Split Pea Soup with Ham Hocks

Classic Split Pea Soup with Ham Hock is perfect for a cool day. This recipe yields a protein packed, hearty soup loaded with smoky shredded ham and veggies.

One of my favorite ways to warm up on a cold Winter or cool Spring day is a hearty bowl of soup. You know the kind. The kind that simmers for hours and makes the whole house smell warm and comforting. This recipe for Split Pea with Ham Hock fits the bill perfectly. 

The split peas cook down giving the soup a velvety texture. The ham hock gets tender and adds a smoky flavor. And the addition of thyme and rosemary rounds out the flavor out to make a super comforting bowl of soup.

What ingredients do you need?

• SPLIT PEAS: Split peas are field peas that are dried, peeled and split. They are high in protein and fiber. And while they cook they break down and turn very creamy. There is no need to soak split peas before cooking, just make sure to rinse them and pick over them to make sure no stones made their way into the bag. 

DES’ TIP: The peas should break down on their own when cooking. If you’re having issues with your split peas not getting soft, it could be that the peas are too old

• ONION/CELERY/CARROTS/GARLIC: If you want to get fancy, it’s called a mirepoix. It’s used as a seasoning base for many dishes. I use it for almost every soup. It adds so much flavor. 
• CHICKEN BROTH: Because the ham hock can be very salty, you’ll want to use reduced sodium chicken broth so it doesn’t add too much additional salt. 
• THYME/ROSEMARY: The recipe calls for dried. If you want to use fresh thyme or rosemary, use 1 tablespoon.
• BAY LEAVES: Adds a subtle background flavor to the soup. 
• HAM HOCK/SHANK: These are pretty readily available in the meat section of your grocery store. You can also use leftover ham bone from holiday ham. You can leave the skin on the ham hock when making the soup.

DES’ TIP: Because of the chicken broth and ham shank, I would wait to add salt to the soup until you finish cooking the soup. This will help you be able to control the salt content better. 

Making Split Pea Soup with Ham Hock Step by Step Photos and Instructions:  

One of the best things about cooking soups, is that they are pretty no fuss. This split pea soup recipe is no different. I’ve included some step by step photos to show you just how easy it is. 

• STEP #1: Heat olive oil in a large pot or dutch oven over medium heat. Saute onions, carrots, celery and garlic. Cook just until vegetables start to soften, about 3 minutes. Stir occasionally.
• STEP #2: Pour in chicken broth. Add in thyme, rosemary, split peas, bay leaves and ham hock. Bring soup to a boil, reduce heat and then cover. Simmer until the peas are tender about an hour.
• STEP #3: Remove ham hock from the soup. Allow to cool for several minutes and then shred.
• STEP #4: Return the meat to the pot and Simmer for another 20 – 30 minutes or until the peas have broken down. Season to taste with salt and black pepper.

Storing and Reheating Leftover Split Pea Soup: 

Store any leftovers in a container in the refrigerator. When it comes to reheating, you might notice that split pea soup will thicken as it cools. To reheat it, I always add a little bit of broth or water as I’m heating it up to help thin it out a bit. You can reheat in a pot on the stove or in the microwave.

If you love this Split Pea Soup Recipe, check out these other hearty soup recipes: 

Clam Chowder Recipe 

Hearty Beef Chili 

Ham and Potato Soup 

Instant Pot Chili Recipe

Note: This recipe was originally posted in 2011. It was updated with a  new recipe, photos and nutrition information in 2021. Video added in 2024.