Yellow Split Pea and Ham Hock Soup Recipe

Yellow split pea and ham hock soup is a hearty, gently smoky soup made by simmering dried peas with vegetables and a cured pork hock until the meat is tender and the peas break down. It needs no soaking, and a final stir gives it a naturally thick texture; serve it hot with bread for a satisfying meal.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, diced (about 1 cup / 150 g)
2 medium carrots, diced (about 1 cup / 130 g)
2 celery ribs, diced (about 1 cup / 100 g)
2 garlic cloves, minced
1 pound (454 g) dried yellow split peas, picked over and rinsed
1 smoked or cured ham hock, about 1¼ pounds (570 g)
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) freshly ground black pepper, plus more to taste
½ teaspoon (3 g) fine salt to start, plus more to taste; the ham may make extra salt unnecessary
1 tablespoon (15 ml) apple cider vinegar, optional
2 tablespoons (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the peas and vegetables. Pick through the split peas for any stones or debris, then rinse them in a fine-mesh sieve under cold water. Dice the onion, carrots, and celery, and mince the garlic.
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. Add the garlic and cook for 30 seconds.
Start the soup. Add the rinsed peas, ham hock, broth or water, bay leaf, thyme, pepper, and ½ teaspoon salt. Bring 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 simmer gently for 1 hour 45 minutes. Stir every 20–30 minutes, scraping the bottom so peas do not stick. If the soup gets thicker than you like before the peas are tender, add hot water, ½ cup (120 ml) at a time.
Check tenderness and remove the hock. After simmering, check that the peas are very soft and beginning to collapse, and that the ham hock meat pulls easily from the bone. If not, continue simmering and check every 10–15 minutes; older peas can take longer. Lift out the hock and bay leaf. When handling the cooked pork, use a food thermometer to verify it reached the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. A fully simmered hock will generally be well above this temperature.
Shred and finish. Let the hock rest until cool enough to handle, then remove and discard the skin, bone, and any excess fat. Shred or chop the meat and return it to the pot. Stir well; for a smoother soup, mash some peas against the side of the pot or briefly blend a portion, taking care with hot liquid. Stir in the vinegar if using, then taste and add salt or pepper as needed. Serve hot with parsley, if desired.

Tips

Check the peas before cooking. Split peas do not usually need soaking, but they can vary in age and cooking time. Rinsing and sorting them prevents grit in the finished soup, and simmering gently gives them time to soften without scorching.
Use a low-sodium liquid. Smoked and cured hocks can be quite salty, and broth adds more. Start with little salt, then season after the meat has been shredded and returned to the pot.
Adjust thickness at the end. The soup thickens as it stands. Stir in hot water or broth to loosen it, or simmer uncovered for a few minutes to reduce it. Stir frequently either way, since thick split pea soup can catch on the bottom.
Choose a substitute with its flavor in mind. A smoked turkey leg can replace the hock, though the soup will taste less porky. For a meatless pot, omit the hock, use vegetable broth, and add a teaspoon of smoked paprika; this gives smoky depth but not the same rich, meaty flavor.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, toasted sourdough, or simple crackers for dipping. A crisp green salad or lightly dressed cabbage slaw makes a fresh contrast to the thick, savory soup. Finish each bowl with chopped parsley and black pepper; a small splash of cider vinegar or lemon juice can brighten the smoky flavor. If serving as part of a larger meal, keep portions modest because the peas and ham make the soup filling.

Variations

For a more vegetable-forward soup, add a diced potato with the peas, or stir in a handful of chopped kale during the final 10 minutes. A pinch of smoked paprika or a little extra thyme can deepen the flavor without changing the method. Green split peas can replace yellow ones in the same quantity, although they give the soup a greener color and a slightly earthier taste. For a lighter pork flavor, use a smaller hock and add a few ounces of diced cooked ham near the end. If you prefer a fully smooth texture, remove the meat and blend the soup before stirring the shredded ham back in.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator and thickens as it chills. Reheat only the portion you need on the stovetop over medium-low heat, stirring often and adding water or broth until it reaches your preferred consistency; heat leftovers to 165°F (74°C), checking with a food thermometer. You can also reheat it in a microwave-safe bowl, covered loosely and stirred partway through, until steaming hot and 165°F (74°C). Freeze cooled soup in airtight containers for up to 3 months for best quality, leaving a little room for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Do yellow split peas need to be soaked?
No. Rinse and sort them, then add them directly to the pot. Soaking is unnecessary, though it can shorten cooking slightly; this recipe’s timing assumes unsoaked peas.

Why are my split peas still hard?
They may be old, or the simmer may have been too gentle to cook them through. Keep the soup at a steady, low simmer and continue cooking until the peas collapse easily. Add extra liquid if the pot gets too thick. Acidic ingredients can slow softening, so add the vinegar only after the peas are tender.

Can I make this soup in a slow cooker?
Yes. Soften the vegetables in a skillet first, then add them to the slow cooker with the rinsed peas, hock, broth, and seasonings. Cook on low for about 8–9 hours or high for about 4–5 hours, until the peas are soft and the meat pulls from the bone. Slow cookers vary, so use tenderness as the final guide; shred the meat and season after cooking.

Can I use a leftover ham bone instead of a ham hock?
Yes, if it has some meat on it. Use a similar-sized bone, simmer until the peas are soft and the meat comes away easily, then remove it and pick off the meat. A bone with little meat may give less smoky flavor, so taste before adding salt.

How can I make the soup without pork?
Leave out the hock and use vegetable broth. For a savory, smoky note, add smoked paprika to taste and consider stirring in cooked mushrooms or diced smoked tofu. The soup will still thicken from the peas, but it will not have the same pork richness.

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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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