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Refreshing Pea and Ham Hock Soup Recipe – A Nutrient Rich Diet!

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Savor the timeless comfort of our Pea and Ham Hock Soup Recipe! Vibrant green peas and succulent ham hocks unite in a bowl of hearty nostalgia. Each spoonful is a journey through the heart of traditional cuisine, where the sweetness of peas meets the smoky richness of ham. Dive into a bowl of culinary heritage, where warmth and flavor come together in perfect harmony. It’s not just soup; it’s a taste of tradition, ready to envelop your taste buds in a flavorful embrace with every savory slurp.

Picture a steaming bowl of goodness. Green peas meld with tender Pea and Ham Hock Soup. Each spoonful offers comfort. Warmth spreads from belly to heart. This soup doesn’t just nourish; it tells a story. From farm-fresh ingredients to the simmering pot, care infuses every step. 

Pea And Ham Hock Soup

Peas burst with vibrant health. Ham hock brings depth and richness. Together, they dance in perfect harmony. A touch of seasoning and magic unfolds. It’s a dish that connects generations. Grandmother’s recipe meets modern flair. 

Dive into tradition. Experience home in every taste. Welcome to a delightful journey with pea and ham hock soup.

What Is Pea And Ham Hock Soup?

Pea and Ham Hock Soup is a classic, hearty dish made from dried split peas and smoked ham hock. This soup boasts a creamy consistency, punctuated by tender chunks of ham. Its origins trace back to age-old European kitchens, a testament to its timeless appeal. 

Rich in flavor and nutrient-rich, it’s a winter favorite and comfort food staple. Every bowl offers warmth, nostalgia, and a delicious melding of simple ingredients. A culinary delight, it truly warms the soul.

Pea And Ham Hock Soup

Can You Vary Pea And Ham Hock Soup With Other Ingredients?

  • Keto Use less peas and add more low-carb veggies like spinach. Replace traditional ham with a fatty cut of pork or bacon.
  • Paleo Skip any legumes; instead, load up on veggies. Opt for high-quality, pasture-raised ham.
  • Gluten-Free This soup is inherently gluten-free. Ensure any added broth or flavorings are free from gluten fillers.
  • Whole30 Emphasize organic ingredients and be cautious of processed additives. Omit peas if strict.
  • Vegetarian Omit ham. Use vegetable broth and add mushrooms for umami depth.
  • Vegan Skip ham entirely. Incorporate smoked tofu or tempeh for that smoky flavor and a rich vegetable broth base.
Pea And Ham Hock Soup

Recipe Directions 

  • In a saucepan, place a ham hock and cover with cold water.
  • Heat on medium until simmering, skimming off scum.
  • Add peas, carrots, and onions. Reduce heat to low; simmer for 6 hours.
  • Remove ham hock, strip meat, and discard fat.
  • Dice meat; return to pan. Adjust soup consistency with water.
  • Season and serve.
Recipe Directions 

Variations, Add-Ons, And Toppings

Variations

  • Vegan/Vegetarian: Use smoked tofu or tempeh instead of ham and vegetable broth for added depth.
  • Spicy Kick: Add diced jalapeños or cayenne pepper for warmth.
  • Creamy Twist: Introduce coconut milk or cream for a silkier texture.

Add-Ons

  • Greens: Incorporate spinach, kale, or Swiss chard for added nutrients.
  • Legumes: Navy beans or lentils can complement the split peas.
  • Grains: Barley or quinoa can give extra heartiness.

Toppings

  • Herbs: Fresh chopped parsley, dill, or thyme for fragrance.
  • Crunch: Crumbled bacon, croutons, or pumpkin seeds.
  • Zest: A squeeze of lemon juice or zest for brightness.
  • Heat: Drizzle of chili or garlic oil for an added kick.
Variations, Add-Ons, And Toppings

Can I Make Pea And Ham Hock Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Place all ingredients, except salt and pepper, into the slow cooker.
  • Cook on low for 8-10 hours or high for 4-5 hours.
  • Once done, remove the ham hock, shred the meat, and return it to the soup.

Instant Pot

  • Use the “Sauté” function to sauté the onions and carrots briefly.
  • Add the ham hock, split peas, and water.
  • Seal and cook on “Manual” or “Pressure Cook” for 45 minutes.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

  • Convenience: It’s quick and easy, especially when pressed for time.
  • Flavor Variations: Available in various flavors and types (chicken, beef, vegetable).
  • Preservatives: Some may contain added preservatives, sodium, or flavor enhancers. Look for organic or low-sodium options.

Homemade Broth

  • Flavor Control: Tailor the taste according to your preference.
  • Nutrition: Homemade broths, especially bone broths, can be rich in nutrients and minerals.
  • Economy: Making broth from kitchen scraps is cost-effective.
Can I Use Store Bought Broth, Or Should I Make My Own?

How To Serve ? 

  • Warm Bowls: Preheat bowls to keep the soup hot for longer.
  • Garnish: A sprinkle of fresh chopped parsley or chives adds color and flavor contrast.
  • Crusty Bread: Serve alongside warm crusty bread or toasted sourdough slices for dipping.
  • Drizzle: A swirl of good-quality olive oil or a dollop of cream can elevate the soup’s richness.
  • Freshly Ground Pepper: A twist of black pepper enhances depth.
How To Serve ? 

Perfect Side Dishes

  • Crusty Bread: Freshly baked baguettes or sourdough slices, perfect for soaking up broth.
  • Green Salad: A light arugula or spinach salad with a zesty lemon vinaigrette counterbalances the soup’s richness.
  • Roasted Vegetables: Brussel sprouts, asparagus, or cauliflower roasted with olive oil and herbs.
  • Pickles: Offering a tangy contrast, like cornichons or pickled onions.
  • Cheese Board: A selection of soft cheeses, nuts, and dried fruits.
Perfect Side Dishes

Storage And Make Ahead

  • Make Ahead: Prepare the soup base ahead, allowing flavors to meld for a richer taste. Cook the ham hock and peas separately in advance.
  • Storage: Cool the soup completely before transferring it to airtight containers. Refrigerate for up to 3-4 days.
  • Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even heating.
  • Ham Hock Separation: Store the cooked ham hock separately to maintain its texture.
  • Garnish Fresh: Add a sprinkle of chopped parsley upon serving to enhance flavor and presentation.

What Can We Do With Leftovers? 

  • Blended Soup: Puree leftovers for a smoother texture; great as a soup base.
  • Stir Fry: Incorporate the meat and veggies into a quick stir fry with additional greens.
  • Pasta Sauce: Reduce the soup until thicker and toss with pasta for a flavorful sauce.
  • Pie Filling: Use as a hearty filling for savory or pot pies.
  • Grain Bowls: Mix with cooked quinoa or rice, topped with fresh herbs.
  • Tacos or Wraps: Use meat and vegetables as fillings.

Tips

  • Ham Hock Flavor: Use a smoked ham hock for a rich, smoky flavor that infuses the soup.
  • Pea Preparation: Soak dried peas overnight or use frozen peas for convenience and quicker cooking.
  • Aromatics Base: Sauté onions, carrots, and celery to build a flavorful base for the soup.
  • Simmer Slowly: Allow the soup to simmer slowly to ensure the peas are tender and the flavors meld.
  • Meat Removal: Remove the ham hock from the soup, shred the meat, and add it back for hearty texture and flavor.
Refreshing Pea and Ham Hock Soup Recipe - A Nutrient Rich Diet

Refreshing Pea and Ham Hock Soup Recipe – A Nutrient Rich Diet

0 from 0 votes
Course: Soup Recipe
Servings

4

servings
Prep time

20

minutes
Cooking time

6

hours 
Calories

250

kcal

This soup is a timeless classic, a comforting blend of hearty ham hock and creamy green split peas. Rich in flavor and texture, it’s a delightful marriage of smoky meatiness and velvety peas, warming the soul with every spoonful.

Ingredients

  • 1 1 Ham Hock

  • 3 Quarts 3 Cold Filtered Water

  • 3 Cups 3 Green Split Peas (Soaked Overnight In Water With A Splash Of Apple Cider Vinegar)

  • 2 2 Carrots (Peeled And Diced)

  • 2 2 Onions (Peeled And Diced)

  • Sea Salt (To Taste)

  • Freshly Ground Black Pepper (To Taste)

Step-By-Step Directions 

  • Preparation Steps
    Prepare your ingredients by measuring the split peas, dicing the carrots and onions, and setting aside the ham hock.
  • Cooking
    Place the ham hock into a large saucepan.
    Pour in cold filtered water, ensuring the ham hock is covered.
    Set the saucepan on medium heat and let it come to a bare simmer. During this process, skim off any scum that surfaces.
    Introduce the split peas, diced carrots, and onions to the pan.
    Adjust the heat to low and maintain a gentle simmer. The lid should be off or just slightly askew. Continue cooking for about 6 hours. Check occasionally, adding water as necessary to maintain a soup consistency.
  • Blending & Final Touches
    Once cooked, remove the ham hock from the pan. Strip the meat from the bone, removing the layer of fat found under the skin.
    Cut the stripped meat and fat into bite-sized pieces.
  • Serving
    Reintroduce the diced meat into the saucepan. If you find the soup overly thick, add water until you achieve your desired consistency.
    Season the soup to taste using salt and pepper.
    Ladle the soup into bowls, ensuring each has a good mix of peas, vegetables, and meat.
  • EQUIPMENT LIST
  • Large Saucepan or Dutch Oven
  • Ladle
  • Slotted Spoon
  • Sharp Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Blender or Immersion Blender
  • Strainer
  • Thermometer
  • Airtight Containers

Notes

  • Alternative Peas: Yellow split peas can be used for a different flavor and color profile.
  • Skimming: Regularly skimming the top ensures a clearer soup free of impurities.
  • Seasoning: Adjust salt towards the end to account for the natural saltiness of the ham hock.
  • Storing: Soup flavors deepen over time, making them excellent for next-day consumption.
  • Vegan Version: Omit the ham hock and use vegetable broth for a vegan variant. Add smoked paprika for a smoky flavor.

Nutrition Table 

Nutrition Table 

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