Split Pea Soup with Ham Hocks

Split pea soup is a hearty, comforting dish with rich flavor and satisfying texture. When ham or ham hocks are added, the combination creates a deeply savory, protein-packed soup perfect for cold weather or when you’re craving something filling and nourishing.

What makes this recipe work:

• Dry Split Peas are the primary ingredient.  When cooked, they break down, become soft, thicken the soup, provide a thick, creamy texture. The peas have a mild, slightly earthy flavor, which complements the richness of the ham.
• Smoked Ham Hocks impart a smoky, savory depth to the soup. The bones, skin, and fat of the lower part of a pig’s leg all break down as they cook, adding body and richness to the broth, and as the meat falls off the bone, it becomes tender and flavorful, adding chunks of savory ham throughout the soup.
• Vegetables: Carrots, celery, and onions (or mirepoix) form the foundation of the flavor profile. Garlic is added for an extra aromatic boost.
• Herbs and Seasonings: Bay leaves, thyme, and black pepper enhance the savory, umami flavors. Some recipes may also include parsley or a splash of vinegar or lemon juice to balance the richness at the end.

History:

Split pea soup has roots in many culinary traditions, particularly in Europe and North America. It was historically made by peasants due to its inexpensive ingredients and ability to feed large families. The use of ham or a ham bone in the soup is a way to stretch the flavor of the meat, creating a filling meal without needing a lot of fresh meat.

In American cuisine, especially in the South, ham hocks have long been used in slow-cooked dishes like this one, adding richness and flavor to otherwise simple ingredients. It’s a dish that has evolved over time, with different regional variations using different types of meat, broth, or spices.

Variations:

• Vegetarian or Vegan Version: To make a vegetarian or vegan version, you can omit the ham hocks and instead use vegetable broth and add smoked paprika or liquid smoke to replicate the smokiness.
• Smooth vs. Chunky: Depending on personal preference, some people blend the soup to a smooth, creamy consistency, while others leave it chunky with whole peas and vegetables for more texture.

Serving Suggestions:

Split pea soup with ham hocks is often served as a main dish, and it’s delicious with a side of crusty bread or a fresh salad. It’s a great make-ahead dish, as the flavors tend to deepen and improve after sitting in the fridge for a day or two. The soup freezes well, making it an excellent option for meal prep.

This soup is not only flavorful but also quite nutritious, offering a good source of protein, fiber, and vitamins. It’s a cozy, satisfying meal that’s both affordable and simple to prepare, making it a timeless favorite in many households.

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Equipment that I used:

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Split Pea Soup with Ham Hocks

Ingredients

• 3 tablespoons 45g unsalted butter
• 1 medium onion (about 6 ounces; 170g)
• 3 medium carrots (about 4 ounces; 125g)
• 2 stalks celery (about 4 ounces; 125g)
• 4 medium cloves garlic minced
• 8 cups chicken stock
• 2 lbs ham hocks
• 1 pound 450g dried green split peas
• Kosher salt
• freshly ground black pepper
• 2 bay leaves
• 3 large thyme sprigs

Instructions

Mise en Place

• Finely dice 1 medium onion (about 6 ounces; 170g); and place in a medium bowl.
• Peel and dice 3 medium carrots (about 6 ounces; 170g); and add to the bowl with the onions.
• Finely dice 2 stalks of celery, (about 4 ounces; 125g); and add to the bowl with the vegetables.
• Mince 4 cloves of garlic
• Set aside 3 tablespoons (45g) of unsalted butter
• Set aside 8 cups of chicken stock
• Set aside 2 lbs of ham hocks
• Set aside 1 pound (450g) of dried green split peas
• Set aside 2 bay leaves
• Set aside 3 large thyme sprigs

Preparation

• In a large Dutch oven, brown the ham hock in the oil over medium high heat, turning occasionally, until golden, about 8 minutes.
• Reduce heat to medium and melt 3 tablespoons (45g) of unsalted butter.
• Add the onions, carrots and celery, and sauté, stirring occasionally, until softened but not browned, about 3 minutes.
• While the vegetables are cooking, add 1/2 teaspoon of Kosher salt and 1/2 teaspoon of fresh ground black pepper.
• Add the garlic and cook until aromatic, about 30 seconds.
• Add 8 cups of chicken stock and increase the heat to high.
• Add the peas to the pot and stir to combine.
• Add the ham hocks and nestle then into the peas.
• Add the bay leaves.
• Add the thyme.
• Bring the soup to a boil.
• Reduce to a bare simmer, and cover, leaving lid slightly ajar.
• Cook until peas are tender, about 1 hour.
• Transfer the ham hocks to a plate, allow them to cool slightly, remove the bones and shred the meat.
• Optionally, puree the soup. (see notes)
• Return the shredded ham to the soup.
• Season to taste with salt and pepper.

Notes

• For a chunkier soup, slice the carrots and celery instead of dicing.
• For a creamier soup, either pulse the soup using an immersion blender or puree a portion of the soup in a blender and return it to the pot.
• Soup can be stored in the refrigerator for up to 1 week.