Pin My grandmother kept a ham hock in her freezer year-round, and I never understood why until one cold February when my mom called me over to help make soup. We stood in her kitchen while the pot bubbled away, filling the room with this incredible smoky aroma that somehow smelled like comfort itself. That's when it clicked—this wasn't just soup, it was the reason she kept that ham hock waiting. Now I find myself doing the exact same thing, and every time I make a pot, I'm right back in that kitchen watching steam fog up the windows.
Last winter I made this soup for my neighbor who'd just gotten home from the hospital, and watching her face when she tasted it—that moment when her eyes actually closed for a second—reminded me that sometimes the simplest meals carry the most weight. She asked for the recipe that day, and I realized it wasn't really the recipe she wanted, it was permission to make something that feels this nourishing without overthinking it.
Ingredients
- Smoked ham hock or diced cooked ham (1 lb): This is your flavor anchor—the hock releases this deep, smoky richness into the broth as it simmers, and it's worth seeking out at the butcher counter even though a ham hock looks pretty intimidating at first.
- Dried green split peas (1 lb): Rinse and sort them before using because sometimes a little stone sneaks in, and discovering that while chewing is nobody's favorite moment.
- Carrots (2 medium, peeled and diced): They add natural sweetness and soften into the soup until they're almost creamy, which is why you shouldn't skip them even if you think you don't like carrots.
- Celery stalks (2, diced): Along with the onion, this builds the flavor base that makes the soup taste like it's been simmering since morning.
- Onion (1 large, diced): Cut it into pieces smaller than you think you need—they dissolve into the soup and become part of the broth itself.
- Garlic (2 cloves, minced): Add it after the soffritto and stir constantly for just a minute so it releases its aroma without burning.
- Chicken broth or water (8 cups): Use low-sodium broth if you can because you're adding ham, which brings its own saltiness to the party.
- Bay leaves (2) and dried thyme (1 tsp): These two herbs are the quiet backbone—they make the soup taste like you know what you're doing even on days when you're just following along.
- Black pepper and salt: Freshly ground pepper tastes completely different from the pre-ground kind, and in a soup this simple, it actually matters.
Instructions
- Build your flavor base:
- Heat a splash of oil in your pot and add the onion, carrots, and celery together—this is called a soffritto, and it's the secret opening scene of nearly every good soup. Let them get soft and a little golden, about 5-7 minutes, and your whole kitchen will smell like something important is happening.
- Welcome the garlic:
- Add your minced garlic and stir it constantly for just one minute—you want to hear it sizzle and smell it bloom, but not brown, because burnt garlic tastes bitter and will haunt you through the whole pot.
- Gather everything into the pot:
- Stir in the split peas, ham hock, bay leaves, thyme, and pepper all at once, then pour in your broth and give it a good stir. This is the moment where all your separate ingredients become one mission.
- Let it simmer low and slow:
- Bring it to a boil first, then turn the heat down low, cover it, and let it bubble gently for 1 to 1.5 hours, stirring every so often so nothing sticks to the bottom. You'll watch the peas break down gradually, and around 45 minutes in, the soup will start to thicken and turn creamy—that's when you know you're getting close.
- Rescue and return the ham:
- If you used a ham hock, fish it out carefully, let it cool just enough to handle, then shred any meat from the bone and discard the bone and fat. Return all that smoky meat back to the pot, where it belongs.
- Taste and adjust:
- Remove the bay leaves and taste it—this is your chance to add salt or pepper until it tastes exactly right to you. Everyone's broth is different, so trust your own tongue here.
- Serve it hot:
- Ladle it into bowls while it's steaming and serve it with crusty bread or crackers so you can soak up every bit of broth.
Pin I made this soup during a snowstorm when the power flickered on and off all afternoon, and somehow having a warm pot on the stove felt like the most solid, real thing in an uncertain day. My kids huddled around the table with their bowls, and nobody complained about vegetables or asked what was in it—they just ate and asked for more, which might be the greatest compliment a soup can get.
When You Want It Smoother
If you like your soup creamy rather than chunky, use an immersion blender to partially puree it right in the pot—I usually blend just enough to make it velvety while leaving some texture so it still feels substantial. Some people go full smooth, and that's beautiful too, but I find the halfway point hits that sweet spot between comfort and actual nourishment.
Ways to Make It Your Own
This soup is honestly forgiving enough that you can swap and adjust without fear—I've made it with smoked turkey leg when I wanted something lighter, and it was just as delicious, just different. My sister adds diced potatoes to make it more filling for her family, and a friend always stirs in fresh parsley at the end for brightness and color, which actually makes a visible and taste difference.
Storing and Reheating
This soup gets better the next day as the flavors mellow and deepen—I actually make it on purpose when I know I'll want leftovers because day two tastes even more developed than day one. It keeps in the fridge for about 4 days and freezes beautifully for up to 3 months, though honestly it rarely lasts that long in my house.
- Reheat it gently on the stove over medium heat rather than blasting it in the microwave, which somehow changes the flavor.
- If it's thickened too much after sitting in the fridge, just add a splash of broth or water and stir until it's the consistency you want.
- Freeze it in portions so you can thaw exactly what you need instead of always thawing a huge batch.
Pin Every time I make this soup, I'm reminded that the best recipes aren't the complicated ones—they're the ones that show up when you need them most. This one does that without fail.
Recipe Questions
- → What type of ham works best for this dish?
Smoked ham hock adds deep flavor and richness, but diced cooked ham can be used as a convenient alternative.
- → Can I use water instead of chicken broth?
Yes, water works fine though broth enhances the savory depth and overall taste of the dish.
- → How long should the split peas cook?
Simmer the split peas for about 1 to 1 1/2 hours until tender and the mixture thickens nicely.
- → Is it possible to make this smoother in texture?
Using an immersion blender partially or fully can create a creamier, smoother consistency if desired.
- → What herbs complement the flavors best?
Bay leaves and dried thyme add subtle earthiness that pairs well with the smoky ham and sweet vegetables.
- → Can I substitute smoked turkey for ham?
Yes, using smoked turkey leg offers a lighter alternative while maintaining a smoky flavor profile.