If comfort food had a crown, split pea soup would probably be wearing it. This hearty, velvety soup has been a staple in kitchens around the world for centuries, celebrated for its nourishing qualities, affordability, and the ability to transform humble ingredients into a soul-satisfying meal. Adding smoked ham hocks takes this dish to an entirely new level-imparting a deep, smoky, savory flavor that seeps into every tender pea.
Imagine curling up with a steaming bowl of golden-green soup, the aroma of smoked ham wafting through the kitchen, the richness of slow-cooked peas coating your spoon, and the warm, earthy vegetables adding the perfect balance. That’s exactly what makes this recipe more than just a meal-it’s an experience. Whether you’re cooking for family, prepping for a week of wholesome lunches, or just indulging in the nostalgia of homemade comfort, this split pea soup will never disappoint.
Split Pea Soup With Smoked Ham Hocks Recipe
Here’s a full guide to creating this timeless classic. From gathering ingredients to adding finishing touches, we’ll make sure every step is clear, flavorful, and satisfying.
Ingredients Needed
To craft a rich, hearty, and perfectly balanced soup, you’ll need the following:
- 1 ½ cups dried green split peas – Rinse and pick through for any stones or debris.
- 2 smoked ham hocks – The star ingredient. Adds deep smoky flavor and tender meat.
- 1 large onion – Diced finely to blend seamlessly with the peas.
- 2-3 cloves garlic – Minced, for aromatic depth.
- 2 medium carrots – Diced or sliced thinly to melt into the soup.
- 2 celery stalks – Adds subtle sweetness and freshness.
- 6 cups chicken or vegetable stock – Use homemade if possible for richer flavor.
- 2 bay leaves – Essential for an aromatic backbone.
- 1 tsp dried thyme – A hint of herbal complexity.
- Salt and pepper – To taste, keeping in mind the ham hocks are already salty.
- Optional garnishes – Chopped parsley, a drizzle of olive oil, or crusty bread on the side.
Cooking Instructions
Let’s get cooking! Follow these steps for a silky, flavorful soup that will impress everyone at the table:
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Prep The Split Peas
- Rinse thoroughly under cold water. Remove any small stones or debris.
- Optional: soak for 1-2 hours to reduce cooking time.
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Sauté The Aromatics
- In a large pot, lightly sauté diced onions, garlic, carrots, and celery in a little olive oil until softened and fragrant (around 5-7 minutes).
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Add Peas And Ham Hocks
- Stir in the rinsed split peas, then nestle the smoked ham hocks into the pot.
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Add Liquids And Seasonings
- Pour in the chicken or vegetable stock. Add bay leaves and thyme.
- Bring to a gentle boil, then reduce heat to low.
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Simmer, Stir, And Wait
- Cover the pot partially and let it simmer for 1.5 to 2 hours.
- Stir occasionally to prevent sticking and to ensure even cooking.
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Check For Tenderness
- The peas should be soft and creamy. Remove the ham hocks and shred the meat. Return the meat to the soup, discarding bones and skin.
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Season And Serve
- Taste and adjust salt and pepper. Serve piping hot with optional garnishes like fresh parsley or a swirl of olive oil.
Ingredient Insights
Each component in this soup plays a crucial role:
- Split peas – High in protein and fiber, they create the creamy base without needing flour or cream.
- Smoked ham hocks – Infuse the soup with a smoky depth; the collagen and fat in the hocks enrich the texture.
- Carrots and celery – Provide sweetness and subtle earthiness, balancing the saltiness of the ham.
- Bay leaves and thyme – Gentle aromatics that elevate the flavor without overpowering the primary ingredients.
Expert Tips
- Control saltiness: Ham hocks are naturally salty, so hold off on adding salt until the very end.
- Creamy texture hack: Blend half the soup with an immersion blender for a creamy, yet rustic texture.
- Layer flavors: Sautéing vegetables first deepens the flavor profile. Don’t skip this step!
- Storage: Soup thickens in the fridge; add water or stock when reheating. It keeps beautifully for 3-4 days or freezes well for up to 3 months.
Recipe Variations
- Vegetarian version: Replace ham hocks with smoked paprika and a bit of liquid smoke.
- Spicy twist: Add a pinch of cayenne pepper or red chili flakes during simmering.
- Chunky style: Keep the vegetables diced instead of pureeing for a rustic feel.
- Creamy indulgence: Stir in a splash of cream or coconut milk before serving.
Final Words
This split pea soup with smoked ham hocks isn’t just food-it’s a hug in a bowl. It’s the aroma that greets you at the door, the warmth that spreads with every bite, and the satisfaction of knowing you created something wholesome from scratch. Perfect for cozy nights, family dinners, or meal prep that tastes way better than any takeout.
FAQs
What Ingredients Are Needed For Split Pea Soup With Smoked Ham Hocks?
The essential ingredients include dried split peas, smoked ham hocks, onions, carrots, celery, garlic, bay leaves, thyme, black pepper, and water or chicken broth. Optional ingredients can include potatoes, parsley, or other herbs for added flavor.
How Do You Prepare The Smoked Ham Hocks For The Soup?
Rinse the smoked ham hocks under cold water to remove excess surface salt. Then, trim any excessive fat if desired. They are usually added directly to the soup to simmer and release flavor throughout the cooking process.
Do I Need To Soak Split Peas Before Cooking?
No, split peas do not require soaking, unlike many other legumes. Rinsing them under cold water is sufficient to remove any dust or debris.
How Long Should I Cook Split Pea Soup With Smoked Ham Hocks?
The soup should be simmered for about 1.5 to 2 hours. Cooking time can vary depending on the size of the peas and the meat. The soup is ready when the peas are fully tender and the ham hocks are falling off the bone.
Can I Use A Slow Cooker Or Instant Pot For This Recipe?
Yes, a slow cooker can be used on low for 6-8 hours or on high for 3-4 hours. An Instant Pot or pressure cooker can reduce cooking time to about 25-30 minutes under high pressure, followed by a natural release.
How Can I Make The Soup Thicker Or Creamier?
To thicken the soup, you can mash some of the cooked peas with a potato masher or use an immersion blender for a smoother texture. Avoid adding flour or cream if you prefer a traditional, hearty consistency.
Can I Use Leftover Ham Instead Of Smoked Ham Hocks?
Yes, leftover ham or ham bones can be substituted, but smoked ham hocks provide a deeper, more traditional flavor. Adjust the cooking time since pre-cooked ham requires less simmering.
How Should I Store Leftover Split Pea Soup?
Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. For longer storage, it can be frozen for up to 3 months. Reheat gently on the stovetop, adding a little water or broth if the soup has thickened too much.
What Sides Or Garnishes Go Well With Split Pea Soup?
Traditional accompaniments include crusty bread, garlic bread, or crackers. Fresh herbs like parsley, thyme, or chives can be sprinkled on top for added color and flavor. Some people also enjoy a drizzle of olive oil or a dash of black pepper.
Can This Recipe Be Made Vegetarian Or Vegan?
Yes, to make a vegetarian or vegan version, omit the smoked ham hocks and use vegetable broth instead of meat-based broth. Adding smoked paprika or liquid smoke can help replicate the smoky flavor of ham.