Split Pea and Ham Soup with Smoked Bone
Hearty, slow-simmered split pea soup built on bacon fat, aromatics, and smoky ham bone or hocks. Peas break down into creamy body without cream; chopped ham adds meaty texture and depth. Traditional comfort food for cooler months, lunch-friendly and deeply satisfying. This version layers bacon renderings with fresh aromatics before the peas, ensuring full flavor integration rather than raw garlic notes.
Ingredients
- 4 slice bacon, chopped
- 1 cup onion, chopped
- ¼ cup celery, chopped
- 1 large carrot, scraped and chopped fine
- 1 tablespoon garlic, minced
- 1 pound dried green split peas, rinsed and sorted
- ½ teaspoon dried thyme, crushed
- ½ teaspoon dried rosemary, crushed
- 2 medium bay leaves, whole
- 7 cup ham stock or chicken stock, or broth
- 1 teaspoon Liquid Smoke(optional)
- 1 meaty ham bone, or 2 smoked ham hocksmushroom stock basevegetarian removesubstitute stock with 7 cups mushroom or vegetable broth plus 2 tbsp soy sauce for umami
- 2 cup smoked ham, chopped small
- 1 ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon Cajun seasoning, like Slap Ya Mamapaprika + cayenne + garlic powder1/2 tspgluten-free add if sauce contains gluten
DIY version; use 1/4 tsp paprika, 1/8 tsp cayenne, 1/8 tsp garlic powder
Full guide →
Instructions
- 1
Cook bacon in soup pot until fat renders but bacon remains chewy; remove and reserve.
- 2
Add onion, celery, and carrot to bacon drippings; cook over medium until tender, about 5 minutes.
- 3
Stir in garlic; cook 1 minute until fragrant.
- 4
Rinse and sort split peas; add to pot with thyme, rosemary, and bay leaves. Stir 1 minute.
- 5
Pour in stock, add Liquid Smoke if using, and ham bone or hocks.
- 6
Bring to boil, then reduce heat to very low. Simmer uncovered 1 hour, stirring occasionally.
- 7
Add chopped ham and reserved bacon; continue simmering 30 minutes until peas break down and soup thickens.
- 8
Remove and discard bay leaves.
- 9
Season with salt, pepper, and Cajun seasoning; taste and adjust.
Tips
Render bacon gently over medium heat to build fat base without crisping; this distributes flavor evenly. Soft bacon also integrates better into finished soup.
Sort peas before adding to catch small stones or debris that may hide in dried legumes; rinsing removes starch and dust.
Taste after adding salt, pepper, and Cajun seasoning; smoked meats vary in saltiness, so adjust gradually to avoid over-seasoning.
Good to Know
Refrigerate in airtight container up to 4 days. Soup thickens upon cooling; thin with stock or water when reheating.
Prepare through step 5 (stock added, before simmering). Cool, refrigerate up to 24 hours. Bring to boil, then simmer 1.5 hours total instead of 1 hour initial + 30 minute final.
Ladle into bowls. Pair with crusty bread, oyster crackers, or cornbread. Offers light meal on its own or starter to heartier dinner.
Common Mistakes
Do not crisp bacon; soft, half-rendered bacon distributes evenly and adds mouthfeel. Crispy bacon fragments sink and add unwanted texture.
Do not skip sorting peas; small stones or debris can crack teeth.
Do not oversalt early; smoked ham and ham hocks already contribute saltiness. Add salt at the end and taste first.
Substitutions
Gluten-Free Swaps
DIY version; use 1/4 tsp paprika, 1/8 tsp cayenne, 1/8 tsp garlic powder
Full guide →General Alternatives
FAQ
Can I use ham hocks instead of a ham bone?
Yes. Use 2 smoked ham hocks (source offers this as alternative). Hocks contain more meat and contribute similar smoky depth; they will soften and partially fall apart into the soup, which is acceptable. Simmer time remains 1 hour + 30 minutes.
What if I don't have Liquid Smoke?
Liquid Smoke is optional (marked as such). Omit it entirely. Ham bone or hocks provide sufficient smoke flavor. For deeper smokiness, choose hocks labeled 'smoked' and extend final simmer to 40 minutes.
Can I freeze split pea soup and how long will it keep?
Yes. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw in refrigerator overnight. Reheat gently on stovetop over medium-low, adding water or stock to reach desired consistency; peas absorb liquid during storage.