Soups & stews / Bean, lentil & pea soups
Split Pea Soup with Ham Hock
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An hour and a half on the back burner, and the peas give in and turn thick as velvet around the smoky ham hock. A splash of vinegar at the end keeps the pot from tasting flat.
The short version
Soften carrot, celery and onion in oil, add rinsed peas, water and a smoked ham hock, and simmer about 1½ hours until the peas collapse. Pull the hock, shred the meat back in, and finish with a little vinegar. No soaking needed.
What makes ours better
why ours wins the argument at dinner
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Soften the vegetables before the peas go in. Ten minutes in oil turns raw vegetables into a sweet base. Simmered straight in water, they taste like boiled vegetables.
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Pull the hock and shred the meat back in. The hock flavors the pot for the first hour, then the meat goes back in as tender shreds, so every bowl has ham in it and none of the skin or fat.
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Finish with cider vinegar and olive oil. A teaspoon of vinegar wakes up a long-simmered pot, and a drizzle of oil on top gives it a clean, fruity finish.
What you need
the stars of the show
- Olive oil2 tablespoons
- Carrot1 large
- Celery2 rib
- Yellow onion1 medium
- Garlic3 cloves
- Green split peas2 cups
- Smoked ham hock1 pound
- Dried thyme½ teaspoon
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Soften the vegetables
Heat the oil in a large heavy pot over medium heat. Add the carrot, celery and onion with a pinch of salt and cook, stirring, until soft and just starting to color, about 8 minutes. Add the garlic and cook 1 minute more.
About 8 min. Cook mode has a timer for this step.
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Add peas, hock and water
Stir in the peas, water, ham hock, bay leaf, thyme and pepper. Bring to a boil, skim off any foam that rises, then turn the heat to low and partly cover the pot.
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Simmer the first hour
Simmer for 1 hour, stirring every 15 minutes or so and scraping the bottom. The peas will soften and the liquid will start to look cloudy and thick.
Peas settle and scorch on the bottom. Scrape the pot floor each time you stir.
About 60 min. Cook mode has a timer for this step.
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Pull the hock
Lift the hock onto a plate and let it cool until you can handle it. Pull off the meat and shred it, discarding the skin, fat and bone. Fish out the bay leaf.
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Cook until thick
Simmer the soup uncovered another 20 to 30 minutes, stirring often, until the peas have fallen apart and the soup is thick. For a smoother soup, mash it against the side of the pot with a spoon or blend a cupful and stir it back in. If it gets too thick, thin it with hot water.
About 25 min. Cook mode has a timer for this step.
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Season and finish
Stir the shredded ham back in. Add the salt, then taste and add more a pinch at a time, since hocks vary in saltiness. Stir in the vinegar. Serve with a drizzle of olive oil and black pepper.
Salt at the end. Smoked hocks release salt as they simmer, and you can't take it out.
Good to know
read this before somebody asks for seconds
- No soaking is needed. Split peas break down in about 90 minutes without it, and they're what makes the soup thick.
- No hock? Use a leftover ham bone, or stir in 2 cups of diced cooked ham at the end and add 2 strips of chopped bacon with the vegetables for the smoke.
- The soup keeps thickening as it sits. Thin it with a splash of water or broth when you reheat.
- Good with garlic croutons or buttered toast, and buttermilk skillet cornbread on the side.
- Storage. Fridge in a covered container, 5 days. Freezer, 3 months. Reheat over low heat with a splash of water, stirring often.
Questions, answered
asked and answered at the kitchen counter
Do I need to soak split peas?
No. Split peas have no skins to soften and they cook down fully in 1½ to 2 hours. Rinse them, pick out any stones, and they're ready.
Why is my split pea soup still gritty or not thickening?
The peas need more time, and old peas can take longer. Keep simmering with the lid off, stirring, until they fall apart. Peas that sat in the pantry for years may never fully soften.
Can I make split pea soup without a ham hock?
Yes. Use a ham bone or diced ham plus a few strips of bacon for the smoke. For a vegetarian version, use vegetable broth and add a teaspoon of smoked paprika.
Can I make split pea soup in a slow cooker?
Yes. Soften the vegetables on the stove, then put everything except the vinegar in the slow cooker. Cook on low for 8 hours or high for 4, then shred the hock and finish as written.
Why did my split pea soup turn out bland?
Usually it needs salt and acid. Season at the end with salt a pinch at a time, then add the vinegar. That combination brightens the smoke and sweetness.
Can I freeze split pea soup?
Yes, for up to 3 months. It thickens in the freezer, so add a little water when you reheat it.
From the table
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Published October 28, 2026.