SaveSmoky Split Pea Soup
Ham hock, bay, thyme, and a splash of sherry vinegar. Old-school stockpot soup that freezes forever.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $10.00 · $1.67/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 tbsp olive oil
- 1 piece smoked ham hock (about 1 lb)
- 1 large yellow onion (diced)
- 3 piece carrots (diced)
- 3 stalk celery (diced)
- 4 cloves garlic (minced)
- 1 lb green split peas (rinsed)
- 8 cup chicken stock
- 2 piece bay leaves
- 6 sprig fresh thyme
- 1 tsp black pepper
- 1 tsp kosher salt (to taste at end)
- 1 tbsp sherry vinegar
- 2 tbsp fresh parsley (chopped)
- 1/4 cup crème fraîche (optional, to serve)
Instructions
- 1
Heat oil in a stockpot over medium-high. Sear ham hock all sides 5 minutes, remove.
Searing the hock before building the soup gives the whole pot a layer of roast depth.
- 2
Add onion, carrot, celery. Cook 8 minutes until softened and edges brown. Add garlic, 1 minute.
- 3
Add split peas, stock, bay, thyme, pepper. Return ham hock, fully submerged.
Don't salt yet — the hock is salty and peas need to soften first.
- 4
Bring to a boil, reduce to a bare simmer. Cook 75-90 minutes, stirring occasionally, until peas break down into a creamy porridge.
Stir from the bottom — split peas settle and scorch if you don't.
- 5
Pull the hock to a plate. Shred meat, discard fat, skin, bone. Return meat to pot. Fish out bay and thyme stems.
Older hocks can make the soup overly salty — taste before adding more.
- 6
For extra-silky texture, blend half with an immersion blender, leave half chunky.
Texture contrast > uniform purée.
- 7
Stir in sherry vinegar, taste for salt. Serve with parsley and a dollop of crème fraîche if you like.
Vinegar at the end cuts the earthiness — transforms split pea soup from plain to craveable.
Pairs With
Stone Smoked or similar
Echoes the ham hock's smoke.
Austrian white
Peppery, dry — cuts the richness.
Tart, earthy
Fall orchard flavor leans into the pork.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Yellow split peas work too — milder, prettier color.
- •A ham bone from a holiday spiral ham is ideal. Freeze them specifically for this.
- •Croutons made from stale rye bread are the traditional topping.
Substitutions
- ham hock → diced smoky bacon (6 oz) + 1 tsp smoked paprika
- sherry vinegar → apple cider vinegar
Leftovers
Refrigerate 5 days. Thickens to a paste — loosen with stock. Freezes 3 months.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
