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Split Pea and Ham Soup Recipe (with smoked ham hock) Stovetop or Crockpot

This easy, hearty Split Pea and Ham Soup recipe is a comforting meal you can make any night of the week, on the stove or in the Crockpot! With smoked ham hock, simmered split peas, bacon and veggies- this soup goes great topped with homemade croutons!
Prep Time10 minutes
Cook Time2 hours 15 minutes
Crockpot time4 hours
Total Time2 hours 25 minutes
Course: Dinner
Keyword: soup
Servings: 6

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.
    2. Add bacon to a large soup pot or Dutch oven and cook over medium 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 garlic and cook 1 minute, until just fragrant.
    5. Add the chicken stock, water, ham hock, green split peas, dried thyme, bay leaves and Herbs de Provence. Bring heat to high and bring to boil.
    6. Reduce heat to low, cover and cook for 2 hours.
    7. Remove ham hock with tongs to a cutting board. Allow to cool slightly, then shred ham meat, and discard fat and bones.
    8. Remove bay leaves and discard. Add 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.
    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. Allow to cool slightly, then shred ham meat, and discard fat and bones. Return meat to crockpot and stir. 
    8. Remove bay leaves and discard. Season to taste with more salt and pepper, and serve.