Homemade Pea and Ham Soup with Split Peas

Homemade pea and ham soup is a hearty, gently smoky soup made with dried split peas, ham, vegetables and broth. This practical stovetop version simmers until the peas soften and the ham is tender, then gets finished with shredded meat for a satisfying bowl; family recipes vary in seasoning and texture.

Ingredients

1 lb (450 g) dried green split peas, picked over and rinsed
1 smoked ham hock, about 1½ lb (680 g), or 2 cups (300 g) diced cooked ham
1 tbsp (15 ml) olive oil, if using diced cooked ham
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 tsp (1 g) dried thyme
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
½ tsp (3 g) fine salt, to start, only if needed
1 tbsp (15 ml) lemon juice or cider vinegar, optional

Instructions

Prepare the peas and vegetables. Pick through the split peas to remove any small stones or debris, then rinse them under cool water and drain. Dice the onion, carrots and celery; mince the garlic.
Soften the vegetables. Set a large heavy pot or Dutch oven over medium heat. If using a ham hock, add the onion, carrots and celery directly to the pot with 2 tablespoons of broth or water; cook for 6–8 minutes, stirring, until beginning to soften. Add the garlic and cook for 30 seconds. If using diced cooked ham, heat the oil first and cook the vegetables in it for the same time.
Add the soup ingredients. Stir in the rinsed peas, ham hock or diced ham, broth or water, bay leaf, thyme and pepper. Bring to a boil, skimming off any foam that gathers on the surface. Reduce the heat to low and cover the pot, leaving the lid slightly ajar.
Simmer until tender. Cook gently for about 1 hour 45 minutes, stirring every 20–25 minutes and checking that the soup is not sticking. Add hot water or broth in small amounts if it becomes thicker than you like. The peas should be very soft and beginning to break down. A ham hock should be tender enough for its meat to pull away easily; if it is not, simmer for another 15–20 minutes.
Shred the ham and finish. Lift the ham hock onto a plate and let it cool enough to handle. Remove and discard the skin, bone and any tough or excess fat; shred the meat into bite-size pieces. Return the meat to the pot and discard the bay leaf. For a smoother soup, blend part of it with an immersion blender, keeping the ham pieces intact. Stir in lemon juice or vinegar if using, then taste before adding salt, since smoked ham can be salty.
Check the ham and serve. If cooking a raw or uncooked ham hock, check the thickest edible portion with a food thermometer: USDA FSIS guidance gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. Smoked hocks are often sold already cooked; heat them thoroughly in the soup and follow the package instructions. Serve the soup hot.

Tips

Choose the right ham: A smoked ham hock adds depth as it simmers. For a faster version, use diced cooked ham, but add it for only the final 20–30 minutes so it stays tender. If you cannot find a hock, use 2 cups (300 g) cooked ham and add ½ teaspoon smoked paprika for a less complex smoky flavor.
Adjust thickness gradually: Split peas absorb liquid as they cook and the soup thickens further as it stands. Keep extra hot broth or water nearby and stir it in a little at a time rather than thinning the whole pot too early.
Season at the end: Ham and broth can contribute plenty of salt. Use low-sodium broth when possible, then taste after the meat is shredded before adding salt.
Prevent sticking: Keep the simmer gentle, use a heavy-bottomed pot and stir down to the bottom regularly, especially near the end. A hard boil can make peas foam and stick before they soften evenly.

Serving Suggestions

Serve in warm bowls with crusty bread, toast or simple crackers for dipping. A small green salad or sliced raw vegetables can balance the soup’s rich, smoky flavor. For a fresh finish, add chopped parsley, a little black pepper or a few drops of cider vinegar at the table. If serving a crowd, offer toppings separately so everyone can season their own bowl.

Variations

For a meat-free version, omit the ham and use vegetable broth; add ½ teaspoon smoked paprika or a little smoked salt to bring a gentle smoky note, adjusting salt carefully. For a more vegetable-forward soup, add a diced potato with the peas, or stir in a handful of chopped kale during the last 10 minutes. Yellow split peas work in place of green ones and make a similarly thick soup, though the color and flavor are slightly different. If using leftover ham, make sure it is properly refrigerated and add it near the end of cooking.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. It also freezes well for up to 3 months; leave a little headspace in freezer-safe containers, since the soup expands as it freezes. Thaw frozen soup overnight in the refrigerator or reheat it from frozen over low heat with a splash of water or broth.

Reheat only the portion you need on the stovetop, stirring often, until steaming hot throughout and at least 165°F (74°C), measured with a food thermometer. A microwave also works: cover loosely, stir midway through heating, and check the temperature in several spots. Add broth or water as needed because the peas continue to thicken the soup during storage. Avoid leaving the pot at room temperature for more than 2 hours.

Frequently Asked Questions

Do split peas need to be soaked first?
No. Rinsing and picking over dried split peas is enough for this recipe. Soaking is optional, but it changes the cooking time, so begin checking earlier if you do soak them.

Why are my split peas still firm?
Older peas can take longer to soften, and acidic ingredients added early may slow softening. Keep simmering gently and add lemon juice or vinegar only near the end. Add more hot liquid if the pot is becoming too thick.

Can I make this soup without a ham hock?
Yes. Use diced cooked ham, as described in the recipe, or leave out the meat for a vegetarian version. Smoked paprika can supply some smoky flavor, but it will not replace the savory richness from the ham bone.

Can I use a slow cooker?
Yes. Soften the vegetables in a skillet first, then add them to the slow cooker with the rinsed peas, broth, seasonings and ham hock. Cook on low for about 7–8 hours or high for 4–5 hours, until the peas are soft and the ham is tender. Shred the meat and check that any uncooked pork reaches the safe temperature stated above.

Can I use yellow split peas instead of green?
Yes. Use the same quantity and method. Yellow peas may cook a little faster and have a slightly milder, earthier taste, so check for tenderness before the full simmering time is up.

Why does the soup become so thick after cooling?
Split peas continue to absorb liquid as the soup rests, so a chilled batch can become very dense. Stir in broth or water while reheating until it reaches the consistency you prefer, then bring it to 165°F (74°C).

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

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