Split Pea Soup with Ham
Split pea soup is a thick, creamy soup made from dried split peas and a smoky ham hock. It is cheap, filling and almost entirely hands-off once it is simmering.
- 1 h 45 minTotal time
- 6Servings
- 340kcal / serving
- 22 gProtein
Unlike whole dried beans, split peas do not need soaking, and they break down on their own into a velvety texture. A splash of vinegar at the end brightens the smoky, earthy flavor.
The science: why this works
- Split peas have their skins removed, so they soften fast and collapse into a creamy soup without soaking.
- A smoked ham hock releases collagen and smoky flavor that give the broth body.
- Salting near the end avoids salt from the ham hock making the peas seem undercooked.
- A little vinegar lifts the heavy, earthy flavors so the soup tastes bright.
Why split peas melt
Split peas are dried peas that have been peeled and split, so water gets in quickly and the starch inside swells and breaks apart. Long simmering turns them into a smooth, thick soup on their own, with no blender, flour or cream needed.
Learn: Dal: soft first, sour last →Collagen adds body
A ham hock is mostly bone, skin and connective tissue. As it simmers for an hour or more, the collagen melts into gelatin, which gives the soup a silky, lip-coating body. The smoked meat also seasons the whole pot with salt and smoke.
Learn: Collagen becomes gelatin →Split Pea Soup with Ham
1 h 45 min · 6 servings · American · Soup
Ingredients
Makes 6 servings
Method
Tips for the best result
- Stir every 15 minutes and scrape the bottom, since the thick soup sticks easily.
- Taste before salting, because the ham hock adds salt.
- Add water as it thickens, since split pea soup gets much thicker when it cools.
Mistakes to avoid
- Not rinsing the peas: stones and dust spoil the soup, so rinse and sort them.
- Boiling hard: the bottom scorches, so keep it at a gentle simmer.
- Salting heavily at the start: the ham hock is salty, so wait until the end to season.
Variations and swaps
- Make it vegetarian with 1 tsp smoked paprika, a splash of liquid smoke and vegetable broth.
- Add a diced potato for extra body.
- Top with crispy bacon bits or garlic croutons.
- Swap the ham hock for 200 g diced ham or smoked sausage added with the peas.
- Swap green split peas for yellow split peas for a milder, slightly sweeter soup.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. It thickens as it cools, so add water when reheating to 165°F (74°C). Freeze for up to 3 months.
Split Pea Soup with Ham: questions
Do you have to soak split peas?
No, split peas do not need soaking. They soften and break down during simmering in about 75 to 90 minutes.
Why is my split pea soup not thickening?
It likely needs more time. Keep simmering with the lid ajar until the peas fall apart, then stir well or blend a little to thicken it.
How long does split pea soup take to cook?
It usually takes 75 to 90 minutes at a gentle simmer. Older peas take longer, and the soup is done when it is thick and no whole peas remain.
Can I make split pea soup in a slow cooker?
Yes. Add everything to a slow cooker and cook on low for 8 hours or on high for 4 to 5 hours. Shred the ham hock meat before serving.
