Split pea soup with ham is an old-fashioned winter classic for good reason. A pound of dried peas and a smoky ham hock become a thick, velvety, deeply savory soup that feeds a family for very little money. The peas melt into the broth on their own, so there is no cream and no flour needed.
What are split peas?
Split peas are field peas that have been dried, peeled and split in half. Removing the skin lets them cook down into a creamy puree. Green split peas are the most common; yellow ones have a milder, slightly nuttier flavor and are used in Scandinavian and Caribbean pea soups.
No soaking needed
Unlike whole dried beans, split peas cook in about an hour without soaking. Just rinse them in a sieve and check for small stones. Stir the pot every 15 minutes, because the peas thicken quickly and can stick to the bottom.
The ham hock makes the flavor
A smoked ham hock gives the soup its deep, smoky, meaty flavor and adds gelatin for body. Look for it near the bacon or in the pork section. The leftover bone from a holiday ham is even better, along with any meat still on it.
Smooth or chunky
Some people love split pea soup completely smooth, others prefer it rustic. Blend half of it with an immersion blender for a creamy base with some texture, or leave it as it is; the peas naturally fall apart.
Why it gets so thick
Split peas release a lot of starch. The soup thickens dramatically as it cools and can be almost solid in the fridge. That is normal. Add broth or water when reheating until it is the consistency you like.
Vegetarian version
Skip the ham, use vegetable broth and add a teaspoon of smoked paprika and a few drops of liquid smoke for that smoky flavor. Diced potatoes make it extra hearty.
A pinch of vinegar
A small splash of cider vinegar at the end balances the rich, earthy peas and salty ham. Taste before adding salt, because the ham hock is already salty.
Serving ideas
Serve with buttery croutons, rye bread or warm biscuits. For another smoky, budget-friendly bowl, try our ham and bean soup, or go meatless with an easy lentil soup.
Storing and freezing
The soup keeps for 5 days in the fridge and freezes very well for up to 3 months. Thin with water or broth when reheating.
A soup with history
Pea soup has fed sailors, soldiers and farm families for centuries, because dried peas keep for months without spoiling. In the Netherlands, a thick pea soup called snert is a winter tradition, said to be ready when a spoon stands up in it. In Canada, Quebec-style soup uses yellow peas and salt pork.
Leftover holiday ham
After Easter or Christmas, freeze the ham bone in a bag. It makes the most flavorful split pea soup of the year, with no need to buy a hock.
The right consistency
Good split pea soup is thick but still pours from the ladle. Adjust it with hot broth until it looks right to you.
Frequently asked questions
Why are my split peas not softening?
Old peas can take much longer. Keep simmering and add more liquid; they will eventually break down.
Can I use leftover ham instead of a hock?
Yes. Add 2 cups of diced ham with the peas and use a smoked broth or a pinch of smoked paprika.
Can I make split pea soup in a slow cooker?
Yes. Put everything in the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours.