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Split Pea Soup With Ham Hocks

    This ham hock and split pea soup stovetop recipe takes minutes to prepare and can simmer all afternoon. Warm, delicious and loaded in fiber and protein – it is sure to hit the spot and keep you full throughout the afternoon.

    Split Pea Soup With Ham Hocks

    Anyone else love soup season as much as I do? Healthy, affordable, and oh-so-comforting, I love getting cozy with a warm bowl of soup as the temps drop.

    Pouring Split Peas in Pot

    Hearty, smoky and full of chunky vegetables, the best part about this Split Pea Soup with Ham is that it literally takes minutes to prepare and can sit and simmer all afternoon.

    Split Pea Soup Easy Recipe

    Do you brown bag it to work? Make a big batch on Sunday and bring it to work throughout the week.

    Hearty Split Pea Soup with Ham

    Never used a ham hock? Look for them near the ham area of your meat department. They cost just pennies and are a great way to flavor soups and greens.

    Split Pea Soup with Ham Recipe

    Don’t have one on hand? Try a few slices of bacon or ham instead. A little smoky, salty flavor will enhance the whole pot. Looking to do a slow cooker version instead? Take a look at this recipe.

    Easy Split Pea Soup with Ham Recipe

    Your spoon is waiting.

    Can pork hocks be used instead of ham hocks?

    Yes. Either will work.

    Hearty Split Pea Soup with Ham

    Split Pea Soup With Ham Hocks

    4.39 stars average
    This stovetop split pea soup recipe takes minutes to prepare and can simmer all afternoon. Warm, delicious and loaded in fiber and protein.
    PREP: 10 mins
    COOK: 45 mins
    TOTAL: 55 mins
    Save
    Servings: 4

    Ingredients
     

    • 3 carrots (diced)
    • 1 medium onion (diced)
    • 2 celery stalks (diced)
    • 1 teaspoon dried oregano
    • 2 leaves bay
    • 3 cloves garlic (minced)
    • 2 cups split green peas (dried and sorted)
    • 1 smoked ham hock
    • 4 cups chicken broth (low sodium)
    • 2 cups water
    • salt and pepper to taste
    • Balsamic vinegar (optional garnish)

    Instructions
     

    • Saute carrots, onion and celery in a large soup pot over medium high heat using non stick spray.
    • Season with salt and pepper before adding oregano, bay and garlic.
    • Saute 60 more seconds then add peas and ham hock.
    • Season with a bit more salt and pepper then add in broth and water. Bring to a boil then simmer for 45 minutes until peas are tender.
    • Check for seasoning and add salt or pepper if needed.
    • Remove ham hock and bay leaves before serving with a splash of balsamic on top to taste.

    Notes

    Excellent source of Vitamin A and Iron, good source Vitamin C and calcium

    Nutrition

    Serving: 2cupsCalories: 306kcalCarbohydrates: 68.2gProtein: 27.1gFat: 0.6gSaturated Fat: 0gCholesterol: 0mgSodium: 1438mgFiber: 25g
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    23 Comments

    1. Hi! What do you mean by dried and sorted for the split peas? Also do you pull the meat off the ham hock after simmering for 45 minutes? Your soup looks like it has chunks of ham in it! Looks so good! Thanks!

    2. Cub Grocery sells “pork hocks.” How are they different from ham hocks? I don’t like the nitrate/nitrite chemicals used to smoke pork, and their pork hocks are not smoked. Will pork hocks make this soup taste different than ham hocks?

    3. Interested in trying out this recipe but I am wondering…what does c mean as a measurement, e.g. 2 c water / 2 c split green peas?

      Thank you.

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