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Hearty Split Pea Soup with Ham Hock

Hearty split pea soup with ham hock is slow-simmered until the peas break down into a thick, creamy soup and the ham turns very tender. Shredded ham is stirred back in for a satisfying bowl with tender vegetables and smoky flavor.
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Prep Time 15 minutes
Cook Time 2 hours 9 minutes
Resting 10 minutes
Total Time 2 hours 34 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 1 lb green split peas dried, picked over and rinsed
  • 1 ham hock smoked, about 1 1/2 pounds
  • 8 cups chicken broth low-sodium
  • 1 bay leaf
  • 0.5 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 tsp kosher salt plus more to taste

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. 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.
  2. Stir in the garlic and cook for 30 seconds, until fragrant.
  3. Add the split peas, ham hock, chicken broth, bay leaf, thyme, and black pepper, then bring to a boil over high heat.
  4. 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.
  5. Transfer the ham hock to a plate and let it cool until easy to handle.
  6. Remove and discard the skin and bone, shred the meat, and stir the meat back into the soup.
  7. Stir in the kosher salt and taste, adding more salt if needed.
  8. Rest the soup for 10 minutes before serving.

Notes

For the thickest texture, stir the soup every 20 to 30 minutes as it simmers. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a lower-sodium option, use unsalted broth and adjust the salt to taste.