Pea and Ham Soup: A Hearty Split Pea Recipe

Pea and ham soup is a hearty, savoury soup made by simmering split peas with ham, vegetables and stock until the peas soften and thicken the broth. This version uses a ham hock for deep flavour and tender meat, with a few simple options for making it with cooked ham instead.

Ingredients

1 lb 2 oz (500 g) dried green split peas, picked over and rinsed
1 smoked ham hock, about 1½ lb (680 g)
1 tbsp (15 ml) olive oil
1 medium yellow onion, about 7 oz (200 g), finely diced
2 medium carrots, about 7 oz (200 g), diced
2 celery ribs, about 4 oz (115 g), diced
2 garlic cloves, minced
8 cups (1.9 L) low-sodium chicken stock or water
1 bay leaf
½ tsp (1 g) dried thyme
¼ tsp (0.5 g) black pepper, plus more to taste
1 tbsp (15 ml) apple cider vinegar, optional
Salt, to taste, added after cooking

Instructions

Rinse the peas. Look through the split peas for small stones or debris, then rinse them in a fine-mesh strainer under cool water. Split peas do not usually need soaking. If you choose to soak them, refrigerate while soaking and reduce the simmering time; soaking is not included in the recipe timing.
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 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, stock or water, bay leaf, thyme and pepper. Bring the pot just to a boil, skimming off any foam that gathers on top. Reduce the heat to low, cover with the lid slightly ajar and simmer gently for 1 hour 45 minutes. Stir every 20 to 30 minutes, scraping the bottom so the peas do not stick. If the soup becomes thicker than you like, add hot water a little at a time.
Check the peas and ham. The peas should be soft and beginning to break down, and the ham should pull easily from the bone. If either is still firm, continue simmering and check every 10 minutes. Cooking times can vary with the age of the peas and the size of the hock.
Shred the ham. Lift the hock onto a plate and let it cool just enough to handle, about 10 minutes. Remove the meat from the bone, discard skin, bone and any tough pieces, then shred or chop the meat. Stir the ham back into the pot. If the hock is unusually meaty and you want a temperature check, whole cuts of pork should reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest; ham hocks are generally cooked well beyond that point in this soup.
Adjust and serve. Remove the bay leaf. Stir in the vinegar, if using, to brighten the rich soup. Taste before adding salt because smoked ham and stock can already be salty. For a smoother texture, blend a portion with an immersion blender, keeping some peas and ham intact. Add hot water or stock to thin as needed and serve hot.

Tips

Rinse and sort the peas. This removes dust and helps you spot any foreign pieces. If the peas are old, they may take longer to soften; keep simmering rather than adding baking soda, which can make their texture pasty.
Keep the simmer gentle. A hard boil can make the soup spit and stick to the bottom. Stir regularly, especially as the peas break down and the soup thickens.
Control the salt. Start with low-sodium stock or water and season at the end. The saltiness of ham varies, and adding salt early can leave the finished soup over-seasoned as it reduces.
No ham hock? Use 2 cups (300 g) diced cooked ham and replace the hock with 1 tsp (5 ml) smoked paprika for a little smoky character. Add the ham during the final 15 minutes so it warms through without becoming dry; the soup will have less richness than the hock version.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, sourdough or buttered toast for dipping. A small spoonful of plain yogurt or sour cream can soften the smoky flavour, while chopped parsley, sliced scallions or a few drops of cider vinegar add freshness. If the soup is especially thick, offer extra hot stock or water at the table so each person can loosen their serving.

Variations

For a more vegetable-forward pot, add 1 cup (150 g) diced potato with the peas; it will soften during the simmer and make the soup thicker. For a different herb profile, use ½ tsp (1 g) dried marjoram instead of thyme. Yellow split peas work in the same quantity and cook similarly, though their colour and flavour are a little different. If using a smoked turkey leg instead of ham, pick the meat from the bone and check that poultry reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C). For a meat-free soup, omit the ham and use vegetable stock, adding 1 tsp (5 ml) smoked paprika; it will be less savoury, so finish carefully with salt, pepper and vinegar.

Storage and Reheating

Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. The soup keeps for 3 to 4 days in the refrigerator. It thickens considerably as it cools, so stir in water or stock when reheating. Warm on the stovetop over medium-low heat, stirring often, or microwave in a covered, microwave-safe container, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. For longer storage, freeze in portions for up to 3 months; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do split peas need to be soaked?
No. Rinsing and sorting them is enough for this recipe. Soaking can shorten the cooking time, but it is optional; if you soak them, do it in the refrigerator and begin checking the soup earlier.

Why are my split peas still hard?
Older peas can take longer to soften, and acidic ingredients can slow softening. Avoid adding vinegar or tomatoes until the peas are tender, and continue simmering gently with enough liquid. If the pot is dry, add hot water or stock.

Can I make this soup with leftover ham?
Yes. Skip the ham hock and add 2 cups (300 g) cooked diced ham near the end, heating it through for about 15 minutes. A little smoked paprika can replace some of the hock’s smoky flavour, but the broth will be less rich.

Can I make pea and ham soup in advance?
Yes. Its flavour holds well overnight, though it will thicken in the refrigerator. Cool and refrigerate it within 2 hours, then loosen with stock or water while reheating to 165°F (74°C).

Can I use frozen peas instead of split peas?
Not as a direct swap. Frozen peas cook quickly and do not break down into the same thick, creamy base. Use a recipe designed for fresh or frozen peas, or follow this recipe with dried split peas.

How can I make the soup smoother?
Use an immersion blender to puree some or all of the peas before returning the shredded ham. Blend carefully while the soup is hot, keeping the blender head submerged to reduce splashing.

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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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