At the start, the ham hock looks almost too large for the vegetables and broth sharing the Dutch oven. Later, when the meat gives way easily around the bone, it’s clear why it stayed whole for the simmer. This hearty split pea soup with ham hock builds its savory base from that smoked piece of pork, while dried peas and everyday vegetables make the pot filling without extra fuss.
I like the small contrast in each spoonful: the peas melt into the broth, but the diced vegetables and shreds of ham still give it shape. There’s no cream to mask the smoky broth and no blender to wash afterward. As it cooks, the smoke arrives before the peas are soft, and that aroma sets the tone for the whole pot. The finished soup is thick and savory, with carrot and celery peeking through the green pea base.
Kitchen Note
When you stir, scrape along the bottom of the Dutch oven instead of just moving the top layer around. Split peas settle as they soften, and that quick pass across the base helps keep them from sticking.
Save this hearty split pea soup with ham hock for a smoky, spoon-thick dinner made with dried peas and a meaty ham hock.
Why Split Peas Make This Soup Thick Without Cream
Split peas bring their own thickener to the pot. As they soften, their starch moves into the broth and gives it body; there’s no roux to cook separately and no cream needed to make the soup feel substantial. The texture develops gradually, so the peas don’t need to stay whole for this to be a success.
That’s different from a soup where the vegetables and beans are meant to hold their shape. Here, the peas should break down while the diced vegetables and ham remain visible. Blending the whole pot would make it smoother, but it would also erase the contrast between the soft pea base and the pieces you want to find in each spoonful. Let the peas do the thickening on the stovetop, and the finished soup keeps its hearty, spoonable texture without extra equipment.
The Peas, Ham Hock, and Broth That Carry the Flavor
- Dried green split peas — Their earthy flavor and starch give this soup its color and body. Check the peas as you pick them over, then rinse away dust. Older dried peas can take longer to soften, so use a fresh bag when you can.
- Smoked ham hock — Choose one with a good amount of meat around the bone. The smoke seasons the broth as it simmers, and the hock’s connective tissue adds a fuller texture that plain diced ham won’t provide. A smoked turkey leg is the closest swap; the soup will be leaner and less gelatin-rich.
- Low-sodium chicken broth — Starting with low-sodium broth gives you room to adjust the seasoning after the ham has cooked in the pot. Homemade unsalted chicken broth works well, too.
- Onion, carrots, and celery — These build the savory vegetable base and add texture to the finished soup. They don’t need to be fancy; fresh vegetables diced into similar-sized pieces cook evenly.
- Garlic, bay leaf, and dried thyme — Garlic gives the base a warm edge, while thyme and bay add a quiet herbal note behind the smoke. Dried herbs work well here; there’s no need to seek out fresh ones.
From Softened Vegetables to Tender Ham You Can Shred
Soften the vegetables in the Dutch oven
Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the diced onion, carrots, and celery, then cook for 6 to 8 minutes, stirring occasionally. Look for softened vegetables with no browned edges; they should smell sweet and savory, not toasted.
Let the garlic turn fragrant
Stir in the minced garlic and cook for 30 seconds. It should smell fragrant as soon as it hits the warm vegetables. Keep it moving during this short cook so it doesn’t brown or turn bitter before the broth goes in.
Bring the peas and ham hock to a gentle simmer
Add the split peas, ham hock, chicken broth, bay leaf, thyme, and black pepper. Bring the pot to a boil over high heat, then reduce the heat to low and partially cover it. Simmer for 1 1/2 to 2 hours, stirring every 20 to 30 minutes, until the peas have broken down and the ham is very tender.
Shred the ham and finish the pot
Transfer the ham hock to a plate and let it cool until it’s easy to handle. Remove and discard the skin and bone, shred the meat, and stir it back into the soup. Stir in the kosher salt, taste, and add more if needed; then let the soup rest for 10 minutes before serving.
How to Make This Soup Gluten-Free or Plant-Based
Choose gluten-free broth and ham
For a gluten-free pot, use low-sodium chicken broth and a smoked ham hock that are both labeled gluten-free. The soup keeps its smoky, savory character, with no change to the cooking method.
Make a smoky plant-based version
Omit the ham hock, use vegetable broth in place of chicken broth, and stir 1 teaspoon smoked paprika in with the garlic. The soup won’t have the ham’s meatiness or the hock’s richness, but the paprika brings a smoky note and the split peas keep each bowl hearty.
Storage and Reheating
- Refrigerator: Refrigerate in a covered container within 2 hours and use within 3 to 4 days. The peas will continue to thicken the soup as it chills.
- Freezer: Freeze in airtight containers for up to 2 to 3 months. Thaw overnight in the refrigerator; the soup may be thicker after thawing.
- Reheating: Warm it on the stovetop over medium-low heat, stirring often, and loosen it with a splash of broth or water if needed. Reheat leftovers to 165°F; avoid cranking the heat, which can scorch the thick soup before it’s hot throughout.
Questions That Come Up Before the Peas Go in the Pot
Hearty Split Pea Soup with Ham Hock
Ingredients
Equipment
Method
- Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the split peas, ham hock, chicken broth, bay leaf, thyme, and black pepper, then bring to a boil over high heat.
- Reduce the heat to low, partially cover, and simmer for 1 1/2 to 2 hours, stirring every 20 to 30 minutes, until the peas have broken down and the ham is very tender.
- Transfer the ham hock to a plate and let it cool until easy to handle.
- Remove and discard the skin and bone, shred the meat, and stir the meat back into the soup.
- Stir in the kosher salt and taste, adding more salt if needed.
- Rest the soup for 10 minutes before serving.