📝 About This Recipe
This soul-warming classic is the epitome of rustic comfort, featuring dried green split peas that simmer down into a naturally creamy, velvet-smooth texture without a drop of dairy. Infused with the deep, wood-fired essence of a slow-smoked ham hock and brightened with fresh aromatics, it is a masterclass in building layers of savory flavor. It’s a hearty, protein-packed bowl of nostalgia that tastes even better the next day as the flavors continue to marry and deepen.
🥗 Ingredients
The Base Aromatics
- 2 tablespoons Extra Virgin Olive Oil (or avocado oil)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into small rounds)
- 2 large Celery Stalks (diced)
- 4 Garlic Cloves (minced)
- 1 Leek (white and light green parts only, cleaned and sliced)
The Heart of the Soup
- 16 ounces Dried Green Split Peas (rinsed and picked over for stones)
- 1 large Smoked Ham Hock (approx. 3/4 to 1 lb)
- 1.5 cups Smoked Ham (cubed, leftover holiday ham works perfectly)
- 6 cups Chicken or Vegetable Stock (low sodium preferred)
- 2 cups Water (to adjust consistency)
Herbs and Seasoning
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves
- 1/4 teaspoon Liquid Smoke (optional, for extra depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Kosher Salt (add only at the end as hocks are salty)
- 1/4 cup Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Rinse the split peas thoroughly in a fine-mesh sieve under cold running water. Pick through them to remove any small stones or debris, then set aside to drain.
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2
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat until shimmering.
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3
Add the diced onion, carrots, celery, and sliced leeks. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
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4
Stir in the minced garlic and dried thyme. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the rinsed split peas to the pot and stir to coat them in the oil and aromatics for about 1 minute.
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6
Pour in the chicken stock and 2 cups of water. Add the smoked ham hock and the bay leaves.
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7
Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid.
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8
Simmer gently for 60 to 75 minutes. Stir every 15 minutes to ensure the peas aren't sticking to the bottom of the pot.
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9
Test the peas; they should be completely soft and starting to break down, creating a thick, creamy consistency. If you prefer a smoother soup, you can use an immersion blender to pulse the soup a few times (remove the hock first!).
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10
Carefully remove the ham hock and the bay leaves. Place the hock on a cutting board, let it cool slightly, then shred any meat off the bone and return the meat to the pot.
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11
Add the 1.5 cups of cubed smoked ham and the liquid smoke (if using) to the pot. Stir and simmer for another 10 minutes to heat the ham through.
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12
Taste the soup. Add salt and pepper only now, as the ham hock may have provided enough saltiness already.
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13
If the soup is too thick, stir in an additional splash of water or stock until your desired consistency is reached.
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14
Ladle into deep bowls and garnish generously with fresh chopped parsley.
💡 Chef's Tips
Always rinse your peas; they carry dust and occasionally small pebbles from the field. Don't salt the soup until the very end; salt can toughen the skins of the peas during cooking and the ham hock is naturally very salty. For a vegetarian version, swap the ham for smoked paprika and a dash of soy sauce to maintain that 'umami' depth. If the soup thickens too much in the fridge (which it will!), simply whisk in a little water or broth when reheating. Using a Dutch oven is ideal as the heavy walls distribute heat evenly, preventing the peas from scorching on the bottom.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread or dairy-free cornbread for dipping. Pairs beautifully with a crisp green salad tossed in a sharp lemon vinaigrette to cut through the richness. Top with homemade garlic croutons for an extra crunch. Enjoy with a glass of dry Riesling or a crisp hard apple cider. A swirl of high-quality olive oil on top adds a luxurious finish.