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Split pea soup has a reputation for being bland. I get it. Most versions are pale, watery, and taste like nothing in particular.
This one is different. A ham hock gives it a deep, porky backbone, and smoked paprika adds a layer of smokiness that carries through every bite. The peas dissolve on their own into a thick, silky texture without any blending.
It’s the kind of soup that gets better as it sits, much like a smoky carrot and white bean soup that deepens in flavor overnight. Make it Sunday, eat it Monday, and it’s even thicker and richer.
One pot, pantry ingredients, and about 80 minutes of mostly hands-off time.
Why You’ll Love This Recipe
- Naturally thick without any blending or cream
- Deep smoky flavor from two simple ingredients
- Freezes perfectly for easy weeknight meals later
- Budget-friendly with mostly pantry staples
Ingredient Notes
- Green split peas: No soaking needed. Rinse them well and pick out any debris. Yellow split peas work too and give a slightly milder, earthier flavor.
- Ham hock: A smoked ham hock gives the richest flavor. If you can’t find one, use 150g of diced smoked bacon or a smoked turkey leg instead.
- Smoked paprika: Use Spanish smoked paprika, not sweet paprika. It’s the main driver of the smoky depth here, so don’t swap it for regular paprika.
- Chicken stock: Low-sodium stock lets you control the salt, since ham hocks can be quite salty on their own. Water works in a pinch but the soup will taste thinner.
- Celery: Two stalks add a quiet bitterness that balances the richness of the peas. Leek can replace celery if that’s what you have.
- Bay leaves: Two dried bay leaves while the soup simmers add a subtle herbal note. Remove them before serving.
Smoky Split Pea Soup
Ingredients
Method
- Heat olive oil in a large dutch oven over medium heat. Add onion, celery, and carrot and cook for 6 to 8 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- Add garlic, smoked paprika, and dried thyme. Stir and cook for 30 seconds until fragrant.
- Add the rinsed split peas, ham hock, chicken stock, water, and bay leaves. Stir to combine and bring to a boil over high heat.
- Once boiling, reduce heat to low, set the lid slightly ajar, and simmer for 60 to 70 minutes, stirring every 15 minutes, until the peas have completely broken down and the soup is thick.
- Remove the ham hock and place on a cutting board. Use two forks to pull the meat off the bone, discarding the skin and fat. Shred the meat into small pieces.
- Remove and discard the bay leaves. Stir the shredded ham back into the soup.
- Taste and season with salt and a squeeze of lemon juice if using. Serve hot.
Notes
Tips for Success
- Rinse split peas under cold water until the water runs clear to remove excess starch before adding to the pot.
- Sauté the onion, celery, and carrot for at least 6 minutes until soft before adding liquid for the best base flavor.
- Add the smoked paprika with the vegetables and let it toast in the oil for 30 seconds before adding stock.
- Shred the ham hock meat finely and stir it back in at the end so every spoonful has some meat.
- If the soup thickens too much on reheating, add a splash of water or stock and stir over medium heat until loose.
Variations
- Vegetarian version: skip the ham hock and use 1 tsp smoked liquid aminos and a parmesan rind for depth.
- Spiced version: add half a teaspoon of ground cumin and a pinch of cayenne with the smoked paprika.
- Slow cooker version: add all ingredients to the slow cooker and cook on low for 8 hours or high for 5 hours.
Storage and Reheating
Store cooled soup in an airtight container in the fridge for up to 5 days. The soup will thicken significantly as it sits, which is normal.
To reheat, add a splash of water or stock and warm over medium-low heat, stirring occasionally until hot. It reheats well in the microwave too, covered, in 2-minute intervals.
For freezing, let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve the soup in deep bowls with a thick slice of crusty sourdough or crispy gluten-free almond flour crackers for dipping. A drizzle of olive oil and a pinch of smoked paprika on top makes it look as good as it tastes.
For a full meal, pair it with a simple green salad dressed with lemon and olive oil, or a crisp cucumber and dill salad bowl on the side. The brightness cuts through the richness of the soup nicely.
If you want to stretch it into something heartier, serve over a scoop of cooked white rice in the bowl. It turns the soup into something closer to a thick stew.
FAQ
Why is my split pea soup not thickening?
Split peas need time to fully break down, usually 60 to 70 minutes of simmering. If it’s still thin after that, remove the lid and cook uncovered for another 15 minutes to reduce the liquid.
Can I use yellow split peas instead of green in this soup?
Yes, yellow split peas work well here. They have a slightly milder flavor than green, but the smoky paprika and ham hock carry enough flavor that the difference is small.
How do I store smoky split pea soup if I want to freeze it in portions?
Let the soup cool fully, then ladle into freezer-safe containers or zip-lock bags in 1 to 2 cup portions. It keeps for up to 3 months and thaws overnight in the fridge.
What can I serve with smoky split pea soup to make it a full dinner?
Crusty sourdough bread is the classic match and it handles the thick texture well. A bitter green salad or a simple coleslaw on the side rounds out the meal.
Is smoky split pea soup gluten-free?
Split peas and all the main ingredients here are naturally gluten-free. Just check that your smoked paprika and stock are certified gluten-free if you’re cooking for someone with celiac disease.
What is the difference between split pea soup and ham and pea soup?
They’re often the same dish with different names. Ham and pea soup always features visible pieces of ham, while split pea soup sometimes uses just a smoked hock for flavor with the meat shredded in or left out entirely.
