-low heat, stirring frequently and adding water or broth to loosen it. Bring it to a steady simmer and use a food thermometer to confirm leftovers reach 165°F (74°C), as recommended by USDA FSIS. In a microwave, cover loosely, stir partway through and check the temperature in more than one spot. Do not leave reheated soup out for more than 2 hours.

Frequently Asked Questions

Do I need to soak split peas before making soup?
No. Rinsing and sorting is enough for this recipe. Soaking is optional and may reduce the cooking time, but the peas can cook directly in the broth; allow extra time if they remain firm.

Why are my split peas still hard?
Older peas can take much longer to soften, and acidic ingredients added too early can slow softening. Keep simmering until tender, adding hot water if needed, and save vinegar or other acidic additions for the end.

Can I make this soup with a slow cooker?
Yes. Soften the vegetables in a skillet first, then combine them with rinsed peas, hock, broth and seasonings in the slow cooker. Cook on low until the peas are tender, usually about 8 to 10 hours, or on high for about 4 to 5 hours; appliance and pea age affect timing. Remove the hock, pick off the meat, and stir it back in. Do not fill the cooker beyond its manufacturer’s recommended limit.

Can I use diced ham instead of a ham hock?
Yes. Use about 1½ to 2 cups (225 to 300 g) diced cooked ham, adding it during the final 15 minutes so it heats through without becoming tough. The broth will have less smoky, bone-derived flavor, so smoked paprika can add a little smokiness if desired.

How can I make the soup smoother?
Blend part or all of the soup with an immersion blender after the peas are tender, before adding the reserved ham. Keep the blender head submerged to avoid splashes. A countertop blender can also be used, but blend in small batches and vent the lid carefully because hot soup can release steam and build pressure.

Why did my soup get so thick in the refrigerator?
Split peas continue absorbing liquid as the soup cools, so a thick or nearly spoon-standing texture is normal. Reheat gently and stir in hot water or broth until it reaches the consistency you prefer.

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

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