The ultimate cold-weather classic, Pea and Ham Soup is a rich and hearty dish that’s been warming hearts for generations. The secret to its deep, savory flavor lies in the smoked ham hock, which infuses every spoonful with irresistible richness. Paired with split peas that melt into a velvety base and simple aromatics like onion, carrot, and celery, it’s a one-pot wonder you’ll want to make over and over. Whether you’re craving a nourishing midweek meal or planning to meal-prep comforting lunches, this soup ticks all the boxes. It’s budget-friendly, loaded with nutrients, and gets better with time, making it ideal for batch cooking. Serve with crusty bread or toasted sourdough for the ultimate experience.
Full Recipe:
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, chopped
2 celery sticks, chopped
1 bay leaf
1 smoked ham hock
1 lb dried split green peas, rinsed
8 cups water
Salt and pepper to taste
Directions:
Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until translucent.
Add carrots and celery, cook for another 5 minutes, stirring occasionally.
Place the ham hock into the pot and add the split peas, bay leaf, and water. Bring to a boil.
Reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the peas have broken down and the soup is thickened.
Remove the ham hock, shred the meat, and discard the bone and skin. Return shredded ham to the soup.
Season with salt and pepper to taste. Simmer for 10 more minutes before serving.
Prep Time: 10 minutes | Cooking Time: 2 hours | Total Time: 2 hours 10 minutes
Kcal: 290 kcal | Servings: 6 servings