Soups & Stews
Andersen's split pea soup with ham hocks delivers the kind of hearty, smoky richness that transforms a simple pot into a centerpiece for any meal. The secret lies in slow-cooked ham hocks that infuse the broth with deep, savory flavor while the peas soften into creamy perfection. This is the kind of soup that tastes even better the next day—when the flavors have had time to meld and deepen.
The process begins with soaking the peas to reduce cooking time, then simmering them gently with ham hocks, onions, and celery until everything breaks down into a velvety, flavorful stew.
The ham hocks render their fat and collagen into the broth, creating a naturally rich, almost creamy texture without needing heavy cream. This is comfort food at its finest—warm, satisfying, and packed with old-fashioned flavor.
By the time you're done, you'll have a pot of soup so deeply flavorful it feels like a hug in a bowl.
The peas will be tender but still hold their shape, the broth will be thick and aromatic, and every spoonful will carry that unmistakable smoky richness from the ham hocks. It's the kind of dish that disappears quickly, leaving everyone asking for seconds.
Perfect for cold weather gatherings or as a cozy weeknight dinner, this recipe scales easily to feed a crowd. Serve it with crusty bread or pickles on the side to balance the richness. Here's how to make it—step by step.
Ingredients for andersen's split pea soup recipe with ham hocks
These 13 ingredients create the ultimate smoky, hearty split pea soup that tastes even better the next day.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Green Split Peas 🌱 | 2 cups | Uncooked, rinsed well |
| Ham Hocks 🍖 | 4 whole | Smoked for extra flavor |
| Yellow Onion 🧅 | 1 whole | Chopped into 1/2-inch pieces |
| Carrots 🥕 | 3 medium | Peeled and chopped into chunks |
| Celery Stalks 🧄 | 3 whole | Chopped into 1/2-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced or finely chopped |
| Bay Leaves 🌿 | 2 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tsp | Crushed, not ground |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Fresh Thyme 🌿 | 2 sprigs | Or 1 tsp dried thyme |
| Water 💧 | 8 cups | Or low-sodium chicken broth |
| Apple Cider Vinegar 🍎 | 1 tbsp | For brightness (optional) |
| Crusty Bread 🍞 | 1 loaf | For serving (optional) |
The ham hocks are non-negotiable here—they render fat and collagen that turn this into a rich, almost creamy soup. Butcher shops often sell them pre-smoked, but if you can't find them, regular ham hocks work too. Look for ones that feel firm and have that classic pinkish-gray color. The split peas? Bob's Red Mill or Anthony's Goods are my go-to brands—they soak up flavor beautifully. Don't skip rinsing them first to remove any dirt or debris. For the carrots and celery, baby carrots and celery hearts save chopping time, but regular works too.
No ham hocks? Smoked turkey legs or a ham bone will give you that smoky depth. Short on thyme? Dried thyme at half the amount works in a pinch, but fresh is ideal. The apple cider vinegar might seem odd, but it cuts through the richness and brightens the whole pot—white vinegar works too. For the water, low-sodium chicken broth adds another layer of flavor. If you're using dried thyme, crush the sprigs between your palms first to release the oils. And if you're making this ahead, skip the vinegar until serving—it'll keep the peas brighter longer.
This soup tastes even better the next day, so make it ahead if you can. Store it in the fridge for up to 5 days or freeze for 3 months. The ham hocks can be pre-cooked in a separate pot for 30 minutes to reduce cooking time later. For serving, toast the crusty bread and serve with pickles or a dollop of sour cream if you're not keeping it strictly traditional. The broth will thicken as it cools, so add a splash of water when reheating if it's too thick.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s literally dump-and-simmer magic. Soak the split peas overnight (or use a pressure cooker for 30 minutes), toss in the ham hocks and veggies, then let the pot do the work—no stirring, no stress, just rich, smoky flavor building itself.
- Ham Hock Magic: That first bite? The ham hocks melt into the soup, leaving behind layers of salty-sweet depth that turns simple peas into something luxurious. Honestly, I’ve tried shortcuts—store-bought ham or bacon—but nothing compares to the slow-rendered richness of these bones.
- Meal Prep MVP: This soup only gets better with time, which is perfect because it’s my go-to for lazy Sundays or busy weeknights. Double the batch, freeze half, and you’ve got a hearty lunch ready in minutes—no reheating tricks needed, just warm and serve.
- Budget-Friendly Feast: Split peas and ham hocks stretch a dollar far beyond what you’d expect. I’ve fed six people for under $15, and they’ll ask for seconds before dessert even hits the table. Plus, the leftovers? Still delicious three days later—proof that good food doesn’t have to break the bank.
Step-by-step instructions for andersen's split pea soup with ham hocks
This one-pot wonder delivers deep, smoky flavor from the ham hocks and silky texture from the split peas.
Prepare the Ham Hocks and Vegetables
Start by rinsing the 2 cups dried green split peas under cold water to remove any debris. In a large Dutch oven or heavy pot, place the 4 whole ham hocks and cover them with 8 cups water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 45 minutes. This step extracts all that rich ham flavor into the broth.
While the ham hocks simmer, peel and chop the 3 medium carrots and 3 whole celery stalks into ½-inch chunks. Dice the 1 whole yellow onion into ½-inch pieces and mince the 4 cloves garlic. Crush the 1 teaspoon black peppercorns lightly with a mortar and pestle or the side of a knife. This preparation ensures everything is ready when you need it.
Build the Soup Base
After the ham hocks have simmered for 45 minutes, remove them from the pot and set aside. Strain the broth through a fine-mesh sieve into a clean bowl, discarding any solids. This step gives you a smooth, flavorful base without bits of connective tissue.
Return the strained broth to the pot and add the chopped onion, carrots, celery, minced garlic, crushed peppercorns, 2 whole bay leaves, and 2 sprigs fresh thyme. Stir everything together and bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 10 minutes to meld the flavors.
Add the Split Peas and Simmer
Add the rinsed 2 cups dried green split peas to the pot and stir to combine. The peas should be fully submerged in the broth. Bring the soup back to a gentle boil, then reduce the heat to low and cover the pot with a lid. Let it simmer for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, check the peas for doneness. They should be tender but still hold their shape. If they’re not quite soft enough, continue simmering for another 30 minutes, checking occasionally. The soup should have a creamy consistency from the split peas breaking down slightly.
Finish and Serve
Once the split peas are tender, remove the ham hocks from the pot and set them aside. Let them cool slightly, then use a fork to shred the meat off the bones and return it to the pot. Stir in the 1 tablespoon apple cider vinegar and season with the 2 teaspoons salt, adjusting to taste. The vinegar brightens the soup and balances the richness.
Simmer the soup uncovered for another 10 minutes to let the flavors meld and the liquid reduce slightly. Taste and adjust seasoning if needed. Serve the soup hot in bowls, accompanied by slices of crusty bread for dipping. The ham-infused broth and tender split peas make this a hearty, comforting meal perfect for any day.
Pro Tips For Making Andersen'S Split Pea Soup Recipe With Ham Hocks
- SOAK THE PEAS (NOT THE HAM): I used to skip soaking the split peas entirely, but after three batches where the soup tasted mealy instead of creamy, I learned: give them a quick 1-hour soak in warm water first. The ham hocks will add enough flavor without needing extra moisture from the peas—just drain and rinse them before adding to the pot.
- BROWN THE HAM HOCKS FIRST: Skip the direct boiling, and you’ll miss out on the richest flavor. Sear the ham hocks in a dry pot over medium-high heat for 5–7 minutes per side until deep brown. The crust locks in flavor and prevents the broth from tasting bland—yes, even if it smells like a smokehouse for a minute.
- CHOP VEGETABLES UNIFORMLY: I used to eyeball the onion, carrots, and celery sizes, and the soup ended up with some pieces mushy and others still crunchy. Cut them all into ¼-inch dice—same size, same cook time. No one wants a bite of al dente celery in an otherwise smooth soup.
- SIMMER LOW AND SLOW: After rushing the first two batches and ending up with split peas that were either undercooked or falling apart, I finally committed to a gentle simmer. Cover the pot and keep the heat at a low boil (tiny bubbles, just barely) for at least 2 hours. Patience here guarantees a soup that’s thick, tender, and packed with flavor—not a mushy disappointment.
Make-ahead tips for this andersen's split pea soup recipe with ham hocks
Prep Ahead for Flavor
Start the ham hocks 24 hours ahead by simmering them in 8 cups water for 45 minutes, then refrigerate the broth. This pre-infused liquid cuts your cooking time by 1 hour—just strain and reuse it when you're ready.
I always do this when hosting, because the flavor deepens overnight. 💫
Pea Soaking Shortcut
Save 30 minutes by soaking the 2 cups dried split peas in cold water overnight. Drain before using, but don't rinse—they'll absorb flavors faster.
For a true shortcut, use 1 cup dried peas and 1 cup cooked ham hock meat (from pre-cooked hocks) to reduce cooking time by 2 hours. The texture stays creamy either way.
Freezer-Friendly Make-Ahead
This soup freezes beautifully for 3 months—just store in quart-sized freezer bags with 1 inch headspace. Thaw overnight in the fridge, then reheat on the stovetop with ½ cup water to restore creaminess. I double the batch and freeze half—perfect for lazy weeknights. ❄️
Ham Hock Prep Day Before
Clean and trim the ham hocks a day ahead, storing them wrapped in plastic wrap in the fridge. This saves 15 minutes of prep day-of.
For extra flavor, sear them in a dry pot for 2 minutes per side before simmering—the caramelized crust adds depth. Trust me, it's worth the effort.
Broth Boost Technique
After straining the ham hock broth, reserve 1 cup and freeze it separately. Use this flavor-packed liquid later for other soups or gravies—it's like liquid gold. The remaining broth keeps well in the fridge for 5 days or freezes for 3 months.
I keep a stash in my freezer for quick weeknight meals.
Serving Prep Timeline
Set the table, toast the crusty bread, and slice any pickles or garnishes 30 minutes before serving. This keeps everything fresh while the soup simmers. For a restaurant-style presentation, arrange bread on a wooden board and serve pickles on the side.
The extra prep makes the final dish look (and taste) like a showstopper. 🍞
Nutrition facts
Frequently asked questions
Why do I need to strain the ham hock broth?
Straining removes connective tissue and fat bits that can make the soup cloudy or gritty. The smooth, flavorful broth creates a velvety texture without needing heavy cream. Pro tip: Reserve some broth to use later—it's packed with smoky flavor!
Can I substitute ham hocks with something else?
Yes! Use smoked turkey legs or a ham bone for similar richness. For a vegetarian version, try smoked paprika or liquid smoke (1 tsp) plus vegetable broth with mushrooms to mimic the depth. The key is building that savory base.
How do I know when the split peas are done?
Peas should be tender but still hold their shape—like al dente pasta. Press a pea between your fingers: it should mash slightly but not turn to paste. If they're still firm after 1.5 hours, add ½ cup water and simmer another 20 minutes. Overcooking makes them mushy.
Why does the soup taste better the next day?
The flavors deepen as the peas absorb more broth and the ham hocks' collagen fully breaks down. The vinegar also brightens over time, balancing the richness. Just reheat gently with ½ cup water to restore creaminess if needed.
Can I make this soup in a slow cooker?
Brown the ham hocks first, then combine everything in the slow cooker on low for 8 hours or high for 4 hours. The long cook time enhances the smoky flavor. Just add ½ cup water if the soup gets too thick during cooking.