Pea and ham soup is a warming soup made with dried split peas, vegetables and smoky ham, simmered until the peas soften and the broth turns thick and savory. This version uses a ham hock for depth and shredded ham for satisfying bites; serve it hot with bread for an easy meal.
Ingredients
- 1 lb (450 g) dried green split peas, picked over and rinsed
- 1 meaty smoked ham hock, about 1½ lb (680 g)
- 1 tbsp (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 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) lemon juice, optional
- Salt, as needed, after cooking
- Chopped parsley, for serving (optional)
Instructions
- Prepare the peas and vegetables. Pick through the split peas to remove any stones or debris, then rinse them in a sieve under cool water. Dice the onion, carrots and celery, and mince the garlic. Split peas do not require soaking for this recipe.
- Soften the aromatics. Heat the olive oil in a large, heavy pot over medium heat. Add the onion, carrot and celery and cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
- Simmer the soup. Add the rinsed peas, ham hock, stock or water, bay leaf, thyme and black pepper. Bring to a boil, then reduce the heat to low. Cover partially and simmer gently for 1 hour 45 minutes, stirring every 20–30 minutes and scraping the bottom of the pot so the peas do not catch. If the soup becomes thicker than you like before the peas are tender, stir in hot water, ½ cup (120 ml) at a time.
- Check the ham and peas. The peas should be soft and beginning to break down, and the meat should pull away from the hock easily. If the peas are still firm, continue simmering and check every 10 minutes; older split peas can take longer. For food safety, USDA FSIS recommends reheating cooked ham to 165°F (74°C) when checking with a food thermometer; check a thick piece without touching the bone.
- Shred the ham. Remove the hock and bay leaf. When the hock is cool enough to handle, pull off the meat, discard the skin, bone and any tough pieces, and shred the meat. Stir the ham into the soup. If you prefer a smoother texture, briefly blend part of the soup with an immersion blender before returning the ham. Avoid filling a countertop blender with hot soup; blend in small batches with the lid vented according to the appliance instructions.
- Season and serve. Taste before adding salt, since smoked ham and stock can already be salty. Add salt as needed, then stir in lemon juice if using to brighten the rich broth. Add a little hot water or stock for a thinner soup, or simmer uncovered for a few minutes to thicken it. Serve hot, with parsley if desired.
Tips
- Rinse and sort the peas. Dried legumes can contain small bits of debris. A quick check and rinse helps remove them; soaking is unnecessary for split peas, though soaking will change the cooking time.
- Keep the simmer gentle. A hard boil can make the bottom scorch before the peas are tender. Stir regularly, especially as the soup thickens, and add water if it becomes too dense.
- Season at the end. Ham hocks vary in saltiness, so wait until the meat has simmered in the soup before deciding how much salt to add. Low-sodium stock gives you more control.
- Choose a substitute thoughtfully. If you cannot find a ham hock, use 2 cups (300 g) diced cooked ham and 6 cups (1.4 L) stock. The soup will have less smoky, gelatin-rich depth; add ½ tsp (1 g) smoked paprika if you want a gentle smoky note. Add the cooked ham for the final 20 minutes so it warms without drying out.
Serving Suggestions
Serve pea and ham soup in warm bowls with crusty bread, toast or a simple green salad. A little chopped parsley, freshly ground black pepper or a few drops of lemon juice cuts through the soup’s savory richness. For a heartier spread, offer bread and butter or a cheese toastie alongside it. The soup thickens as it stands, so keep hot stock or water nearby for thinning individual portions.
Variations
For a lighter, less smoky soup, replace the ham hock with 2 cups (300 g) cooked ham and use chicken stock; add the ham near the end of cooking. For a meat-free version, omit the ham, use vegetable stock and stir in 1 tsp (2 g) smoked paprika; the flavor will be savory but will not replicate ham exactly. You can also use yellow split peas in place of green ones in the same quantity. They cook similarly, though the color and earthy flavor will differ. For extra vegetables, add 1 cup (150 g) diced potato during the final 30 minutes of simmering.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. Keep the soup refrigerated for 3–4 days. It will thicken considerably in the refrigerator; loosen it with water or stock as it reheats. Warm portions in a saucepan over medium-low heat, stirring often, or microwave in a covered, microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. For longer storage, freeze cooled soup in airtight containers for up to 3 months; thaw overnight in the refrigerator and reheat to 165°F (74°C). Freeze in portion-sized containers for easier thawing.
Frequently Asked Questions
Do I need to soak split peas before making soup?
No. Split peas are small and cook through without soaking. Rinse and sort them first, then simmer until tender. Soaking may shorten cooking time, so check the peas earlier if you choose to soak them.
Why are my split peas still hard?
They may be old, or the soup may need more time. Keep simmering gently and check every 10 minutes, adding hot water if the broth gets too thick. Acidic ingredients can slow softening, so add lemon juice only after the peas are tender.
Can I use a leftover ham bone instead of a ham hock?
Yes, if it has some meat attached. Use a similar-sized bone and remove it when the peas are tender, then pick off any meat to stir into the soup. A mostly bare bone adds flavor but will provide less ham to serve.
Can I make this soup in a slow cooker?
Yes. Soften the vegetables in a skillet first for better flavor, then add them to the cooker with the rinsed peas, hock, stock and seasonings. Cook on low for about 7–8 hours or high for 4–5 hours, until the peas are soft and the ham pulls away easily. Slow cookers vary, so use tenderness as your guide.
Can I make pea and ham soup with frozen peas?
Frozen sweet peas are not a direct substitute for dried split peas: they cook quickly and will not create the same thick, creamy base. For this recipe, use dried split peas. You can stir a handful of frozen peas in during the last few minutes for extra green color.
How can I make the soup smoother?
Blend a portion with an immersion blender, then stir it back into the pot. For a fully smooth soup, remove the ham first and blend the peas and vegetables in batches, following your blender’s instructions for hot liquids. Return the shredded ham after blending.
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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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