Pea and Ham Soup with Bacon Hock

Pea and ham soup with bacon hock is a hearty, smoky soup made by simmering dried split peas with vegetables and a cured pork hock until the meat is tender and the peas break down. It is served hot, with shredded ham stirred back into the pot; the bacon hock seasons the broth while adding rich, savory flavor.

Ingredients

1 lb (454 g) dried green split peas, picked over and rinsed
1 smoked or cured bacon hock, about 1½ lb (680 g)
1 tbsp (15 ml) olive oil
1 medium yellow onion, about 7 oz (200 g), finely diced
2 medium carrots, about 5 oz (140 g), peeled and diced
2 celery stalks, about 4 oz (110 g), diced
2 garlic cloves, about 0.2 oz (6 g), minced
8 cups (1.9 L) water, plus more as needed
1 bay leaf
½ tsp (1 g) dried thyme
½ tsp (1.5 g) freshly ground black pepper
1 tsp (5 g) kosher salt, plus more to taste; the hock may already be salty
1 tbsp (15 ml) apple cider vinegar, optional
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Pick through the split peas to remove any small stones or damaged peas, then rinse them in a fine-mesh sieve. Split peas do not need soaking for this recipe. Pat the bacon hock dry if it is wet, and check that it will fit comfortably in a large, heavy pot.
Set a large pot or Dutch oven over medium heat and add the olive oil. Add the onion, carrots 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, just until fragrant.
Add the rinsed peas, bacon hock, water, bay leaf, thyme and black pepper. Bring the pot to a boil, skimming off any foam that collects on top. Reduce the heat to low, cover partially, and simmer gently for about 2 hours, stirring every 20–30 minutes so the peas do not catch on the bottom. Keep the liquid at a steady simmer rather than a hard boil; add a little hot water if the peas become thicker than you want before they are tender.
After about 2 hours, check the peas and hock. The peas should be soft and starting to collapse, and the meat should be tender enough to pull from the bone. If the meat is not tender, keep simmering and check every 15 minutes. For food safety, check the thickest part of the pork with a food thermometer; USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork, though a cured hock cooked until tender will usually be well beyond that temperature. Avoid touching the bone with the thermometer probe.
Lift the hock onto a plate and remove the bay leaf. When the hock is cool enough to handle, pull off the meat and discard the skin, bone, and any hard or excess fatty pieces. Shred the meat into bite-size pieces and return it to the pot. If the hock is unusually salty, taste before adding any of the optional salt.
For a smoother soup, use an immersion blender to partially blend the peas and vegetables, leaving some texture; or blend a few cups in a countertop blender and return them to the pot. If using a countertop blender, work in small batches, vent the lid, and cover it with a folded towel to let steam escape safely. Stir in the vinegar, if using, then taste and adjust the salt and pepper. Add hot water a little at a time if you prefer a thinner soup. Serve topped with parsley.

Tips

Choose the right peas: Use dried green split peas, not whole dried peas or fresh peas. Split peas soften without soaking and give the soup its characteristic thick texture.
Watch the salt: Bacon hocks vary widely in saltiness. Simmer without added salt, then season after the meat has been shredded and stirred in. If the soup tastes too salty, add hot water or unsalted broth and a little more cooked pea or vegetable if available.
Keep the simmer gentle: Stir the bottom of the pot regularly, especially as the soup thickens. A vigorous boil can make the peas stick and scorch before the hock is tender.
Substitute thoughtfully: A smoked ham hock works well and gives a similar smoky, porky broth. If using an uncooked, unsmoked pork hock, expect a less smoky flavor; add ½ teaspoon smoked paprika if you want to approximate it.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, sourdough toast, or simple crackers for dipping. A small spoonful of mustard, a few drops of vinegar, or a little cracked black pepper can balance its richness. For a more substantial meal, pair it with a crisp green salad or sliced raw vegetables. Keep garnishes restrained: the hock gives the soup plenty of savory flavor.

Variations

For a more pronounced smoky taste, stir in ¼ teaspoon smoked paprika with the garlic. To make the soup without a hock, use 6 cups (1.4 L) unsalted chicken or vegetable broth and add 4 oz (115 g) diced bacon, cooked until crisp before the vegetables; the result will be less meaty, and you can use the bacon fat in place of some or all of the oil. For a vegetarian version, omit all pork, use vegetable broth, and add ½ teaspoon smoked paprika; season with salt after the peas are tender. You can also add 1 medium potato, about 6 oz (170 g), diced with the vegetables for an especially thick, mild soup.

Storage and Reheating

Cool leftovers promptly and refrigerate them in shallow, covered containers within 2 hours of cooking. The soup keeps for 3–4 days in the refrigerator. It thickens as it sits, so loosen each portion with water or broth while reheating. Warm on the stovetop over medium-low heat, stirring frequently, or microwave in a covered, microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Do not leave reheated soup at room temperature for more than 2 hours.

To freeze, cool the soup promptly and transfer it to freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). The texture may be thicker after thawing; stir in water or broth as needed.

Frequently Asked Questions

Do I need to soak split peas first?
No. Rinsing and checking the peas is enough for this recipe. Soaking is optional, but it can shorten the simmer; if you soak them, refrigerate during the soak, drain, and begin checking for tenderness earlier.

Can I make this soup in a slow cooker?
Yes. Soften the vegetables in a pan first for better flavor, then transfer them with the rinsed peas, hock, seasonings and water to the slow cooker. Cook on low until the peas and meat are tender, usually 8–10 hours, or on high for about 4–5 hours. Appliances vary, so check the peas and hock rather than relying only on the clock.

Why are my split peas still firm?
Older split peas can take longer to soften, and acidic ingredients can slow softening. Do not add the vinegar until the peas are tender. Continue simmering with enough liquid to keep them covered, and check periodically.

Can I use yellow split peas?
Yes. Yellow split peas cook similarly and make a slightly milder, earthier soup with a lighter color. Use the same quantity and check for tenderness at the same time, allowing extra simmering if needed.

Can I make the soup ahead?
Yes. It is convenient to cook a day ahead and refrigerate promptly; the flavors settle, but the soup will thicken. Reheat it gently to 165°F (74°C), adding water or broth until it reaches your preferred consistency.

What if I cannot find a bacon hock?
Use a smoked ham hock if available. Otherwise, simmer the peas with broth and add cooked bacon or diced ham for savory flavor. Without a hock, the broth will have less depth, so taste carefully and adjust the seasoning at the end.

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

Spotted an error? Tell us and we will correct it (corrections policy).