Go Back
Bowl of thick smoky split pea soup with shredded ham, olive oil drizzle, and smoked paprika on a wooden table

Smoky Split Pea Soup

A thick, smoky split pea soup made with ham hock and smoked paprika. One pot, no blending, and ready in about 90 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 4 garlic cloves, minced
  • 2 tsp smoked paprika Spanish smoked, not sweet
  • 1 tsp dried thyme
  • 0.5 tsp black pepper freshly cracked
  • 400g / 2 cups green split peas, rinsed picked over for debris
  • 1 large (about 700g) smoked ham hock
  • 1.5 liters / 6 cups low-sodium chicken stock
  • 500ml / 2 cups water
  • 2 bay leaves dried
  • to taste salt add at end only
  • 1 tbsp lemon juice optional, to finish

Method
 

  1. 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.
  2. Add garlic, smoked paprika, and dried thyme. Stir and cook for 30 seconds until fragrant.
  3. Add the rinsed split peas, ham hock, chicken stock, water, and bay leaves. Stir to combine and bring to a boil over high heat.
  4. 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.
  5. 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.
  6. Remove and discard the bay leaves. Stir the shredded ham back into the soup.
  7. Taste and season with salt and a squeeze of lemon juice if using. Serve hot.

Notes

Don't salt the soup until the very end. Ham hocks vary a lot in saltiness, and the stock adds more, so taste first and season from there.