Split Pea and Ham Hock Soup with Potatoes

Name: Split Pea and Ham Hock Soup with Potatoes
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 bowls
Cuisine: British-inspired
Ingredients: 400 g dried split peas, rinsed; 700 g smoked ham hock; 1 whole large onion, diced; 2 whole carrots, diced; 2 whole medium potatoes, diced; 2 whole bay leaves; 2 l water; 1 tbsp vegetable oil; 1/2 tsp black pepper; 2 tbsp parsley, chopped

Smoked ham hock and split peas simmer into a thick, savory soup with potatoes, carrots and onion.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 20 minMakes 8 bowls

Jump to Recipe

Smoked ham hock and split peas simmer into a thick, savory soup with potatoes, carrots and onion. The source amount of one kilogram of peas would overwhelm a home pot, so this version uses a practical quantity with measured water. Cook the hock until tender, remove the bones and return the shredded meat. Stir near the end because split peas settle as the soup thickens. Put ham hock, water and bay leaves in a large pot; simmer partly covered 60 minutes. Cook onion and carrots in oil for 6 minutes; add them with split peas to the pot and simmer 35 minutes. Add diced potatoes and cook 20 to 25 minutes until peas and vegetables are soft.

Split Pea and Ham Hock Soup with Potatoes

How to tell when it is ready

Stir well, thin with hot water if needed and serve with parsley.

Tips

Put ham hock, water and bay leaves in a large pot.
Cook onion and carrots in oil for 6 minutes.
Add diced potatoes and cook 20 to 25 minutes until peas and vegetables are soft.
Lift out hock, discard skin and bones, shred meat and return it to soup.

Troubleshooting

If peas stay firm, continue simmering with more water.
If soup is too salty, dilute before final seasoning.

Substitutions

Use a meaty ham bone for ham hock.
Use yellow split peas for green split peas.

Variations

Add diced celery with carrots.
Use a pinch of smoked paprika.

Serving suggestions

Serve with crusty bread.
Scatter parsley.
Add mustard at the table.
Pair with a cabbage salad.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days or freeze up to 2 months; thin with water when reheating.

Storage

Refrigerate up to 3 days or freeze up to 2 months; thin with water when reheating.

Food safety

Check the hock has no bone fragments; cool the large soup batch quickly in shallow containers.

Frequently asked questions

How do I know split pea and ham hock soup is ready?

Stir well, thin with hot water if needed and serve with parsley.

How should I store split pea and ham hock soup?

Refrigerate up to 3 days or freeze up to 2 months; thin with water when reheating.

Serve with crusty bread. Refrigerate up to 3 days or freeze up to 2 months; thin with water when reheating.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Split Pea and Ham Hock Soup with Potatoes