A thick, hearty split pea soup simmered with a smoked ham hock, classic Canadian cold-weather comfort food.
Split pea soup with ham is deeply rooted in Canadian home cooking, particularly in French-Canadian households where it's sometimes called soupe aux pois. A smoked ham hock simmered for hours does double duty, seasoning the broth with smoky depth while slowly giving up tender meat that gets shredded back into the finished soup. The split peas themselves need no soaking, unlike whole dried peas, and simply need a long, patient simmer until they break down completely and thicken the broth into something substantial enough to coat a spoon heavily. A base of onion, carrot and celery cooked down first builds sweetness that balances the smokiness of the ham. Served with a thick slice of crusty bread, this soup is built to fight off a Canadian winter, the kind of dish grandmothers keep simmering on the stove for hours on a snowy afternoon.
Serves 6
Combine split peas, ham hock, water, onion, carrots, celery, garlic, bay leaves and thyme in a large pot. Bring to a boil, skim any foam, then reduce to a low simmer.
Simmer uncovered, stirring occasionally, for 90 minutes to 2 hours until the peas have completely broken down and the ham is falling off the bone.
Split peas don't need soaking, but they do need real time — rushing the simmer leaves the soup thin and the peas gritty instead of creamy.
Lift out the ham hock, shred the meat off the bone, and discard the bone, skin and bay leaves.
Stir the shredded ham back into the soup.
Season with salt and pepper to taste, keeping in mind the ham hock already adds saltiness.
If the soup is too thick, thin with a splash of water or stock; if too thin, simmer uncovered a bit longer.
Ladle into bowls and serve with crusty bread.
Give the peas the full 90 minutes to 2 hours they need — undercooked split peas stay gritty rather than melting into a creamy broth.
Taste before adding extra salt; smoked ham hocks vary a lot in saltiness, so season at the end rather than the start.
Stir occasionally during the long simmer, since the peas can settle and scorch on the bottom of the pot if left completely undisturbed.
Use a meaty ham bone from a holiday ham instead of a hock if you have leftovers.
Add a diced potato for extra heartiness.
Make it vegetarian with smoked paprika and vegetable stock in place of the ham hock, though the flavor will be milder.
Refrigerate up to 5 days; the soup thickens considerably as it sits, so thin with water or stock when reheating. Freezes well up to 3 months.
Split pea soup with ham has deep roots in French-Canadian and broader Canadian home cooking, historically a practical way to use a leftover ham bone and stretch inexpensive dried peas into a filling, warming meal through long winters.
Yes — combine everything except final seasoning and cook on low for 7-8 hours, then shred the ham and season to taste at the end.
A meaty ham bone or a few thick slices of diced smoked ham can substitute, though a hock gives the richest, most gelatinous broth.
It likely just needs more simmering time uncovered — split peas thicken the broth naturally as they break down further the longer they cook.
Per serving (420g / 14.8 oz) · 6 servings total
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