Split Pea Soup with Ham Hocks

Yield:
4 to 6 servings
Ingredients
  • 1/4 cup olive oil
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 1 -pound bag split peas, rinsed and picked through
  • 1 1/2 pound smoked ham hock
  • 2 quarts chicken stock, water, or combination
  • Salt and freshly ground black pepper
Directions

In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.


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4.7 73
Add a bay leaf & a bit of garlic and voila! I serve this wonderful soup in bread bowls ;) item not reviewed by moderator and published
Great base recipe. I added some celery to mix. Added about 4 oz split peas over what the recipe called for based on the amount of stock I added to the pot - was afraid it would be too thin with only 1# of split peas. Worked out great! Can't wait to make it again and tweak it some more. A keeper for sure! item not reviewed by moderator and published
Nice recipe. I basically used it as a base and really went out on my own. Instead of using olive oil to brown down the onion, I threw the smoked ham hocks in the pan, bare, over med-hi heat, and let the some of the fat come off of them. Then I put the onions in and let it all sweat together for a while, letting the hocks brown on the pan. Then I threw in 4cups chicken stock and 2cups of white wine (pinot grigio) to deglaze the pan, and added fresh thyme, 3 bay leaves, some garlic and salt and pepper, the carrots and celery. I let that cook for an hour, basically making a stock, then added the split peas and let them cook down in a simmer for another hour. I removed the hocks, let them cool a bit and picked off what was left on them and returned it to the pan. Really good. item not reviewed by moderator and published
No way you need 2 inches of stock or water on top of the ingredients, I ended up with a ton of liquid that did not get absorbed by the split peas. What a waste item not reviewed by moderator and published
My Mom wanted split pea soup. No ham bone, and I wasn't cooking a ham! I bought two ham hocks at the store and followed the recipe, only adding a some garlic powder and potaotes the last 45 minutes of cooking. This receipe is a keeper item not reviewed by moderator and published
Nice and simple recipe! item not reviewed by moderator and published
Omg, this is so delicious! It tastes so rich and it's so healthy! It was so easy to make, I threw it together with two toddlers running around! Yum, a new staple! item not reviewed by moderator and published
I followed the recipe exactly, and it's delicious! : item not reviewed by moderator and published
I loved this recipe very much, even though it's our family's traditional soup and was made a million times before. I made this soup in June of 2009, and wrote the recipe down and kept it in my cooking files. I loved this particular recipe by Dave especially, because of it simplicity and good ingredients, and quickness of cooking and great taste ! I usually use smoked cooked ham bone with it's meat. I use hot water and chicken low sodium broth mixture, and add some finely chopped garlic for a flavor. At the end, I add some whole grain oats instead of barley (that I used before. Like many other folks, I omit salt, but add a bit of sugar when soup is cooked. My soup was ready in 1 hr 30 min, on simmer; I cooked it in my heavy aluminum pot with tight lid. item not reviewed by moderator and published
This was amazingly simple and very delicious. I used about 2 lbs of ham hocks because the ones I got at the store were so big and it was great as I got a little more meat off of them for the soup! This is a winner! item not reviewed by moderator and published
Excellent! Mine took twice the amount of time to cook (2 hrs., but it's probably because I let it simmer really low. I added some canadian bacon to the shredded ham hock meat just before serving and also garnished with some home-made herb croutons. Nothing like a big bowl of hot soup to warm the soul (and tummy on a cold winter night! item not reviewed by moderator and published
This was soooo And easy to make!! The ham hock i had was a lot bigger and needed more stock/water that i ended up adding another bag of split peas and also more veggies after about an hour. It was really delicious and hearty.. my fussy husband who does not do leftovers had the soup for 3days in a row. This was an awesone recipe for a novice cook like myself. I will definitely bemaking it again! item not reviewed by moderator and published
So simple yet soooo good. I like to simmer a big ole' ham bone with the peas and add extra ham, leftovers from the ham dinner... I like to simmer this soup all day, really low heat...take out bone, gather the meat, add it and extra meat if you want and simmer for 30 more minutes. Big bowl of soup and crunch bread.....delish! item not reviewed by moderator and published
Everyone loved this version. I have friends asking for this recipe. I love that it's super simple. I will add, the family loves the water version. Not big fans of the stock version. Too rich for the kids. item not reviewed by moderator and published
Good, classic split pea soup. item not reviewed by moderator and published
Sounds great, but....I would add a couple of chopped leeks. Also I cannot believe that any chef or home cook will add the sauteed veggies at the same time as the peas and then boil it. I find it much better to add the vegetables (sautéed or not AFTER the peas and pork hocks have been 3/4 of the way cooked. That way there is still some substance to the veggies, which I prefer. And it is not all turned into baby food. PS: I do not sautée the veggies. Don't need the added cals of butter or olive oil. item not reviewed by moderator and published
Simple and delicious. I did a rustic chop on my veggies for more texture. I used all chicken stock, no water. I let it simmer for an additional hour...Perfection! I will make this again and again. item not reviewed by moderator and published
Wonderful recipe! Very simple, costs about 10$ of ingredients. I signed up on foodnetwork just to rate this. I simmered 3 hours to meet my taste. item not reviewed by moderator and published
Absolutely delicious. I cooked it quite a bit longer, more like 4 hours, as like the peas softer.i couldn't find a ham hock so I used a sliced ham. It was thick, delicious and very filling. Will definitely make this again. Thank you item not reviewed by moderator and published
Loved this. It was perfect with a handful of flavored croutons added to the top. item not reviewed by moderator and published
This soup had great flavors, but the ingredient list was not that helpful. In particular, this soup would have benefited from more specific guidance on chicken stock to water ratio. Mine came out too salty, and I couldn't dilute it properly without throwing off the aromatics. item not reviewed by moderator and published
This was fantastic. I didn't have any ham hocks, so I used ham shanks I found at my local grocery store. I also had some bacon that needed to be used. So I diced the bacon and cooked till crisp and removed. Then sauteed the onion, celery and carrots in the bacon fat. I added home made chicken stock (which is the best, IMO instead of canned/boxed. Added the shanks and simmered for about 1/2 hour then added the split peas and cooked according to the rest of the recipe. Used some of the bacon bits for garnish. My husband was on cloud nine with this one. If I could rate it higher than a 5, I would! item not reviewed by moderator and published
This was great! The glaze from the ham gave it a slightly sweet taste, which made it even more complex and delicious. I used an immersion blender a little bit to give it a thicker texture.....delicious!!!! item not reviewed by moderator and published
Woo! I have been a pea soup hater since childhood -- but no more! This soup is divine! I cooked according to the recipe, but added about 1 tsp of herb de provence and a pinch of thyme. I also used some leftover shredded carrots and chopped them up - perfection. I am completely in love with this soup. It tastes hearty, yet light - and honestly doesn't seem like a pea soup. You can chef this up and be the belle of the soup ball! item not reviewed by moderator and published
This was very good. I also added a tablespoon of liquid smoke and it turned out fantastic! Also added just a few black beans for color and used an immersion blender. Delicious and nice green treat for the holidays! item not reviewed by moderator and published
Really good soup! Easy to make and very tasty. I added sweet potatoes also. item not reviewed by moderator and published
My Dad never wrote a single recipe down.Then,here is Dave L.'s recipe and the Memories evoke a tear~full reminder of every bowl He ever served up.Lovingly rolling every bean in his fingers and rinsing to be "sweated" in water over~night.The fresh Ham Hock{s}were placed gently into the "pot liquor" to not ruin the Beans,turning them to mush.A redolent vapor waffted throughout the House.Additions of whatever suits that Moment.End result? The Best. item not reviewed by moderator and published
This was disappointing. Split pea soup just tastes plain good, however you make it. It warms the soul. But the smoked ham hocks, as smokey as the smelled in the package, did not distribute that smokiness to the rest of the soup. The ham hocks are very salty themselves, but do not make the soup salty. There is plenty of meat on the ham hocks for the soup but not sure you want to eat it. I have made better split pea soup from leftover holiday ham. item not reviewed by moderator and published
Extremely easy to make and probably the best pea soup I have made. Doesnt last long in the house. Although great the same day it does taste better the next day - especially with the Ham Hock left in overnight before being pulled apart for the meat. item not reviewed by moderator and published
Pretty darn good and super easy! Did double the recipe and added two bay leafs, used an emersion blender and turned out awesome! item not reviewed by moderator and published
So easy, so delish! item not reviewed by moderator and published
I made this exactly as written (with chicken broth), and it was fantastic. I am a split pea lover and this has been one of the best. Very easy receipe and would recommend topped with coutons. item not reviewed by moderator and published
MOUTH WATERING & DELICIOUS!!!! This was my first time making split pea soup and I tweaked the recipe a tad. I added 32oz of chicken broth and 32oz of water. I also added some garlic powder a bay leaf and some chopped ham when the beans went in and then used a hand blender to puree the soup when it was finished. Make sure to remove the bay leaf before you puree. I added some additional chopped ham in after I finished pureeing. I served the soup with some texas cheese toast and it was an easy, delicious & affordable dinner! item not reviewed by moderator and published
This recipe is a hit with my family. I use ham instead of ham hocks. I've been making it twice a year for the past couple of years and my family always looks forward to it. It freezes well, too. Just add water to thin it out. item not reviewed by moderator and published
A very tasty soup - perfect for the snowy weather we are having - simple too. I did it with an unsmoked hock first but the second one that was smoked was lovely. item not reviewed by moderator and published
I just finished making this soup..OMG it was great. I had it with croutons that I made from sundried tomato bread from Panera Bread. Yum. item not reviewed by moderator and published
I live in Colorado and ski/snowboard. I made a batch of the GREAT soup and we brought it up with us.It was the best we had and i tell you after a long day of sking this was a treat.It goes really well in a sourdough ball used like a bowl.I really enjoyed how easy it was to make. Thanx David!!! We now have a soup tridtion that will ALWAY'S be good- Chris item not reviewed by moderator and published
This is the second time I have made this soup. The first time was delicious, but the hocks just didn't yield very much usable meat. So, I went with some ham shanks from a butcher, not the pre-packaged hocks or shanks you can find at the chain grocery stores. They were still very cheap, yielded some amazing flavor and were loaded with meat. It took some work to strip down the shank, but it was completely worth it. Also, I absolutely have to add garlic when I cook and it only adds to the flavor of this soup. This is such a simple and delicious recipe for pea soup! item not reviewed by moderator and published
It's a cold and rainy day today and I really wanted some soup for dinner. I don't get home in time, so I asked my husband (who never cooks anything more than a frozen pizza) to make this for us. It looked simple, and it is. Classic Split Pea Soup, just the way it should be. YUM! item not reviewed by moderator and published
I have tried this receipe before and it always comes out great. item not reviewed by moderator and published
I love this recipe. I am a pretty novice cook and have managed to use this recipe as my base to create my own. =) item not reviewed by moderator and published
After making many different split peas soup recipes, this one is the winner and actually overtakes Alton's Curry Split Pea soup - that's really saying something. And it was so easy and very delicious! I used 2 quarts of low sodium chicken broth - no water. Think I'll try it again using leftover ham. item not reviewed by moderator and published
I've never made Split Pea Soup from the ham hock, but this receipt synched it. I always give it my spin on an existing recipe, so I added sliced Zuchinni and yellow and red bell peppers. My spices of choice were Adobo and a pinch of oregano. Just before turning off the flame, I used the back of a latel to smash some of the peas. I also thought about putting the soup in the blender to get that rich green creamy soup, or using an emersion blender. Try it with my spin and see if you lik eit! item not reviewed by moderator and published
If using a frozen bag of peas the recipe doesn't take that long at all. I also used left over ham from the holidays. I simmered the soup for about 30-40 minutes (though didn't need to) only so that the rest of ingredients would absorb the ham flavor. When I took out the ham from the pot, I too, as suggested by another reviewer, pureed the remaining ingredients all together in a blender then placed back in the pot (a hand blender would've worked better, but didn't have one). I cut up the ham into small cubes and placed back into soup. DELICIOUS! Oh yeah begin the recipe as follows, but instead of using peas, replace with leftover 2-3 cups or so of mashed potatoes, and you've got potato soup! Add cheese, bacon bits, or chives on top of soup. item not reviewed by moderator and published
If chicken broth is used (instead of stock on recipe), use ONE can (49 oz.). Two quarts (2 cans) makes too much liquid and the result is..."soupy". Just keep turning the ham bone to make sure all sides get cooked. Be sure to buy the Low Sodium chicken broth to cut down on the salt. (It's plenty salty as it is and none need be added.) This recipe was very easy to prepare and did not need any other seasonings. I added extra ham that I had saved and frozen (then thawed) as the meat off the bone was clearly skimpy. My husband and I loved this soup and plan on usint the recipe again. Delicious! item not reviewed by moderator and published
I literally threw this together just before leaving to get my babies from daycare and it was ready when we got home. I didn't add any salt and used the low sodium broth - I think it would have been too salty otherwise. My family went back for thirds!!! Definitely put all the ham you are going to use in from the beginning, it gets nice and moist. I also added two cloves of garlic and one bay leaf. I have saved it and will use it again. item not reviewed by moderator and published
Great recipe. I picked it because I had all the ingredients in my fridge...including a hamhock from Christmas (which was too big to fit completely in the soup!). I had to use half chicken stock, and half water with a chicken bouilin. It made the soup a little too salty, but still delicious. I ended up blending all of the soup, because I prefer it that way. Does anyone have any advice on using a hamhock twice? I wasn't able to submerge mine fully in the soup, nor did I use all of the meat. I'm hoping to use it to make another batch. Any suggestions? item not reviewed by moderator and published
There are 6 people we have to feed everyday and cost does not alway equal flavor. This is one of the best low cost meals we make. On weekends, the kids love to help me in the kitchen and soup is always on the menu. This recipe is quick, fun, and tasts great. item not reviewed by moderator and published
I had to add thyme, and bay leafs. I blended 1/2 of the soup to make it creamier and added a cubed up ham steak after I took out the ham hocks, there isn't enough meat on them to make it worth dealing with them, but I cut them up anyway as treats for my dog, he loves me :) After all is said and done it was Perfect. so I tweaked it, but the foundation was good enough to make a Great soup. item not reviewed by moderator and published
It may be a function of the hocks I used, but there wasn't as much ham flavor as I would have liked. Like someone mentioned , I used an immersion blender to smooth the soup, but that's more of a preference. I'd definitely recommend this recipe. item not reviewed by moderator and published
I just whipped this soup up for lunch today. It didn't occur to me until after I was halfway through the bowl that I hadn't added any salt. I used reduced sodium chicken broth and between that and the smoked ham hock I felt the soup was salty enough, if not bordering on too salty. Absolutely delicious and definitely one I'll keep in the freezer for those quick lunches or suppers. item not reviewed by moderator and published
Definitely use low sodium chicken stock! I used regular chicken stocken and between that and the ham hock, the end result was too salty for me. However, I will try recipe again. item not reviewed by moderator and published
So easy to make, tasty and a realy family pleaser. I used left over ham instead of the ham hocks and it came out wonderful! item not reviewed by moderator and published
I tryed this recipe for the first time my family and I loved it. It is easy and quick and the flavor is outstanding. item not reviewed by moderator and published
Who knew that such a simple recipe could produce such a tasty dish. This soup was a hit with my entire family and it's healthy too. item not reviewed by moderator and published
I made this soup with a left over ham bone. It was easy to make and very tasty. I did let it cook longer than suggested in order to let the peas break down more - this made the soup thicker and creamier. Will definitely make this one again. Hint - The ham and broth provided plenty of salt, so no need to add more. item not reviewed by moderator and published
This is absolutely hands down the best soup I've ever had!! Easy to make and perfect on a cold winter day. item not reviewed by moderator and published
I love soups in the winter time, and this split pea with ham hocks is a classic. Lots of flavor and easy to make. I love finding meaty ham hocks to use, but have also used grilled ham slices in place with just as much flavor - I like to do a 50/50 split with yellow and green splits for something different too. My dad was a chef and his split pea was one of the best I've ever had, this was pretty darn close. item not reviewed by moderator and published
This soup is easy and so tasty!!! I agree with others though, if you like a thick split pea soup cut down on broth. Also I had to use ham steak because local store doesn't care ham hocks, still turned out wonderful! item not reviewed by moderator and published
Easy,fast and good. item not reviewed by moderator and published
My family loved this recipe. It was quick and easy to make. I used a smoked turkey legs instead of ham hocks. item not reviewed by moderator and published
This soup was easy and delicious. I can't believe it only took an hour for such a rich and creamy soup. I will absolutely make this again. I recommend this recipe to everyone!! Tastes like grandmas!! item not reviewed by moderator and published
Very easy to make, great flavor. Just a hint if you are like me and you like your split pea soup thick don't add so much chicken broth. Another thing I read a review that said he would add more hamhock, DO NOT LISTEN!!!!. Use the required amount, the more hamhock you use the saltier the soup. item not reviewed by moderator and published
The soup came out perfect. I used a 12 oz ham hock and it was plenty. Soup was thick and had great flavor! item not reviewed by moderator and published
The soup was very easy to make came out great! item not reviewed by moderator and published
I must say this was one of the best split pea soups I ever tasted. It was simple to make and tasted even better the next day. After I took the ham hock out I used an immersion blender to make it smooth and then added the ham plus additional ham I had. I will definately make this soup again. item not reviewed by moderator and published
This tastes as expected. item not reviewed by moderator and published
This recipe was easy to prepare and very delicious. This is now the only Split Pea Soup recipe that I will use. item not reviewed by moderator and published
In hindsight, I would use two ham hocks to cook hoping to gain even more of that hammy flavor into the soup. When you heat the soup the next day, it actually thickens. So if you want your soup a bit thinner add some more chicken stock or water before reheating. item not reviewed by moderator and published
This was wonderful. I used the ham hocks only for flavor. It was great even with no meat. Easy, and very satisfying on a cold day. I'm eating that last bowl right now! It's a keeper for sure. item not reviewed by moderator and published
I used a smoke pork shank in place of the hock. It provides a bit more meat and serves the same purpose. You might also try pureeing the soup with an immersion blender prior to adding the meat back to the pot. Nice and creamy. One of the easiest, and tastiest split pea recipe I've tried. item not reviewed by moderator and published
This was very easy to make and delicious! item not reviewed by moderator and published
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