split pea soup recipe with ham hock

Split Pea Soup Recipe with Ham Hock

Nothing beats a bowl of split pea soup when it’s cold outside. This recipe has ham, split peas (of course), and bacon. The ham hock releases a lot of flavor as it slowly cooks into the soup. The bacon is good for salty crunch.  If you haven’t got a ham hock or bacon, salt pork works fine.  Add some crusty bread, or a sandwich, and you’ve got lunch.

The original recipe came from the NY Times Cookbook, but I’ve changed it a bit.  For one thing, it made up to 10 servings (which means one person would be eating soup for a very long time)!  This recipe is only for four servings. Just enough to enjoy it without feeling like you are drowning in split pea soup!

That recipe also called for celeraic (which I never have) and salt pork. Salt pork is fine, but I found it worked really well with bacon (preferably Trader Joe’s no nitrate bacon).

It also freezes well, so you can save some soup for later.

Substitutions and Variations for Split Pea Soup with Ham Hock

  • the original recipe called for 1/2 C diced leek (great for flavor, but not something I usually have in the fridge); if you use it, reduce the amount to about 1/4C.
  • cut up a frankfurter or a chunk of kielbasa, cook it and add it to the soup
  • add a carrot for a bit of sweetness
  • top with croutons
  • cook some extra bacon, crumble it, and top the soup with it
  • add freshly grated parmesan cheese
  • add a parmesan or Manchego cheese rind to the soup while it’s simmering


More Soup Recipes

Lentil Bean Sausage Soup

Red Lentil Soup with Carrots

Moroccan Chicken and Bean Soup

Image of soup in blender with towel thanks to joelk75

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