A true classic, split pea soup is a hearty, rich soup made by simmering ham (bones and all), carrot, celery, onions, and split green peas! This recipe includes smoked ham hocks, which add a smoky, salty flavor that is just fabulous when paired with the mild flavor of the peas. Whip up some split pea soup today and watch everyone scramble for seconds!
Split Pea Soup With Ham Hocks
Growing up, split pea soup was a regular feature at our house and something we all looked forward to. It came as no surprise that the very few options for split pea soup you can find at the store don't hold a candle to the homemade stuff, so better to do it yourself!
In all honesty, split pea soup is not very hard to make and its' a great family recipe that you can share with loved ones for years to come. The tender green peas and vegetables with bits of meat and tons of flavor from the smoked ham hocks always hits the spot, especially on chilly days!
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🥘 Ingredients
If you haven't made your own smoked ham hocks, you can often times find them at your local butcher or pre-packaged in the meat section of your grocery store. A meaty ham bone will work as well (*see note).
- Olive Oil - ½ tablespoon olive oil, extra virgin is preferred.
- Carrots – 4 medium carrots, diced.
- Onion – 1 large onion, diced.
- Celery – 3 ribs of celery, diced.
- Salt & Pepper - ¼ teaspoon each, more or less to taste.
- Oregano - 1 ½ teaspoons of oregano or herbes de provence.
- Bay Leaves – 3 leaves.
- Garlic – 1 tablespoon or about 3 cloves, minced.
- Split Green Peas - 2 ½ cups dry split peas.
- Smoked Ham Hocks – 2 smoked ham hocks, or use diced leftover ham with ham bone.
- Chicken Broth – 6 cups.
- Water – 2 cups (up to 4 cups, depending on desired consistency).
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Split Pea Soup
I always recommend adding salt conservatively until the very end as ham itself is vert salty and it varies by brand. You will need a large soup pot, a knife and cutting board, a wooden spoon for stirring, and measuring cups.
- Saute. Heat ½ a tablespoon of olive oil in a large soup pot over medium-high heat. Add 4 diced carrots, 1 large diced onion, and 3 diced ribs of celery and saute until softened, usually between 5-8 minutes.
- Season. Add ¼ teaspoon of both salt & pepper to the veggies, then add 1 ½ teaspoons of dried oregano, 3 bay leaves, and 1 tablespoon of minced garlic. Saute for 60 more seconds.
- Add remaining ingredients. Add 2 ½ cups of split peas to the pot, followed by the ham hocks, 6 cups of chicken broth, and 2 cups of water.
- Simmer. Bring the contents of the pot to a boil, then reduce the heat and allow it to simmer for 45 minutes or until the peas are tender and fully cooked (stirring occasionally). *If your soup becomes too thick at any point, add a bit more water until desired consistency is reached.
- Serve. After the peas are tender and the soup has reached your ideal thickness, remove the ham hocks and bay leaves. Taste the soup and add more salt and/or pepper if needed. Let cool slightly before serving.
Some people serve their split pea soup with croutons, but I prefer dunking a crusty piece of french bread or onion rolls in mine! Start with a light appetizer like a salad or cream cheese stuffed mushrooms and make the soup the main course! Enjoy!
💭 Angela's Tips & Recipe Notes
- A large, meaty ham bone can be used in place of ham hocks. Ham hocks are a bit saltier than ham bones, so adjust your salt accordingly.
- Green and yellow split peas cook the same. Though some people think they taste identical, yellow tends to be a little sweeter. This recipe will work for either, but green is traditional!
- Storing: Once cooled, this soup can be stored in an airtight container and refrigerated for 3-4 days or frozen for up to 3 months.
- Reheating: Individual portions of split pea soup can easily be reheated in the microwave, or reheat large portions on the stove-top over medium heat.
🍲 More Soups And Stews
- Detox Cabbage Soup
- Ground Beef Stew
- Hamburger Soup
- Green Chili Chicken Stew
- Potato Leek Soup with Bacon and Chives
- Albondigas Soup
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📋 Recipe
Split Pea Soup (Hearty, Satisfying Classic Comfort Food Soup!)
Ingredients
- ½ tablespoon olive oil
- 4 medium carrots (diced)
- 1 large onion (diced)
- 3 ribs celery (diced)
- ¼ teaspoon each, salt & pepper (to taste)
- 1 ½ teaspoon oregano (or herbes de provence)
- 3 bay leaves
- 1 tablespoon garlic (minced)`
- 2 ½ cups split green peas (dry)
- 2 smoked ham hocks
- 6 cups chicken broth
- 2 cups water (up to 4 cups, depending on desired consistency)
Instructions
- To start, heat the olive oil in a large soup pot over medium-high heat. Saute the carrots, onion, and celery until softened, about 5-8 minutes.½ tablespoon olive oil, 4 medium carrots, 1 large onion, 3 ribs celery
- Season the vegetables with salt & pepper, then add the oregano, bay leaves, and minced garlic. Saute for 60 seconds more.1 ½ teaspoon oregano, 3 bay leaves, 1 tablespoon garlic, ¼ teaspoon each, salt & pepper
- Add the dry split green peas and ham hocks to the pot, followed by the chicken broth and water.2 ½ cups split green peas, 2 smoked ham hocks, 6 cups chicken broth, 2 cups water
- Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the peas are fully cooked and tender (stirring occasionally). If soup becomes too thick at any point, add a bit more water until desired consistency is reached.
- Once the peas are tender and the soup has reached your desired thickness, remove the ham hocks and bay leaves. Check for seasoning and add additional salt & pepper if needed. Let cool slightly before serving.
Equipment You May Need
Notes
- A large, meaty ham bone can be used in place of ham hocks. Ham hocks are a bit saltier than ham bones, so adjust your salt accordingly.
- Green and yellow split peas cook the same. Though some people think they taste identical, yellow tends to be a little sweeter. This recipe will work for either, but green is traditional!
- Once cooled, this soup can be stored in an airtight container and refrigerated for 3-4 days or frozen for up to 3 months.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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