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Split Pea and Ham Soup (Stovetop or Crockpot) Recipe

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. 
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, 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.