Pea and Ham Soup Origin and a Classic Split Pea Recipe

Pea and ham soup is a comforting soup of dried split peas simmered with ham, vegetables, and stock until the peas soften and thicken the broth. Its roots are difficult to pin to one place: pea soups have long histories across Europe, while versions with ham or a ham bone are especially associated with British and North American home cooking.

Ingredients

1 pound (450 g) dried green split peas, rinsed and picked over
1 tablespoon (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
1 smoked ham hock, about 1 pound (450 g), or 2 cups (300 g) diced cooked ham
8 cups (1.9 L) low-sodium chicken stock 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) kosher salt, only if needed after cooking
1 tablespoon (15 ml) lemon juice, optional

Instructions

Rinse the split peas in a sieve and check for small stones or debris. They do not need soaking. Dice the onion, carrots, and celery; mince the garlic.
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 the onion is soft but not browned. Add the garlic and thyme and stir for 30 seconds.
Add the rinsed peas, ham hock, stock or water, bay leaf, and pepper. Bring the pot just to a boil, then lower the heat so the soup simmers gently. Partly cover and cook for 1 hour 30 minutes, stirring every 15–20 minutes and scraping the bottom so peas do not stick. If the soup becomes thicker than you like before the peas are tender, add hot water, ½ cup (120 ml) at a time.
Check that the peas are soft and beginning to break apart. Remove the ham hock and bay leaf. When the hock is cool enough to handle, pull off the meat, discard its skin, bone, and excess fat, and chop the meat into bite-size pieces. If using cooked diced ham instead, stir it in now and simmer for 5 minutes, until steaming hot.
For a smoother soup, blend part or all of it with an immersion blender, keeping the blender head submerged to avoid splashes. Return the shredded ham to the pot. Taste before adding salt, since ham and stock can already be salty. Stir in lemon juice if desired, then adjust pepper and salt. Serve hot.

Tips

Rinse and sort the peas. Split peas are usually ready to cook without soaking, but a quick rinse removes dust and lets you spot any debris. Older peas can take longer to soften; keep simmering and add water as needed.
Keep the simmer gentle. A hard boil can make the bottom catch before the peas are tender. Stir regularly, especially once the soup thickens, and use a heavy-bottomed pot if possible.
Choose the ham to suit your schedule. A smoked hock contributes bone-in flavor but needs time to tenderize. Diced cooked ham is a practical shortcut; use 2 cups (300 g) and add it near the end so it does not become tough.
Season at the end. Ham hocks and prepared stock vary widely in saltiness. Wait until the meat is back in the pot before deciding whether extra salt is needed.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, rye bread, or buttered toast for dipping. A simple green salad or sliced raw vegetables make a fresh contrast to its thick, savory texture. Offer black pepper, a little lemon juice, or chopped parsley at the table; add garnishes sparingly so they complement rather than overwhelm the smoky ham.

If the soup thickens while it stands, loosen each serving with a splash of hot stock or water. A smaller bowl can work as a first course, while a full bowl with bread makes a substantial meal.

Variations

Use leftover ham: Replace the hock with 2 cups (300 g) cooked ham, diced. Simmer the peas and vegetables without it, then add the ham for the final 5 minutes to heat through.
Make it meat-free: Leave out the ham and use vegetable stock. Add 1 teaspoon (5 ml) soy sauce or a small pinch of smoked paprika for extra savory depth; the result will not have the same ham flavor.
Try yellow split peas: They cook in much the same way and give the soup a golden color with a mild, earthy taste. Cooking time can vary, so use tenderness rather than the clock as the final guide.
Add extra vegetables: Stir in 1 cup (150 g) diced potato with the peas, or add a handful of chopped kale during the last 10 minutes. Potatoes make the soup thicker; kale adds a more pronounced vegetable flavor.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3–4 days in the refrigerator. It thickens as the peas absorb liquid, so add a little water or stock when reheating.

Reheat on the stovetop over medium-low heat, stirring often, until the soup reaches 165°F (74°C) throughout; check with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals, checking the temperature in several places. Do not reheat the same portion repeatedly. For longer storage, freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Where did pea and ham soup originate?
There is no single well-established origin for pea and ham soup. Dried-pea soups have been made in different parts of Europe for centuries, and cooks have long used preserved pork to flavor them. British and North American versions commonly feature ham or a ham bone, but recipes differ by region and household.

Do split peas need to soak first?
No. Rinsing and sorting them is enough for this recipe. Soaking is optional, but it can shorten cooking time; if you soak them, drain and rinse them, then begin checking for tenderness earlier.

Why are my split peas still firm?
They may be old, or the simmer may have been too low to cook them through. Continue cooking gently and add hot water if the pot gets too thick. Acidic ingredients can slow softening, which is why lemon juice is added only at the end.

Can I make this without a ham hock?
Yes. Use diced cooked ham as directed, or omit meat and use vegetable stock for a vegetarian-style pea soup. A little smoked paprika can add smoky character, though it will not fully reproduce the flavor of ham.

Can I make pea and ham soup in advance?
Yes. Its flavor holds well overnight, though it will become much thicker in the refrigerator. Chill it within 2 hours, store it for up to 3–4 days, and thin it with stock or water while reheating to 165°F (74°C).

Can I freeze pea and ham soup?
Yes. Freeze cooled soup in meal-size airtight containers, leaving a little room for expansion, for up to 3 months. Thaw it in the refrigerator and reheat thoroughly; the texture may be thicker after thawing, so stir in liquid as needed.

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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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