Hey, Kitchies!
[Introduction in Alex Guarnaschelli’s Writing Style]
There’s something about a bowl of Split Pea Soup with Ham Hocks that just warms you from the inside out. It’s the kind of soup that fills your kitchen with an aroma so rich and savory, you know you’re in for something special before the first spoonful. Whether it’s the smoky ham hocks slowly simmering or the way the peas melt into a creamy, velvety broth, this soup is pure comfort.
I grew up watching my mom make this soup after the holidays, using the leftover ham bone from Christmas dinner.She’d let it simmer all afternoon, and by dinnertime, we’d have a thick, satisfying bowl of goodness ready to be served with warm, buttered bread. It was simple, rustic, and always hit the spot.
This version is everything you want in a classic split pea soup—thick, smoky, and loaded with tender bits of ham. It’s budget-friendly, easy to make, and even better the next day. Whether you’re using leftover ham or cooking it from scratch, this soup will be your new go-to for chilly nights.
Why You’ll Love This Split Pea Soup
[Resume in Todd Wilbur’s Writing Style]
A bowl of this homemade split pea soup is like a warm hug on a cold day. It’s hearty, smoky, and incredibly satisfying—the kind of soup that sticks to your ribs in the best way possible. The ham hocks add a deep, savory flavor that blends perfectly with the creamy split peas, tender carrots, and onions.
The best part? It’s one-pot, easy to make, and even better as leftovers. Whether you’re cooking for a crowd or meal prepping for the week, this soup is a classic you’ll come back to again and again.
How This Soup Became a Family Favorite
Every winter, my husband asks, “When are you making that soup?” He’s not talking about just any soup—he means thissplit pea soup. It started as a way to use up leftover ham, but now, I make it just because we love it.
One chilly evening, I made a big batch and left it simmering on the stove while we curled up to watch a movie. The whole house smelled like smoky ham and garlic. By the time we finally sat down to eat, it was thick, creamy, and so comforting—he went back for seconds (and thirds!). Now, it’s a staple in our home, perfect for lazy Sundays, meal prepping, or whenever we need a bowl of comfort.
Why This Split Pea Soup with Ham Hocks is a Must-Try
H2: Why You’ll Love This Recipe
- Rich & Hearty – Thick, creamy, and packed with flavor.
- Smoky & Savory – Ham hocks add incredible depth to the broth.
- One-Pot Wonder – Minimal cleanup with maximum flavor.
- Perfect for Meal Prep – Gets even better the next day.
- Budget-Friendly – Simple ingredients, big payoff.
Cuisine: American, Comfort Food
Tips for the Best Split Pea Soup
- No Soaking Required! Split peas cook quickly, so no need to soak them overnight.
- Use a Ham Bone for Extra Flavor. If you have one from a holiday ham, it adds amazing depth.
- Make it Thicker or Thinner. Blend part of the soup for extra creaminess, or add more broth if it’s too thick.
- Don’t Rush It. The longer it simmers, the better the flavors develop.
Substitutions & Variations
- No Ham Hock? Use smoked turkey legs or diced ham instead.
- Make it Vegetarian – Omit the ham and use vegetable broth. Add smoked paprika for depth.
- Spicy Twist – Add a pinch of red pepper flakes for heat.
- Extra Veggies – Stir in spinach or kale at the end for a nutrient boost.
Make a Healthier Version
- Use a lean ham steak instead of a ham hock.
- Reduce the sodium by using low-sodium broth.
- Swap in turkey bacon for smoky flavor without the fat.
Closing in Todd Wilbur’s Style
And there you have it—the ultimate split pea soup that’s thick, smoky, and downright delicious. Whether you’re making it for Sunday dinner or meal prepping for the week, this soup will keep you full and satisfied.
Grab a bowl, a spoon, and some crusty bread—this one’s a keeper! 🍲🔥
Relevant Categories:
Soup, Comfort Food, Budget Meals, Meal Prep
Tags:
split pea soup, easy pea soup, ham hock recipes, classic soups, budget-friendly meals
Frequently Asked Questions
- Do I need to soak split peas before cooking?
Nope! Split peas cook quickly and don’t require soaking. - Can I make this in a slow cooker?
Yes! Cook on low for 7-8 hours or high for 4-5 hours. - Can I freeze split pea soup?
Absolutely! Freeze in portions for up to 3 months. - Why is my soup so thick?
Split peas absorb liquid as they cook. Add more broth or water if needed. - What can I serve with this soup?
Crusty bread, cornbread, or a simple green salad. - Can I use leftover ham instead of a ham hock?
Yes! Just dice it and add it towards the end of cooking.
Split Pea Soup with Ham Hocks
Description
A bowl of this homemade split pea soup is like a warm hug on a cold day. It’s hearty, smoky, and incredibly satisfying—the kind of soup that sticks to your ribs in the best way possible.
Ingredients
For the Soup:
- 1 pound dried split peas (rinsed and picked over)
- 1 large ham hock (or leftover ham bone)
- 8 cups chicken or vegetable broth
- 1 cup water (as needed)
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- 1 teaspoon smoked paprika (optional, for extra smokiness)
- 1 cup diced ham (optional, for extra meatiness)
Instructions
In a large Dutch oven or soup pot, heat a little oil over medium heat. Sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
Place the ham hock in the pot. Pour in the broth, water, split peas, bay leaf, thyme, and black pepper. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the peas are soft and creamy.
Remove the ham hock from the soup. Shred the meat off the bone and return it to the pot. Discard the bone and bay leaf.
Taste the soup and add salt as needed. If the soup is too thick, stir in a little water or broth. Serve hot with crusty bread or crackers.
