A hearty split pea and ham soup simmered with smoked ham hock or leftover ham bone (plus a little bacon) for deep, rich flavor. This soup is ready in about 2 hours on the stovetop, or you can set-and-forget in the crockpot! Adding in the optional (but highly recommended) Herbes de Provence adds a cozy aromatic twist to this classic, comforting soup.
JUMP TO RECIPEThis hearty Split Pea and Ham Soup is a great winter warming soup for dinner on a cold night. It's also a great way to use up a leftover ham bone from a holiday dinner!
Simmered low and slow for 2 hours, this soup basically cooks itself. The longer cooking time allows for the flavors to really build, and lets the green split peas break down nicely.
I’ve tested this soup with both ham hocks and leftover meaty ham bones. Both work beautifully, while ham hocks give a richer, smoky depth. I share swaps below so you can make this soup your own!
Table of Contents
- Ingredient Notes
- Ham Options: A Quick Reference
- All About Split Peas
- Soup Tips & Troubleshooting
- Step by Step Instructions (with photos)
- Serving the soup
- Storing, Freezing, and Reheating the Soup
- FAQ (Frequently Asked Questions)
- More great soup recipes
Ingredient Notes
Bacon, cut into small pieces. Using both bacon and ham for this soup gives it a meatier, smokier flavor! The bacon cooks down into the soup, leaving behind a rich depth.
Chicken broth. You can use regular, bone broth, or low sodium broth or stock. If using a ham bone or ham hock, you'll cut the stock or broth with a bit of water to manage saltiness.
A smoked ham hock, leftover meaty ham bone, a ham shank, or a piece of salt pork. This adds the smoky flavor to the soup! I like to purchase ham hocks from Wild Fork and smoke them myself, but you can buy pre-smoked ham hocks from most local grocery stores.
Green dried split peas, picked through and rinsed. You just wanted to sort them to make sure their isn't any unwanted debris in the bag before cooking.
Herbs de Provence. This aromatic mixture of dried herbs adds great flavor to the soup, with floral notes from the lavender, and savory notes from the thyme and rosemary. This ingredient is optional, but highly recommended for an ultra-flavorful soup!
Ham Options: A Quick Reference
Below is a quick guide to choosing the right ham for your soup!
| Type | Amount Needed | How to Use |
|---|---|---|
| Ham Bone (leftover) | 1 large bone | Great for using up that leftover holiday ham bone! Simmer, then remove and shred meat, and add back to the soup after simmering. |
| Smoked Ham Hock | 1 large, or 2 small | Shred the ham hock meat off the bone after simmering. This is my go-to for maximum savory and smoky depth of flavor. |
| Diced Ham | 2 cups, diced | Fastest method. Be sure to use good chicken stock, and replace water with additional stock for best flvor. |
All About Split Peas
Green vs Yellow Split Peas: Green split peas are the classic choice for this recipe, with a slightly sweeter flavor profile. They break down easily for that classic Split Pea Soup texture. Yellow split peas are a bit milder, with and earthier flavor, and will hold their shape more as they break down. Either works, so use what you have on hand!
No soaking required: Split peas naturally break down and soften with time over a gentle simmer. Juts be sure to pick through them before adding to the soup to remove any debris.
Thickening the soup: Split Peas naturally break down and thicken as their starch releases during simmering. Your finished soup should be thick and broken down, and coat the back of a spoon when finished.
Keep your soup from scorching: When you get closer to the end of cooking time, be sure to stir the soup, going all the way down to the bottom of the pot every 5 to 10 minutes to make sure the split peas don’t stick and burn.
Soup Tips & Troubleshooting
Soup came out too thick? Stir in a bit of warm water or additional chicken stock to loosen it, adding about ¼ cup at a time, until desired consistency is reached.
What if the soup is too thin or watery? To thicken up a looser soup, continue simmering uncovered for an additional 10 to 15 minutes, stirring frequently, until the soup thickens and coats the back of a spoon.
Peas too firm? Keep the soup at a low simmer with the lid on, and cook an additional 20-25 minutes, checking occasionally and stirring until the split peas soften.
Soup too salty? Add additional water, and add a bit of acid, like vinegar or lemon juice to balance out the flavor. I recommend salting to taste as the soup cooks, as ham can be rather salty.
Seeing a little grease on top? Skim any excess fat off with a spoon or ladle, and discard.
Make it more smoky: For bigger and bolder smoke flavor, use two ham hocks or add additional smoked paprika.
Step by Step Instructions (with photos)
Below is a step-by-step visual guide, with cues for how to make the perfect Split Pea and Ham Soup, every time!
Split Pea and Ham Soup (Stovetop or Crockpot) Recipe
Equipment
- large soup pot, Dutch oven, or Crockpot
Ingredients
- 4 slices bacon, cut into small pieces
- 2 tablespoon extra virgin olive oil
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 medium celery ribs, finely diced
- salt and freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 32 oz chicken broth
- 3 cups water
- 1 smoked ham hock, meaty ham bone, or salt pork
- 16 oz green split peas, picked through
- ¼ teaspoon dried thyme
- 2 dried bay leaves
- 1 teaspoon Herbs de Provence (optional)
Instructions
- 1. Pick over the split peas, and remove any debris, if any. 2. Add bacon to a large soup pot or Dutch oven and cook over medium-low heat for 5-10 minutes, until most of the fat is rendered, but not crisp. 3. Add the olive oil, onion, celery and carrot to the pot. Season with salt and pepper, and cook 5 minutes, until slightly softened. 4. Add the fresh minced garlic, dried thyme, and Herbs de Provence. Stir well and cook 1 minute, until just fragrant. 5. Add the chicken stock, water, ham hock, bay leaves, and green split peas. Bring heat to high and bring to boil. 6. Once boiling, reduce heat to low, cover and cook for 2 hours, stirring occasionally every 5 to 10 minutes in the last half hour of cooking to prevent scorching. 7. After 2 hours, turn off heat and remove ham hock with tongs to a cutting board. Allow to cool slightly, then shred ham meat, and discard and excess fat and bones. 8. Remove bay leaves from the pot and discard. Add shredded ham to pot and stir. Season to taste with more salt and pepper, and serve. Crockpot Method:1. Pick over the split peas, and remove any debris, if any. 2. Cook bacon until rendered and cook through, drain on paper towels. 3. Add the drained bacon, onion, celery, carrot, garlic, chicken stock, water, ham hock, green split peas, dried thyme, bay leaves and Herbs de Provence to the crockpot. 6. Cook on high for 4 hours, or low for 8 hours. 7. Carefully remove ham hock with tongs to a cutting board, and remove and discard bay leaves. Allow ham hock to cool slightly, then shred ham meat, and discard fat and bones. Return meat to crockpot and stir. 8. Season to taste with more salt and pepper, and serve.Instant Pot Method: 1. Saute bacon and veggies, as directly, then turn off pot, add remaining ingredients, and set to High Pressure for 15–18 minutes. 2. Natural release 15 minutes, then quick release any remaining pressure.3. To Finish: Stir the soup. If the soup is too thick, add warm water or additional stock or broth to loosen. Season at the end of cooking for best results, and to avoid over salting the soup.
Serving the soup
- Top the soup with homemade or store bought buttered croutons for some real crunch factor!
- Add a dash of hot sauce for some heat! I love adding a bit of Crystal Hot Sauce.
- Serve the soup alongside some crusty bread with butter, or homemade cornbread!
- Add a fresh burst of flavor and top the soup with some chopped parsley or chives.
- Sprinkle on some cracked black pepper right before serving.
- Add a little squeeze of fresh lemon juice or a dash or vinegar to brighten it up.
Storing, Freezing, and Reheating the Soup
Refrigerator: To store any leftover soup, cool it to room temperature, and transfer to an airtight container in the refrigerator for up to 5 days.
Freezer: Portion soup into freezer safe containers or resealable bags, and freeze for up to 3 months.
Reheating: If reheating from frozen, thaw overnight for best results. When reheating, you may want to add a bit of water or chicken stock to loosen it up, as the soup thickens greatly as it sits.
I prefer to reheat my Split Pea and Ham Soup on the stovetop, and add liquid as needed, but you can also reheat in the microwave in short intervals, stirring frequently, and adding additional liquid as needed.
FAQ (Frequently Asked Questions)
What kind of ham hock should I use?
I like to use a smoked ham hock for this recipe It cooks slow and low, and not only flavors the soup, but it also breaks down and is easily shredded. When shredding, remove any fat and bones, and discard. Add the shredded ham back to the pot with the soup.
This recipe also works great with ham steak or a leftover ham bone (or an extra meaty leftover ham bone).
Do the split peas require soaking?
No! The split peas cook quickly, and naturally break down while the soup simmers! Easy peasy!
Why didn’t my peas soften?
If your peas are too firm, it is likely due to cooking at too high of a heat, which can cause toughening of the skin of the split peas, or adding too much salt too quickly. For best results, keep the soup at an ultra-low simmer, and add salt as you go, tasting for seasoning at the end, and adjusting accordingly before serving.
How do I get a thicker soup consistency?
Simmer uncovered for an additional 10 to 15 minutes, or pulse briefly with an immersion blender until desired texture is reached, being gentle to not over blend the other soup ingredients.
How can I fix a soup thats TOO THICK?
Stir in a bit of warm water or additional stock or broth a little at a time, until the soup consistency is where you want it.
Ham bone, ham hock, diced ham: which one is best?
Ham bone or ham hock will give you the most classic, richer flavor. Diced ham will be quicker, but will lean on the stock and split peas for flavor. See my Ham Options table for more information.
Can I freeze split pea and ham soup?
Yes! You can freeze this soup for up to 3 months in airtight containers! To reheat, thaw overnight in the refrigerator.
Can I make this soup vegetarian?
You can. To make this soup vegetarian, omit the bacon and ham hock, ham bone, or diced ham, and use vegetable stock. For a richer flavor profile, consider adding in a bit of yellow miso, a dash of soy sauce, or a touch of liquid smoke. Adding a bit of vegan bacon to the top before serving is a great option, too!
More great soup recipes
Try my easy and comforting Beef and Barley Soup!
Make my version of classic Italian Wedding Soup, with leeks, escarole, and homemade meatballs!
Try my delicious and hearty Minestrone Soup!
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.
Leave a Reply