Split Pea Soup Recipe That Actually Fixes Things
To make split pea soup, simmer rinsed dried split peas with a ham hock, diced vegetables, and broth for 60 to 90 minutes until the peas break down into a thick, velvety soup. No blending required —? the peas dissolve on their own with enough time and heat.
I had a bad week in February a few years ago — the kind where everything is slightly more broken than it was on Monday and by Friday you're not sure if you need a nap, a therapy appointment, or a bowl of something warm that doesn't require you to think. I had a ham hock in the freezer from a grocery run I barely remembered, a bag of split peas in the pantry, and a pot. This is how split pea soup became the thing I make when things need fixing.
Split pea soup works because it's patient food. The peas break down completely over a long simmer and become the soup — not ingredients floating in broth but a thick, unified thing that is more substantial than it has any right to be from such a simple list of components. The ham hock gives it smoke and fat and a depth of flavor that you cannot get from vegetable broth or even chicken broth. You need the pork.
Put the ham hock in the pot first, cover with water, bring to a boil, then drain and start fresh with new water. That first boil removes excess salt and some of the cloudier impurities. Cover with fresh water, add the rinsed split peas, diced onion, carrot, celery, garlic, and bay leaves, and simmer for ninety minutes to two hours until the peas dissolve and the broth is thick. Pull the ham hock, shred the meat, return it to the pot, and season at the end.
It tastes better the next day, which is convenient for bad weeks that extend into the weekend. I've made it many times since that February. It has fixed most of them.
Ingredients
- 1 pound (about 2 cups) dried green split peas, rinsed and picked over
- 1 smoked ham hock (about 1 to 1.5 pounds)
- 2 tablespoons olive oil or unsalted butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste, added at the end
- Optional: crusty bread or crackers for serving
Instructions
- 1Rinse the dried split peas in a fine mesh strainer under cold water. Pick out any small stones or shriveled peas. Do not skip this step. Set aside.
- 2In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables have softened and the onion is translucent.
- 3Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
- 4Add the rinsed split peas, ham hock, chicken broth, water, bay leaves, thyme, smoked paprika, and black pepper. Stir to combine.
- 5Bring the soup to a boil over medium-high heat, then reduce the heat to low. Skim any foam that rises to the surface during the first 10 minutes.
- 6Partially cover the pot and simmer on low heat for 60 to 90 minutes, stirring every 20 minutes or so, until the split peas have completely broken down and the soup is thick. If the soup thickens too much, add water or broth in 1/2 cup increments.
- 7Remove the ham hock and set it on a cutting board to cool for 5 minutes. Remove and discard the bay leaves.
- 8Once the ham hock is cool enough to handle, pull the meat off the bone, discard the skin and bone, and shred or chop the meat into bite-sized pieces. Return the meat to the pot.
- 9Taste the soup and add salt as needed. Because the ham hock and broth both carry salt, you may need very little or none at all.
- 10Serve hot, with crusty bread alongside if you have it and someone who deserves it.
Pro Tips
- Do not add salt until the very end. Salt added early can prevent split peas from softening properly, and you will spend an hour wondering what went wrong before realizing the answer has been in the Morton canister the whole time.
- Stir the pot more frequently in the last 30 minutes —? split peas sink and scorch on the bottom faster than you'd expect, and a burned bottom will flavor the whole batch in a way no amount of optimism can fix.
- If you want a smoother texture, use an immersion blender to partially blend the soup after removing the ham hock meat. Blend about half and leave the rest chunky. This is optional but it makes the soup feel like it went to finishing school.
Substitutions
Storage Instructions
Let the soup cool completely before storing. Refrigerate in an airtight container for up to 5 days. The soup will thicken significantly when cold —? stir in a splash of broth or water when reheating over low heat. Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make Ahead
This soup is genuinely better the next day. Make it up to 2 days ahead, store covered in the refrigerator, and reheat gently on the stovetop over medium-low heat with a little added broth or water to loosen it back to your preferred consistency. The flavors deepen overnight in a way that makes you feel like you planned it all along.
Frequently Asked Questions
Do I need to soak split peas before making soup?
No, you do not need to soak dried split peas before cooking. Unlike dried beans, split peas soften and break down completely during simmering without any pre-soaking. All you need to do is rinse them under cold water and pick out any debris. Soaking them can actually make them cook too fast and turn mushy before the flavors develop.
My split pea soup is too thick. How do I fix it?
Add warm broth or water in half-cup increments, stirring well between additions, until the soup reaches your preferred consistency. Split pea soup thickens considerably as it cools and even more after refrigeration, so you may need to thin it significantly when reheating the next day. This is normal and not a sign that anything went wrong.
Why are my split peas not breaking down and thickening?
The most common culprits are salt added too early in cooking, peas that are very old (check the package date —? dried peas older than two years may never fully soften), or heat that is too low. Make sure you're at a steady, gentle simmer with small bubbles breaking the surface. If your peas are still firm at 90 minutes, increase the heat slightly and give them another 20 to 30 minutes.
Can I make split pea soup in a slow cooker?
Yes. Sauté the vegetables first in a skillet, then transfer everything to your slow cooker. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. The peas will break down and the ham hock meat will fall off the bone. Remove the hock at the end, shred the meat, and return it to the pot. Add salt only after tasting at the end.
How do I make this soup vegetarian or vegan?
Omit the ham hock entirely and replace the chicken broth with a good vegetable broth. Add half a teaspoon of liquid smoke or an extra half teaspoon of smoked paprika to bring back some of the depth that the ham hock provides. The soup will be lighter in body but still thick, flavorful, and satisfying. It is also naturally gluten-free either way.
How long does split pea soup keep in the freezer?
Split pea soup freezes exceptionally well for up to 3 months in airtight containers or freezer bags. Let it cool completely before freezing. Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat. You will need to add broth or water when reheating since it thickens considerably after freezing.
Can I use a ham bone instead of a ham hock?
Absolutely, and it's arguably better. A leftover ham bone from a holiday ham adds excellent smoky flavor and typically has more meat clinging to it than a purchased ham hock. Use it exactly as you would the ham hock —? simmer it in the pot for the full cook time, remove it at the end, shred whatever meat you can pull from it, and discard the bone.
Should I blend split pea soup or leave it chunky?
Split peas break down naturally into a thick, creamy texture without any blending. If you prefer an extremely smooth, velvety consistency, use an immersion blender to blend half the soup after removing the ham hock and bay leaves. Blending the whole pot makes it very smooth but loses the pleasant texture of the soft vegetables. Leaving it unblended is traditional and delicious.