There are some dishes that feel like a warm hug in a bowl, and for me, a rich and hearty split pea soup is at the very top of that list. It’s the kind of meal that brings back memories of my grandmother’s kitchen, the windows steamed up on a chilly afternoon. This isn’t just any pea soup; it’s a deeply savoury, thick, and satisfying soup, simmered slowly with a smoked ham hock that infuses every spoonful with a wonderful, robust flavour. It’s the kind of soup that makes you slow down and savour the moment.

This particular Split Pea Soup Recipe is one I’ve tweaked and perfected over the years. This was inspired by a dish I had at a little restaurant in the Peak District on a wet, blustery walking holiday. Their version was so profoundly flavourful, and I was determined to recreate that feeling at home. The secret, I discovered, lies in letting the ingredients meld together low and slow, allowing the split peas to break down naturally into a velvety, luscious texture. It’s a straightforward process that rewards patience with incredible depth. It’s ideal for a lazy Sunday afternoon, filling the house with the most comforting aromas and promising a truly nourishing meal for the family.

Recipe Overview

This recipe guides you through creating a classic, thick split pea and ham soup. The flavour is earthy and sweet from the peas and carrots, beautifully balanced by the salty, smoky notes from the ham hock. The final texture is wonderfully thick and creamy, even without adding any dairy. I’ve found that letting it simmer for the full 90 minutes is key to achieving that perfect, melt-in-the-mouth consistency where the peas practically dissolve.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6-8 people
• Difficulty: Easy

Why You’ll Love This Split Pea Soup Recipe

• Genuine Flavour: The magic here is in the simplicity. The earthy sweetness of the split peas combines with the deep, smoky flavour of the ham hock to create a soup that tastes authentic and profoundly satisfying. It’s a classic for a reason.
• Minimal Active Cooking: While the soup simmers for a good while, your active involvement is only around 20 minutes. It’s a brilliant recipe for a day when you’re at home but have other things to do.
• Flexible Recipe: You can easily adapt this to your taste. Prefer a completely smooth soup? Blend it until silky. Like it chunky? Simply shred the ham and stir it back in. You can also swap the ham hock for smoked bacon lardons if that’s what you have.
• Great for Batch Cooking: This recipe makes a generous batch, and the flavour only improves overnight. It works beautifully for weekday lunches or for freezing in portions for a later date when you need a wholesome meal without the effort.
• Family Tested: This is one of those soups that always gets compliments in my house. Even my husband, who claims not to be a ‘soup person’, will happily have a second bowl, especially when served with crusty bread.

Split Pea Soup Recipe

⏱️ 15 min prep  •  🍳 120 min cook  •  👥 8 servings

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Ingredients You’ll Need

The beauty of this soup lies in its humble, accessible ingredients. We’re using a smoked ham hock here, which provides both the meat and a huge amount of flavour for the broth. I always suggest getting one from a good local butcher if you can, as the quality of the smoke really shines through. You don’t need to worry about soaking the peas beforehand; modern split peas cook down beautifully without it.

• 1 tbsp olive oil
• 2 medium onions, finely chopped
• 2 large carrots, peeled and diced
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 500g green split peas, rinsed
• 1 smoked ham hock (approx. 750g – 1kg)
• 2 litres chicken or vegetable stock (low-sodium is best)
• 2 bay leaves
• 1 tsp dried thyme
• Freshly ground black pepper
• A small handful of fresh parsley, chopped (for garnish)

Sara’s Tip: Make sure you rinse the split peas under cold water until the water runs clear. This removes any starchy dust from the surface and helps prevent excessive foaming as the soup cooks.

How to Make This Split Pea Soup Recipe

The process for this soup is all about building layers of flavour, starting with the aromatic base. We let the pot do most of the work, gently simmering everything until the peas are tender and the ham is falling off the bone. It’s a relaxing and rewarding cooking experience.

1. Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed stockpot or Dutch oven over a medium heat. Add the chopped onions, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent but not browned. Add the minced garlic and cook for another minute until fragrant.
2. Combine the Ingredients: Add the rinsed split peas to the pot, along with the entire ham hock, the chicken stock, bay leaves, and dried thyme. Give everything a good stir to combine.
3. Bring to a Simmer: Increase the heat and bring the liquid to a boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently. A slow, gentle simmer is key here.
4. Simmer Slowly: Let the soup simmer for at least 90 minutes, or until the split peas are completely soft and have started to break down, and the meat on the ham hock is very tender. Stir the soup every 20 minutes or so to prevent the peas from sticking to the bottom of the pot.
5. Prepare the Ham: Carefully remove the ham hock from the pot and place it on a cutting board to cool slightly. Use two forks to shred the meat from the bone, discarding the skin, fat, and bone. Remove the bay leaves from the soup and discard them as well.
6. Finish the Soup: At this point, you have a choice. For a chunkier texture, simply return the shredded ham to the pot. For a smoother soup, use an immersion blender to pulse the soup a few times before adding the meat back in. I find that a few quick bursts creates a lovely creamy base while still leaving some texture. I used to struggle with getting this right until I discovered this technique.
7. Season and Serve: Stir the shredded ham back into the soup and let it warm through for a few minutes. Taste and season generously with freshly ground black pepper. You likely won’t need much salt, as the ham hock is quite salty, but add a little if you think it needs it. Ladle into bowls, garnish with fresh parsley, and serve hot.

Tips From My Kitchen

• Temperature Control: It’s important to maintain a very gentle simmer, not a rolling boil. If the soup boils too vigorously, the peas can sometimes remain a bit firm, and you risk scorching the bottom of the pot. Low and slow is the way to go.
• The Secret Step: I learned that adding a tiny squeeze of lemon juice or a splash of apple cider vinegar right at the end of cooking makes a huge difference. You won’t taste the acidity, but it brightens and balances the rich, earthy flavours of the peas and ham. It’s a small step that elevates the entire dish.
• Make-Ahead: This soup is an excellent candidate for making in advance. The flavours deepen and develop overnight, making it even better the next day. Simply cool it completely before refrigerating. You may need to add a splash of water or stock when reheating as it thickens considerably when chilled.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes brilliantly. Cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating gently on the hob.

Equipment You’ll Need

• Large stockpot or Dutch oven
• Immersion blender (optional, for a smoother texture)
• Ladle
• Sharp knife and cutting board

What to Serve With This Split Pea Soup Recipe

A bowl of this hearty soup is almost a meal in itself, but a few simple accompaniments can make it even better. If you need some other dinner ideas for the week, our Lemon Garlic Chicken is always a winner.

• Crusty Bread: A thick slice of crusty sourdough or a warm baguette, generously buttered, is essential for dipping and mopping up every last drop.
• A Swirl of Cream: For a little extra richness, a swirl of single cream or a dollop of crème fraîche on top before serving adds a lovely, luxurious finish.

– A Simple Green Salad: A crisp green salad with a sharp vinaigrette can provide a fresh contrast to the richness of the soup.

Frequently Asked Questions

Split Pea Soup Recipe

A hearty and comforting soup made with green split peas and a smoky ham hock. This classic dish is slow-simmered to perfection, resulting in a thick, flavorful, and satisfying meal.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 325

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 2 medium onions finely chopped
• 2 large carrots peeled and diced
• 2 celery stalks finely chopped
• 2 cloves garlic minced
• 500 g green split peas rinsed
• 1 smoked ham hock approx. 750g - 1kg
• 2 litres chicken or vegetable stock low-sodium is best
• 2 bay leaves
• 1 tsp dried thyme
• Freshly ground black pepper
• A small handful of fresh parsley chopped (for garnish)

Method

 

1. Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed stockpot or Dutch oven over a medium heat. Add the chopped onions, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent but not browned. Add the minced garlic and cook for another minute until fragrant.
2. Combine the Ingredients: Add the rinsed split peas to the pot, along with the entire ham hock, the chicken stock, bay leaves, and dried thyme. Give everything a good stir to combine.
3. Bring to a Simmer: Increase the heat and bring the liquid to a boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently. A slow, gentle simmer is key here.
4. Simmer Slowly: Let the soup simmer for at least 90 minutes, or until the split peas are completely soft and have started to break down, and the meat on the ham hock is very tender. Stir the soup every 20 minutes or so to prevent the peas from sticking to the bottom of the pot.
5. Prepare the Ham: Carefully remove the ham hock from the pot and place it on a cutting board to cool slightly. Use two forks to shred the meat from the bone, discarding the skin, fat, and bone. Remove the bay leaves from the soup and discard them as well.
6. Finish the Soup: At this point, you have a choice. For a chunkier texture, simply return the shredded ham to the pot. For a smoother soup, use an immersion blender to pulse the soup a few times before adding the meat back in. I find that a few quick bursts creates a lovely creamy base while still leaving some texture. I used to struggle with getting this right until I discovered this technique.
7. Season and Serve: Stir the shredded ham back into the soup and let it warm through for a few minutes. Taste and season generously with freshly ground black pepper. You likely won't need much salt, as the ham hock is quite salty, but add a little if you think it needs it. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For a smoother texture, use an immersion blender before adding the ham back in. The soup thickens as it cools and tastes even better the next day.

I really hope you give this Split Pea Soup Recipe a try. It’s a wonderfully frugal and satisfying meal that warms you from the inside out. There’s something so special about transforming a few humble ingredients into such a deeply flavourful dish. If you’re looking for another comforting meal, my Bruschetta Chicken is a delicious and straightforward option. Please let me know how you get on in the comments below – I love hearing about your kitchen adventures! – Sara