Smoky Ham Hock and Root Vegetable Split Pea Soup

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply savory soup featuring smoky ham hock and earthy root vegetables, simmered to create a rich, nourishing bowl. This American-inspired soup recipe, ready in about 100 minutes, pairs ham hock, parsnip, potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ham hock
• 1 medium, peeled and diced parsnip
• 1 medium, peeled and diced potato
• 2 medium, peeled and diced carrot
• 2 stalks, diced celery
• 1 medium, chopped yellow onion
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 2 dried bay leaves
• 1 cup, picked over dried split peas
• 4 cups chicken broth
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, add 1 lb ham hock and cook for 5 minutes, turning occasionally, until lightly browned. Remove ham hock and set aside.
2. Step 2: To the same pot, add 1 medium peeled and diced parsnip, 1 medium peeled and diced potato, 2 medium peeled and diced carrots, 2 stalks diced celery, 1 medium chopped yellow onion, and 3 minced garlic cloves. Season with 1 tsp dried thyme, 2 dried bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Cook for 7 minutes, stirring frequently, until vegetables are softened and aromatics are fragrant.
3. Step 3: Add 1 cup dried split peas, 4 cups chicken broth, and 2 cups water. Bring to a gentle boil, then reduce heat to low. Skim off any foam that rises to the surface.
4. Step 4: Return ham hock to pot, cover, and simmer for 1 hour and 15 minutes, or until vegetables and split peas are tender.
5. Step 5: Remove and discard ham hock. Discard bay leaves. Stir in 2 tbsp chopped fresh parsley and adjust seasoning with salt and pepper. Serve hot.