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.

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.

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.

Serving Suggestions

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.

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.

Hearty Smoky Ham and Split Pea Soup Recipe Walkthrough

First, you’ll want to rinse and sort your split peas. Check for any debris or small stones — it’s a bit tedious, but necessary. Once they’re clean, set them aside.

In a large pot, place your smoked ham hocks and pour in the chicken broth. Bring this to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and add your rinsed peas. Let them simmer for about 30 minutes. This gives the peas a head start in softening up.

Next, add in your diced onion, carrots, celery, and minced garlic. These veggies will not only add flavor but will also give the soup a little texture.

Now, it’s time to season. Stir in the thyme, toss in the bay leaf, and season with salt and pepper. Mix everything well. Let the soup simmer gently for another 45-60 minutes. Stir occasionally to prevent sticking.

Once the peas are tender and the soup has thickened to your liking, remove the ham hocks. Shred the meat off the bones, discarding any excess fat or skin, and return the meat to the pot. Give it a good stir to combine everything.

Taste and adjust the seasoning if needed. Don’t forget to remove the bay leaf before serving!

Why You'll Love This Recipe

  • Easy to prepare with minimal effort and maximum flavor.
  • Loaded with protein and fiber, making it a satisfying meal.
  • The smoky ham hocks add a depth of flavor that's simply irresistible.
  • Perfect for meal prep — it tastes even better the next day!

Ingredients

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

Step-by-step Instructions

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

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