Smoky Split Pea and Pork Hock Soup

Smoky Split Pea and Pork Hock Soup uses that smoky broth to build deep flavour. Tender pork, lentils and vegetables finish the job.

Smoky Split Pea and Pork Hock Soup brings pork hock, split peas and green lentils together in a rich homemade flavour.

this For later use

Additional Information

• Can this be frozen? Yes. This soup freezes well, although the vegetables and lentils will soften a little more after thawing. Let it cool completely, portion it into freezer-safe containers, leave a little room for expansion, seal well and freeze for up to 3 months.
• Thaw overnight in the fridge and reheat gently on the stovetop. Add a splash of water if it has thickened too much.
• How long can it be stored and how? Store cooled soup in a covered container in the fridge for up to 4 days. Reheat only the portion you need and make sure it’s piping hot throughout before serving.
• For a large batch, divide the soup into smaller containers rather than putting one huge, hot pot straight into the fridge. It’ll cool faster and more safely.
• Do I really need to soak the lentils? Not strictly. Green lentils generally cook without soaking, but soaking them here keeps the cooking process closer to the split peas and can help them cook a little more evenly.
• Can I use the pork cooking liquid as the soup broth? Yes. That’s where much of the smoky pork flavour comes from. Just taste it first because smoked pork hocks vary in saltiness.
• Why add some vegetables and legumes later? The first batch helps create the thick soup base. The later batch gives you pieces of vegetables, peas and lentils with more texture.
• What if my soup is too thick? Add extra water a little at a time while stirring. The soup will continue to thicken as it cools, so don’t be afraid to leave it slightly looser than you think you need.
• What if my soup is too salty? Add water and avoid adding any more salt. You can also increase the amount of unsalted vegetables or legumes if you have some available.
• Do I have to puree the soup? No. The hand blender is optional. You can leave everything chunky if that’s how you like your split pea soup.

Ingredient substitutions

• Smoked pork hock: Smoked ham hocks or another smoked bone-in pork cut can work. The flavour and salt level will vary, so taste the broth before seasoning.
• Green lentils: Brown lentils are a good substitute. They may soften a little differently, so keep an eye on them as they cook.
• Split peas: Yellow split peas can be used in the same quantity, although the colour and flavour will change slightly.
• Carrots, celery and onions: Adjust the amounts to suit your preference. More vegetables will make the soup even heartier.
• Parmesan: Leave it out or use another hard cheese for serving.
• Fresh parsley: Fresh chives or celery leaves can be used instead

Why You Will Love and Enjoy Smoky Split Pea and Pork Hock Soup

• The smoked pork hock gives the whole pot a rich, savoury flavour without needing a long list of spices.
• The split peas make it thick and creamy while the green lentils and later added vegetables keep some bite.
• It makes a big batch, and honestly, the flavour gets even better after a night in the fridge.

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I don’t think split pea soup should be completely smooth. Are you a smooth split pea soup person, or do you want those chunky bits?

Smoky Split Pea and Pork Hock Soup delivers a thick, savoury bowl filled with tender smoked pork, split peas, green lentils and vegetables. The smoked hock creates a rich broth while the later addition of vegetables and lentils keeps the finished soup from becoming completely soft. It makes a generous batch, reheats beautifully, and gives a proper homemade dinner with very little fuss once the pork is simmering.

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