When it comes to timeless comfort food, few dishes rival the hearty goodness of pea soup with smoked ham. Whether you know it as split pea soup, French-Canadian soupe aux pois, or simply ham and pea soup, this dish has warmed households for centuries. With its thick, velvety texture, rich smoky flavor, and satisfying heartiness, it is both nourishing and nostalgic.
In this blog, we’ll dive into the history of pea soup, explore why smoked ham elevates its taste, and provide a step-by-step recipe for making the perfect pea soup with smoked ham at home. We’ll also share variations, pro tips, serving ideas, and FAQs to make this your go-to recipe for cold days, family gatherings, or meal prep.
A Brief History of Pea Soup
Pea soup has ancient roots — dating back to the Romans, who cooked dried peas into thick porridges. In Northern and Eastern Europe, it became a peasant staple thanks to the affordability and long shelf life of dried peas.
In Canada, pea soup gained cultural significance through French settlers, who combined yellow split peas with pork fat or ham hocks. Today, French-Canadian pea soup remains a national classic, often served with crusty bread and butter.
In the United States, pea soup became popular in regions with strong European immigrant populations. Smoked ham, particularly ham hocks or smoked ham bones, was incorporated not only for flavor but also as a way to use every part of the animal.
This fusion of practicality and flavor is why pea soup with smoked ham endures as a beloved dish worldwide.
Why Smoked Ham Makes All the Difference
While split peas alone create a wholesome base, adding smoked ham introduces depth, umami, and a savory smokiness that transforms the soup. The collagen and marrow in ham bones enrich the broth, while diced ham provides chewy, meaty bites that balance the creamy peas.
Types of smoked ham you can use:
- Smoked ham hock – traditional and richly flavorful.
- Smoked ham bone with leftover meat – perfect for using holiday ham scraps.
- Diced smoked ham steak – quick and easy option.
- Bacon or smoked turkey leg – good alternatives if ham isn’t available.
Ingredients for Pea Soup with Smoked Ham
Here’s what you’ll need for a classic batch of pea soup (serves 6–8):
- 2 cups dried split peas (yellow or green, rinsed and sorted)
- 1 smoked ham hock (or 2 cups diced smoked ham)
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 sprigs fresh)
- 8 cups chicken or vegetable broth (or water)
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter (optional, for sautéing)
Optional garnishes: chopped fresh parsley, croutons, a drizzle of cream, or extra diced ham.
Step-by-Step Recipe: Pea Soup with Smoked Ham
Step 1: Prep the Split Peas
- Rinse peas thoroughly in cold water.
- Check for small stones or debris and discard.
- No soaking is required, though soaking for 2–3 hours can reduce cooking time.
Step 2: Sauté Aromatics
- In a large pot, heat oil or butter over medium heat.
- Add onion, carrots, and celery. Cook until softened (about 5–7 minutes).
- Stir in garlic, thyme, and bay leaves.
Step 3: Build the Broth
- Add the smoked ham hock (or diced ham).
- Pour in broth (or water).
- Stir in split peas. Bring mixture to a boil.
Step 4: Simmer Slowly
- Reduce heat to low. Cover partially with a lid.
- Simmer for 1.5–2 hours, stirring occasionally.
- If using a ham hock, remove it once the meat is tender. Shred the meat, discard bones, and return meat to the pot.
Step 5: Adjust Consistency
- For a chunkier texture, leave soup as is.
- For a creamy finish, use an immersion blender to partially puree the soup.
Step 6: Season and Serve
- Taste and season with salt and pepper.
- Ladle into bowls, garnish as desired, and serve hot with bread.
Variations of Pea Soup with Smoked Ham
- French-Canadian Style: Use yellow split peas, add a pinch of savory herbs, and pair with traditional cretons or tourtière.
- Scandinavian Style: Add root vegetables like parsnips and rutabaga for an earthy twist.
- German Erbsensuppe: Include potatoes, sausages, and marjoram for a hearty meal.
- Vegetarian Option: Skip the ham and use smoked paprika for depth.
- Instant Pot/Pressure Cooker: Cook for 15 minutes at high pressure, quick release, then adjust seasoning.
Pro Tips for the Best Pea Soup
- Don’t over-salt early – ham is already salty; adjust at the end.
- Skim foam while cooking to keep broth clear.
- Texture control – blend half the soup for creaminess while keeping ham chunks intact.
- Make ahead – flavors deepen overnight; soup reheats beautifully.
- Storage – keeps 4–5 days in the fridge, and freezes well for up to 3 months.
Serving Ideas
- With rustic bread or baguette for dipping.
- Alongside cheese and pickles for a French-Canadian farmhouse meal.
- Garnished with crispy bacon bits or croutons.
- Paired with a crisp green salad to lighten the richness.
Nutritional Benefits
- Protein-rich – from peas and ham.
- Fiber-packed – excellent for digestion and heart health.
- Low-cost and filling – budget-friendly, perfect for families.
- Balanced meal – combines legumes, vegetables, and protein.
Frequently Asked Questions (FAQs)
1. Can I make pea soup without ham?
Yes! For a vegetarian version, omit the ham and use smoked paprika or liquid smoke for depth.
2. Should I soak split peas before cooking?
It’s optional. Soaking reduces cooking time slightly but isn’t necessary.
3. My soup is too thick — what should I do?
Simply stir in more broth or water until desired consistency is reached.
4. Can I freeze pea soup?
Yes, it freezes well. Cool completely, store in airtight containers, and freeze for up to 3 months.
5. What’s the difference between green and yellow split peas?
Green peas are sweeter, while yellow peas are more earthy and mild. Both work well.
6. Can I use leftover holiday ham?
Absolutely. Leftover ham bones with bits of meat make an excellent base for the broth.
7. Why does my pea soup taste bland?
Try adding more aromatics (garlic, herbs), seasoning at the end, and ensuring you use a smoked element for flavor.
8. How do I reheat without burning?
Warm gently on the stovetop over low heat, adding a splash of water if thick.
Conclusion
A bowl of pea soup with smoked ham is more than a recipe — it’s a tradition of comfort, frugality, and flavor passed down through generations. From French-Canadian kitchens to European farmhouses, it has earned its place as a humble yet deeply satisfying dish.
Whether you make it thick and rustic, smooth and creamy, or packed with hearty ham chunks, this soup is guaranteed to warm your home and your heart. Pair it with bread, share it with family, and enjoy the nourishing simplicity of this classic.
