Hearty Smoky Ham and Split Pea Soup

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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This Hearty Smoky Ham and Split Pea Soup is your go-to comfort meal for chilly evenings. Packed with rich, smoky flavors and wholesome ingredients, it’s a soup that fills you up and warms you from the inside out.

Hearty Smoky Ham and Split Pea Soup

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Ingredients for Hearty Smoky Ham and Split Pea Soup

Ingredients for Hearty Smoky Ham and Split Pea Soup

Smoked ham hocks: These are the star of the show, infusing the soup with a deep, smoky flavor that’s hard to replicate with anything else. They also add a lovely richness to the broth.

Dried split peas: These little legumes are not only nutritious but also transform into a creamy texture as they cook, thickening the soup naturally.

Onion, carrots, and celery: Known as the holy trinity of soup bases, these veggies add sweetness and depth to the broth.

Garlic: Just a few cloves give a warm, aromatic touch that complements the smokiness of the ham.

Chicken broth: This forms the backbone of the soup, providing a savory base that enhances all the other flavors.

Thyme and bay leaf: These herbs add subtle earthiness and complexity to the soup, rounding out the flavors beautifully.

Why This Hearty Smoky Ham and Split Pea Soup Works

At the start, the smoked ham hocks sit in the hot chicken broth and slowly give up their smoky, salty taste to the liquid. As they simmer, the tough meat and skin loosen, and some of the fat melts into the broth. The broth changes from clear to cloudy and richer, so by the time the peas go in, the liquid already tastes like ham.

Once the split peas simmer in that hot broth, they start to swell and break down. Over time, the peas soften so much that they almost melt into the broth and turn it thick and creamy without any cream. While everything cooks, the onion, carrots, and celery slowly soften too. They go from firm to tender and mix into the soft peas instead of staying in big chunks.

Near the end, the ham is so tender it pulls right off the bone. Shredded ham goes back into the thick pea soup, so every spoonful has both soft, creamy peas and small bites of smoky meat.

Hearty Smoky Ham and Split Pea Soup Tips & Tricks

  • If you prefer a smoother texture, use an immersion blender to purée the soup to your desired consistency.
  • For a vegetarian version, skip the ham and use vegetable broth. Add smoked paprika for a hint of smokiness.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Mistakes To Avoid

Letting the soup cook on a hard boil the whole time can make the peas break down unevenly. Some peas turn to mush while others stay firm, and the ham can tighten up and get tough instead of staying tender. The soup ends up thick in some spots and thin in others, with chewy bits of meat.

Adding salt early, before the peas have softened, often keeps the peas from getting fully tender. The skins toughen up, so the peas stay a little hard in the center even after a long simmer. The soup looks thick but has a slightly gritty bite instead of a smooth, creamy texture.

Skipping the step of rinsing and sorting the split peas can leave tiny stones or dirt in the pot. Those bits don’t soften at all and stay hard in the finished soup. Every so often a spoonful has an unpleasant crunch that feels like biting into sand or a pebble.

Letting the soup sit without stirring for long stretches leads to peas sinking and sticking to the bottom. The layer on the bottom can scorch while the top still looks fine. That burnt layer breaks loose later and sends dark specks and a bitter, smoky-burnt taste through the whole pot.

Equipment Used:

Large pot, Knife, Cutting board

Ingredients

  1. 1 lb smoked ham hocks
  2. 2 cups dried split peas
  3. 1 large onion, diced
  4. 2 carrots, diced
  5. 2 celery stalks, diced
  6. 3 cloves garlic, minced
  7. 8 cups chicken broth
  8. 1 tsp thyme
  9. 1 bay leaf
  10. salt to taste
  11. pepper to taste

Step-by-step Instructions

  1. 1. Rinse and sort the split peas, removing any debris.
  2. 2. In a large pot, add the smoked ham hocks and cover with chicken broth. Bring to a boil.
  3. 3. Reduce heat, add the rinsed split peas, and let simmer for 30 minutes.
  4. 4. Stir in the diced onion, carrots, celery, and minced garlic.
  5. 5. Add thyme, bay leaf, salt, and pepper. Mix well and continue to simmer for another 45-60 minutes, stirring occasionally.
  6. 6. Once the peas are tender and the soup has thickened, remove the ham hocks.
  7. 7. Shred the meat from the hocks and return it to the pot. Stir well.
  8. 8. Adjust seasoning if necessary and remove bay leaf before serving.

Frequently Asked Questions

Can I use a different type of meat?
Yes, smoked turkey legs or even a smoked sausage could work well as alternatives.
How do I know when the peas are done?
The peas are done when they are soft and have broken down, thickening the soup.
Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or until the peas are tender.

Serving Ideas for Hearty Smoky Ham and Split Pea Soup

This soup is wonderfully hearty on its own, but pairing it with a slice of crusty bread or a side salad can make it a complete meal. For an extra touch, sprinkle some fresh parsley or chives on top before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.