VJ Cooks Pea and Ham Soup: Easy Split Pea Recipe

VJ Cooks pea and ham soup is a hearty, New Zealand-style soup made with dried split peas, vegetables and smoky ham, simmered until the peas soften and thicken the broth. This practical version uses a ham hock for deep flavor and tender meat, with a little lemon to brighten each bowl.

Ingredients

1 lb 2 oz (500 g) dried green split peas, rinsed and picked over
1 smoked ham hock, about 2 lb (900 g)
1 tablespoon (15 ml) olive oil
1 medium yellow onion, about 7 oz (200 g), finely diced
2 medium carrots, about 7 oz (200 g), diced
2 celery stalks, about 4 oz (110 g), diced
2 garlic cloves, minced
8 cups (1.9 L) low-sodium chicken stock or water
2 bay leaves
1 teaspoon (2 g) dried thyme
½ teaspoon (1 g) freshly ground black pepper, plus more to taste
1 tablespoon (15 ml) lemon juice, or to taste
Salt, as needed
Chopped parsley, for serving (optional)

Instructions

Rinse the split peas under cold water and remove any small stones or shriveled peas. They do not need soaking for this recipe. Dice the onion, carrots and celery, and mince the garlic.
Warm the olive oil in a large, heavy pot over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, stirring occasionally, until the onion is soft. Add the garlic and thyme and stir for 30 seconds.
Add the split peas, ham hock, stock or water, bay leaves and pepper. Bring the pot to a boil, then lower the heat so the soup simmers gently. Partially cover and cook for about 1 hour 45 minutes, stirring every 20–30 minutes and scraping the bottom to prevent sticking. If the soup gets thicker than you like before the peas are tender, add hot water a little at a time.
Check that the peas are soft and beginning to break down. Lift out the ham hock and bay leaves. When the hock is cool enough to handle, pull the meat from the bone, discard the skin, bone and any gristle, and shred or chop the meat into bite-size pieces. Return the meat to the pot. If the hock is not tender, simmer the soup for another 15–20 minutes before removing it.
For a smoother, thicker texture, blend a few cups of soup with an immersion blender, or blend a portion carefully in a countertop blender and return it to the pot. Leave it chunky if preferred. Stir in the lemon juice, taste, then add salt only as needed; smoked hocks and stock can already be salty.
Simmer for 5 more minutes, stirring, until hot throughout. Serve with chopped parsley if using. If making ahead, cool promptly and refrigerate within 2 hours; reheat leftovers to 165°F (74°C).

Tips

Choose low-sodium stock. Smoked ham can release plenty of salt as it cooks, so wait until the end to season. Water also works, though the broth will have a gentler flavor.
Keep the simmer gentle. A hard boil can make the peas stick and scorch on the bottom. Stir regularly, especially as the soup thickens, and add hot water if necessary.
Adjust the texture to suit. Split peas soften at different rates depending on their age and storage. Cook until tender rather than relying on the clock alone, then blend only as much as you like.
Use a ham bone or leftovers if needed. A meaty cooked ham bone can replace the hock; add it with the stock and remove it before shredding any remaining meat. If using cooked diced ham, add about 2 cups (300 g) during the final 15 minutes so it does not dry out.

Serving Suggestions

Serve the soup hot in wide bowls with crusty bread, toasted sourdough or warm rolls for dipping. A green salad with a sharp vinaigrette makes a fresh contrast to the smoky, thick soup. Offer extra black pepper, lemon wedges and parsley at the table; a small spoonful of mustard can also pair well with the ham.

Variations

For a meat-free version, omit the ham hock and use vegetable stock. Add 1 teaspoon (5 ml) smoked paprika for a hint of smoky flavor, understanding that it will not reproduce the richness or meatiness of ham. For a lighter soup, use water or low-sodium stock and finish with extra lemon.

Yellow split peas can replace green split peas in the same quantity; they cook similarly but give the soup a sunnier color and slightly different, often milder flavor. For a more vegetable-forward pot, add 1 diced potato, about 7 oz (200 g), with the stock. It will make the soup creamier as it softens.

Storage and Reheating

Cool the soup promptly and refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. The peas continue to absorb liquid as the soup stands, so stir in a splash of water or stock before reheating.

Reheat gently on the stovetop, stirring often, until steaming hot throughout and at least 165°F (74°C), checked with a food thermometer. In a microwave, cover loosely, heat in short intervals and stir between them; check several spots for 165°F (74°C). Freeze cooled soup in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do I need to soak split peas first?
No. Split peas cook without soaking, and rinsing and sorting them is enough here. If you soak them anyway, they may cook faster, so begin checking for tenderness earlier and keep extra liquid available.

Why are my split peas still firm?
Older peas can take longer to soften, and acidic ingredients added early may slow their cooking. Simmer longer and add water if needed; stir in the lemon juice only after the peas are tender.

Can I make this soup in a slow cooker?
Yes. Soften the onion, carrot and celery in a pan first for better flavor, then add them to the slow cooker with the remaining ingredients. Cook on low for about 8–9 hours or high for 4–5 hours, until the peas are tender and the ham pulls easily from the bone. Remove and shred the hock as directed.

Can I use a pressure cooker?
Yes, but follow the appliance’s instructions for cooking dried legumes and do not fill the cooker beyond its limit for foods that foam. Use enough liquid, allow a natural pressure release, and check that the peas are tender before shredding the ham. The timing varies by model, so rely on its manual rather than transferring the stovetop time directly.

How can I make the soup thinner?
Stir in hot water or stock a little at a time until it reaches the consistency you want. Taste again after thinning and adjust the pepper, lemon and salt carefully.

Can I use leftover cooked ham instead of a ham hock?
Yes. Use about 2 cups (300 g) chopped ham and simmer the peas and vegetables in stock until tender. Stir in the ham for the final 15 minutes; the soup will be less smoky and rich, so smoked paprika is an optional flavor substitute.

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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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