Norwegian Split Pea Soup with Ham, Carrots, and Herbs

Norwegian split pea soup is a hearty yellow-pea soup, commonly simmered with pork and root vegetables and served hot with bread. Family versions vary, but soaking the peas and cooking them slowly with smoked ham gives this pot a savory broth and a thick, comforting texture.

Ingredients

1 lb (454 g) dried yellow split peas
1 smoked ham hock, about 1½ lb (680 g), preferably uncooked and skin on
8 cups (1.9 L) water or low-sodium chicken broth, plus more if needed
1 tbsp (15 ml) neutral oil
1½ cups (225 g) diced yellow onion, about 1 large onion
1 cup (130 g) diced carrot, about 1 medium carrot
1 cup (100 g) diced celery, about 2 ribs
1 medium potato, about 7 oz (200 g), peeled and cut into ½-inch (1.25 cm) cubes
2 garlic cloves (6 g), finely chopped
2 bay leaves
1 tsp (1 g) dried thyme
½ tsp (1 g) freshly ground black pepper
1 tsp (6 g) fine salt to start, then more to taste; the ham may already be salty
¼ cup (15 g) chopped fresh parsley
1 tsp (5 ml) cider vinegar, optional, for serving

Instructions

Soak the peas. Pick through the split peas and discard any small stones or damaged peas. Rinse them under cool water, put them in a large bowl, cover with several inches of cold water, and refrigerate for 8 hours. The peas expand as they absorb water, so use a roomy bowl. Drain and rinse them before cooking. This soak is included in the total time; it helps the peas cook more evenly, though the final soup will still be thick and soft rather than retaining distinct peas.
Prepare the vegetables. Dice the onion, carrot, celery, and potato into small, fairly even pieces so they soften at about the same rate. Chop the garlic. Pat the ham hock dry and check for any loose bone fragments around its cut surface. Keep the salt modest at this stage: smoked ham can contribute plenty of seasoning to the broth.
Soften the aromatics. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook for 6 to 8 minutes, stirring now and then, until the onion is translucent and the vegetables begin to soften. Stir in the garlic for about 30 seconds, just until fragrant; avoid browning it, which can make the broth taste bitter.
Start the soup. Add the drained peas, ham hock, water or broth, bay leaves, thyme, and black pepper. Bring the pot to a boil, skimming off any foam that gathers on top. Lower the heat until the soup holds a gentle simmer, then partially cover the pot. A hard boil can break the peas apart too quickly and make the bottom more likely to scorch.
Simmer until the peas begin to soften. Cook gently for 1 hour 35 minutes, stirring every 15 to 20 minutes and scraping across the bottom of the pot. Keep the lid slightly ajar. If the liquid drops below the peas and ham, add hot water a little at a time. The peas should be softening and the hock should be beginning to loosen, but the soup may not yet be fully thick.
Add the potato and finish cooking. Stir in the potato and continue simmering for about 25 minutes, until the potato is tender and the peas have largely broken down. The soup should look thick but still move easily when stirred; add a splash of hot water if it is tighter than you like. Check the thickest portion of pork without touching bone: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. A hock simmered until tender will usually cook well beyond that temperature.
Shred the ham and season. Lift the hock onto a plate and let it rest for at least 3 minutes. Remove the skin and bone, then shred or chop the meat, discarding excess fat if desired. Stir the meat back into the soup with the parsley. Remove the bay leaves, taste, and add the measured salt gradually only if needed. For a brighter finish, stir in the optional cider vinegar or offer it at the table.
Adjust the texture and serve. For a smoother, thicker bowl, mash some peas against the side of the pot with a spoon. For a looser soup, add hot water or broth until it reaches your preferred consistency. Let the pot stand off the heat for 5 minutes before ladling; the soup thickens as it rests, so check the consistency once more before serving.

Tips

Choose the right peas. This version uses dried yellow split peas, which give the soup its golden color and mellow, earthy flavor. Green split peas work in the same quantity and cook similarly, but make a greener soup with a slightly different flavor. Whole dried peas are not a direct swap; they take longer and may need a different soaking and cooking schedule.
Watch the salt. Smoked ham hocks vary considerably in saltiness, and broth can add more. Use low-sodium broth or water, wait until the meat is added back, and season at the end. If the soup tastes too salty, dilute it with unsalted water and add a little more potato or unsalted cooked peas if available.
Keep the simmer gentle. Stir regularly, especially along the base and corners of the pot, where thickening peas can catch. If the soup starts sticking, lower the heat and add hot water. A heavy-bottomed pot helps distribute heat, but it does not remove the need to stir.
Use a practical ham substitute. If smoked ham hock is hard to find, use 12 oz (340 g) diced smoked ham and start with 7 cups (1.65 L) liquid. Add the ham during the last 25 minutes so it warms without turning tough. This is convenient, but the broth will have less depth because it has not simmered with a bone.

Serving Suggestions

Serve the soup hot in deep bowls, with rye bread, crusty bread, or Norwegian-style flatbread for dipping. A spoonful of chopped parsley and a few grinds of black pepper make a simple finish. A small splash of cider vinegar at the table cuts through the rich, smoky broth; add it gradually so the soup stays savory rather than sharp.

For a fuller meal, pair each bowl with a crisp green salad or sliced cucumbers dressed lightly with vinegar. If you are serving bread, keep it on the side rather than stirring it into the pot, since bread can make leftovers overly dense. The soup is filling on its own, so modest sides are usually enough.

Variations

Make it without pork: Leave out the ham hock and use vegetable broth. Add 1 teaspoon (2 g) smoked paprika with the garlic for a hint of smoke, and season with salt to taste. The result will not have the same pork-rich broth, but the peas and vegetables still make a substantial soup. For more body, stir in 1 cup (150 g) cooked white beans near the end.

Use other root vegetables: Replace the potato with 1 cup (150 g) diced rutabaga or turnip, or use half potato and half root vegetable. Rutabaga has a sweet, earthy flavor; turnip is sharper. Cut either into small cubes and add it with the potato so it has time to become tender.

Make it with leftover ham: Use about 12 oz (340 g) cooked ham, chopped, and simmer the peas with vegetables and broth. Stir the ham in for the final 10 minutes, just long enough to heat it through. Because it lacks a ham bone, expect a lighter broth; a little extra thyme or smoked paprika can add complexity without trying to imitate the original exactly.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. It will thicken considerably as the peas absorb liquid, so store it as it is and loosen each portion with water or broth when reheating rather than making the whole pot thin in advance.

Reheat soup on the stovetop over medium-low heat, stirring often and adding liquid a little at a time. Bring leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated leftovers. In a microwave, cover the bowl loosely, stir halfway through, and heat until the center reaches the same temperature. Avoid repeatedly cooling and reheating the full pot; warm only the portions you plan to eat.

For longer storage, freeze the cooled soup in meal-sized, freezer-safe containers, leaving a little room for expansion. It is best used within about 2 to 3 months for good quality. Thaw it in the refrigerator overnight or reheat it from frozen in a covered pot over low heat, stirring as it loosens. Add water or broth as needed because freezing and thawing can leave the peas especially thick.

Frequently Asked Questions

Do I have to soak yellow split peas?
Soaking is not essential for split peas, but this recipe includes an 8-hour refrigerated soak for more even cooking and a predictable schedule. If you skip it, rinse the peas well and expect the simmer to take longer; begin checking their texture after about 1 hour 45 minutes and add liquid as needed. Do not rely on the listed total time for unsoaked peas.

Can I make this soup without a ham hock?
Yes. Use the pork-free variation with vegetable broth, smoked paprika, and optional white beans. Alternatively, use cooked diced ham, added near the end. Both options work, but neither produces quite the same deep, savory broth as a hock simmered with the peas.

Why is my split pea soup still thin?
It may need more simmering, or the peas may not have softened enough to break down. Continue cooking gently with the lid partly open, stirring frequently, until the peas collapse. You can also mash some against the pot or blend a small portion and return it. Remember that the soup thickens further as it cools.

Can I use a slow cooker?
Yes, but the timing differs by appliance and whether the peas were soaked. Soften the onion, carrot, and celery in a pan first for better flavor, then add them to the cooker with the drained peas, liquid, ham hock, and seasonings. Cook on low until the peas are very soft and the pork is tender, commonly 8 to 10 hours; add potato for the final 2 to 3 hours so it does not disappear. Check the pork temperature and tenderness before shredding.

Is Norwegian split pea soup always made with ham?
No single version represents every Norwegian household. Pork, including smoked or salted cuts, is a familiar choice, while vegetables, seasoning, and thickness vary. This recipe is one practical ham-based version, and the substitutions above let you adapt it to the ingredients you have.

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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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