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Old School Moreish Split Pea and Ham Hock Soup
Old Fashioned Moreish Split Pea and Ham Hock Soup That Freezes Beautifully
A classic Peas, Ham Hock, and Proper Winter Warmth Soup made the old-fashioned way, slow-cooked and deeply comforting, and perfect for cold days, batch cooking, and freezer-friendly meals.
Why You’ll Love and Enjoy Moreish Split Pea and Ham Hock Soup
- It’s hearty, filling, and tastes even better the next day.
- One pot, simple ingredients, and freezer-friendly comfort food at its best.
Split Pea and Pork Ham Hock Soup
- Prep Time: 15 minutes
- Soak Time: 2 hours
- Cook Time: 2 hours
- Total Time: 4 hours 15 minutes
- Yield: 8–10 depending on size 1x
- Category: Soups, Stews
- Method: Easy
Description
This is the kind of soup you make once and crave again before the pot’s even empty. It’s humble, hearty, and exactly what split peas and a good pork ham hock were meant to become.
Ingredients
- 900 g split peas (1 packet)
- ± 1.25 L boiling water, for soaking the split peas
- 1 medium to large pork ham hock (bigger = more meat, always a win)
- 1 large onion, chopped
- Hot water, as needed for cooking
- Salt and spices of your choice, to taste
- We keep it simple. Salt, maybe black pepper, and a bay leaf if you have it available.
Instructions
- Add 900 g split peas to a large bowl and pour over ± 1.25 L boiling water.
- Let them soak for about 1–2 hours in boiling water. Longer the better
- If the peas soak up most of the water, top up with a bit more boiling water. Don’t drain them.
- That soaking liquid goes into the soup later, flavor and all.
- Heat a splash of oil in a pan and gently braise 1 large chopped onion until soft and lightly golden. Set aside.
- Place 1 pork ham hock into a large pot.
- Add enough hot water to cover it, along with your chosen salt and spices.
- Bring to a gentle simmer and cook until the ham hock is about 3/4 cooked, roughly 60 to 75 mins.
- Scoop out 1/2 to 3/4 of the soaked split peas, including some of their soaking water, and add them to the pot with the ham hock.
- Top up with hot water as needed so everything stays comfortably submerged.
- Simmer until the peas are completely mushy and the meat is falling off the bone, about 30 to 40 minutes.
- Lift out the ham hock, pull the meat off, and cut it into bite-sized pieces.
- Return the meat to the pot, but keep the bone in there for now. It adds loads of flavor while the soup finishes cooking.
- Add the remaining soaked split peas, the reserved soaking water, and the braised 1 large onion to the pot.
- Simmer gently until these peas are soft but still holding their shape, about 20 to 30 minutes.
- If the soup gets too thick, just loosen it with a splash of hot water.
- Taste and adjust salt and spices. Remove the bone, give everything a good stir, and you’re done.
- If you prefer a smoother soup, blend part or all of it, leaving the meat chunky.
- Serve hot with croutons made from toasted GF bread and, if you like, a drizzle of cream.
- Fair warning, this one’s seriously moreish.
Storage Notes
- This makes a big pot. Let leftovers cool completely, portion into containers, and freeze.
- To reheat, defrost, add a splash of boiling water, and heat until steaming hot. Dinner sorted.
Notes
Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
This split pea and ham hock soup is thick, hearty, and best served in a large pot. Worth the simmer and even better the next day.
Moreish Split Pea and Ham Hock Soup delivers deep comfort with minimal effort and familiar ingredients. It is hearty, freezer-friendly, and satisfying enough to make a full pot feel like a smart decision from the first simmer to the last bowl.
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Thanks for dropping in and checking out the recipes and what’s on offer.
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Yum! Split pea soup is one of my husband’s favorite. I’ll try this recipe. 🙂
Thanks, please let me know how you and if you like it. It’s a staple for us in winter
Brings back memories for me too. Nana hated this soup, but made it because Pop loved it. (I’m sure yours is wonderful, ha!)
Mwah, thanks so much, we love it a lot
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This sounds and looks delicious, so I will definitely be giving it a try #inspirememonday@_karendennis
Thank you so much. I do appreciate your kind words and hope you will also love it
Oh, what childhood memories I have this soup. Thank you for the reminder, Esme! I don’t think I ever appreciated the comfort of this soup as a child, but have grown to love it so.
Thanks for stopping by and your comment. Yes, this reminds me of my dear mother, and we make this in her honor and also talk about her love for it when we enjoy it.
Sounds yummy!
Thanks Ritu
Looks amazing. Perfect for winter
Thanks so much for visiting, I still have some left in the freezer and its a cold and rainy day here so I think I will just thaw the rest and voila all done for our evening meal.
Go for it😊
Thanks
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
Thanks
Yum!
Thank you, although I have to say it myself, yes it’s yummy
🙂
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