Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Es’s Split Pea and Smoked Pork Hock Soup (Eisbein)

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

2 diced carrots **
2 diced celery ribs **
2 diced medium onions **
3 cups dried spit peas
1 cup dried green lentils
freshly crushed black pepper
dried thyme
±2.2 kg Smoked pork hock (Eisbein) [We used 2 medium size pork hock with bone in]
Day 1:
Place split peas in a large container, cover with boiling water and leave for 1½-3 hours, or if you can overnight.  Top up with water as needed.
Do the same with the split peas, in a separate container.
Place Eisbein, bone in and skin on in a very large pot, and cook for 3-4 hours till the meat is soft and tender. No spices needed as you will add the spice to the soup.
Day 2:
Take the hock out of the pot and keep aside.
Use the liquid from the pot in which you prepared the hock, add ½-¾ of the fresh vegetables as well as ½-¾ of the peas and lentils.
Cook till soft and mushy, you can even use a hand blender to puree it.
Spice to your own liking and feel free to add whatever other spices you prefer.
Cut up the tender hock in decent bite size chunks and add to the pot.
Return back to stove and bring to a boil and simmer for another 30-45 minutes
Add the remainder of the fresh veggies and soaked peas and lentils to the mix.
Continue and simmer for another 30-45 minutes, stirring occasionally.
Cooks Note:  The last batch of the vegetables and soaked peas and beans, we do not cook till mushy, as we prefer to have some chunky pieces as well.
Test and adjust any seasonings and remove from heat.
Dish us, and garnish with pulled pieces of meat and chopped parsley and fresh grated parmesan cheese.
**  Feel free to increase the fresh vegetables, again this is personal preference.
Own creation, prepared, tried and tested by: Es Slabs

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

4 thoughts on “Es’s Split Pea and Smoked Pork Hock Soup (Eisbein)”

    • Mwah – thank you so much dear – Please if you can provide feedback on what you tried and tested.
      Remember, this one is one that I made, and it’s very versatile, so add or delete and make it your own. I promise you next time when I make it, it will not be the same.
      Thanks again for trying out recipes from my blog. <3 it


Leave a Comment