Smoky Pea Soup

Smoky Pea Soup 1

Spring is here but I don’t think that Mother Nature has gotten the memo.  We are having a little burst of cold right now – which really makes me glad I did not fully put away all my warm clothes.  It’s spring and I have rushed head first into eating more spring type meals.  I have begun eating lighter meals and more fruit lately.  Artichokes have been my best friend these past few weeks.  I can’t get enough.  I love them just simply cooked and served with a lemon aioli.  Light, tangy, sweet perfection on a warm night. 

But now it is cold and I don’t crave artichokes.  Not at all.  I crave soup.  I want comfort….and I want it today.

Welcome pea soup.  Hearty soup.  Warm soup.  Salty and smoky soup.  Perfect.

Smoky Pea Soup 4

This soup gets its smoky flavor from a ham hock.  A ham hock is a cut of pork not typically reserved for eating as part of a meal.  Ham hock’s can come smoked and when added to soups and vegetable based dishes they pack a punch of flavor.  That flavor is smoky and salty and full of depth.  Usually after cooking you can remove a bit of the meat from the ham hock and add it to the meal.  An added bonus if you ask me.  I like to have extra ham available to either add into the soup or sprinkle on top. 

I can’t wait for the warm weather to come my way….but in the meantime I have wonderful soup to make me feel good.  Yum!

smoky Pea Soup 2

Smoky Pea Soup


  • 1 Tbs. vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 c. carrot, diced
  • 1 c. celery diced
  • 1 bay leaf
  • 6 c. reduced-sodium chicken broth
  • 2 c. split green peas, cleaned and picked through
  • 1 ham hock
  • 1 tsp. salt, or to taste
  • 1 tsp. pepper
  • 1 c. cooked ham, diced
  • Water available if needed


  1. In a large pot over medium heat, add the vegetable oil.
  2. Add the chopped onion and saute 2 minutes.
  3. Add the garlic and saute 1 more minute.
  4. Add the carrot and celery and saute 2 minutes.
  5. Add the bay leaf, chicken broth, split peas and ham hock and stir well. Increase heat to high and bring to a boil. Lightly place cover over the top of pot and reduce heat and simmer.
  6. Add salt and pepper to taste.
  7. Simmer for 30-45 minutes, depending on the consistency you like. Add more water if needed.
  8. Remove ham hock. Chop any meat you want from ham hock.
  9. Remove bay leaf
  10. Stir to mash peas into soup.
  11. Add ham back to soup, stir to warm and serve.


Taste before you add the salt. The ham hock and chicken broth add salt to the soup.

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  1. Debbie says

    Tried the soup. Yumm Both my husband and I liked it. First time making pea soup, easy recipe and very straight forward. Will make it again..thanks


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