Pea Soup Recipe With Ham: Smoky Depth in Every Bowl

This hearty soup combines tender peas with smoky ham for a comforting meal. The slow simmering process allows flavors to meld beautifully.

Each bowl delivers rich, savory depth with minimal effort. Perfect for chilly evenings when you want something warm and satisfying.

Ingredients for Pea Soup Recipe with Ham

Pantry staples plus a smoked ham hock make this soup deeply satisfying.

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The ham hock is non-negotiable here—it gives that smoky, meaty depth you can’t fake. Look for a meaty one at the grocery store (not just the bone) or hit up a butcher shop if you want the good stuff. Most supermarkets carry them near the bacon. If you’re using a leftover Easter ham bone, even better—just make sure there’s still some meat on it. The split peas should be bright green, not dull or dusty (that means they’re old).

No ham hock? Smoked turkey legs work in a pinch, or use diced ham (about 2 cups) and add a teaspoon of liquid smoke. Out of thyme? Marjoram or rosemary are decent swaps. Vegetable broth instead of chicken? Sure, but add a bouillon cube for extra richness. The celery leaves might seem like a hassle, but they pack a ton of flavor—don’t toss them.

Soup tastes even better the next day, and it freezes like a dream. Store leftovers in the fridge for up to 5 days or freeze for 3 months. Just know the peas will thicken it more as it sits, so you might need to thin it with a little water when reheating.

Step-by-Step Instructions for Pea Soup With Ham

Simple, hearty, and packed with smoky flavor—this method delivers every time.

Step 1: Sauté the Aromatics for a Flavor Base

Heat the 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced yellow onion, carrots, and celery stalks. I like to cook these for 5-7 minutes, stirring occasionally, until the onion turns translucent and the veggies soften slightly.

Add the minced 3 cloves garlic cloves and cook for another 1 minute until fragrant. This step builds the foundation of flavor for the soup, so don’t rush it—undercooked aromatics can taste harsh. You’ll know it’s ready when the kitchen smells rich and inviting.

Step 2: Brown the Ham Hock and Add Peas

Push the vegetables to one side of the pot and add the 1 lb smoked ham hock to the cleared space. Let it brown lightly for 2-3 minutes on each side. This step deepens the smoky flavor that makes this dish special.

Stir in the 1 lb dried green split peas, 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper. Coat everything in the oil and aromatics, toasting the peas for 1 minute to enhance their nutty flavor. You’ll notice the peas turn slightly brighter in color.

Step 3: Simmer Until Peas Are Tender

Pour in the 6 cups chicken broth and add the 1 whole bay leaf. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for 1 hour to 1 hour 15 minutes, stirring occasionally, until the peas are completely soft and the ham hock is tender. You’ll know it’s ready when the peas break apart easily with a spoon and the soup has thickened slightly. If the soup looks too thick, add a splash of water.

Step 4: Shred the Ham and Finish the Soup

Remove the ham hock from the pot and let it cool for 5 minutes. Once cool enough to handle, shred the meat off the bone, discarding any skin or gristle. Return the shredded meat to the pot and stir to combine.

Give the soup a taste and adjust the seasoning if needed. I often find it needs a bit more salt, but that depends on the saltiness of your ham and broth. Let the soup simmer for another 5 minutes to meld all the flavors together. The texture should be creamy and hearty, with a perfect balance of smoky, savory, and slightly sweet flavors.

Essential Equipment for pea soup recipe with ham

Must-Have Tools

To make your pea soup recipe with ham a success, start with a sturdy 6-8 quart Dutch oven or stockpot. Brands like Le Creuset or Lodge provide even heat distribution, perfect for slow-cooked soups. A wooden spoon is also essential for stirring without scratching your pot.

A sharp chef’s knife (try Wüsthof or Victorinox) will help you dice ham and chop veggies efficiently. Don’t forget a cutting board—preferably large—to keep prep organized.

Nice-to-Have

For extra convenience, an immersion blender (like Cuisinart’s SmartStick) makes pureeing a breeze if you prefer a smoother texture. A ladle with a long handle ensures easy serving, and a fine-mesh strainer helps skim impurities if needed.

Budget Alternatives

No Dutch oven? A large, heavy-bottomed pot works just as well. Swap a pricey knife for a affordable Santoku, and use a fork or whisk in place of a ladle. Even basic tools can yield delicious results!