Hurst Split Pea Soup Recipe: Rustic Comfort With Smoked Ham Depth

There’s nothing quite like a bowl of hearty split pea soup to bring rustic comfort to your table. This version uses Hurst’s high-quality split peas for a texture that’s creamy without turning mushy.

I developed this recipe to highlight the natural sweetness of the peas while building layers of smoky depth. The ham hock adds rich, savory notes that make every spoonful satisfying. It’s the kind of dish Nana Mae would’ve served in her diner.

What you’ll end up with is a thick, comforting soup with chunks of tender ham and a consistency that’s just right. The peas break down beautifully, creating a base that’s rich and flavorful.

Perfect for chilly evenings or when you need a meal that feels like a hug. Here’s how to make it.

Ingredients for Hurst Split Pea Soup

Simple, hearty ingredients for a bowl of rustic comfort food at home.

The split peas are the star here. Hurst’s brand gives that perfect creamy texture without mush—find them in the dried bean aisle at most supermarkets. For the ham hock, look for smoked at your butcher or Whole Foods meat counter (vegetarians can use a smoked tofu or skip entirely). The veggies are basic, but freshness matters—bright carrots and firm celery make a difference.

No ham hock? Smoked turkey leg or leftover holiday ham work great. Out of fresh herbs? Dried thyme at half the amount is fine. For extra smokiness, add 1 tsp liquid smoke (vegetarian option). Stock can be chicken or vegetable—Better Than Bouillon makes a solid veggie base. The onion can be white or yellow, whatever you’ve got on hand.

Soup tastes even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. Store leftovers in airtight containers. The peas will thicken as it sits—just add a splash of water when reheating.

Step-by-Step Instructions for Hurst Split Pea Soup

This method builds deep, smoky flavor while keeping the texture just right.

Step 1: Rinse and Soak the Split Peas

Place the 1 lb Hurst’s Green Split Peas in a fine-mesh strainer and rinse under cold running water. I always check for any small stones or debris while rinsing—better safe than sorry.

Transfer the rinsed peas to a large bowl and cover with water by 2 inches. Let them soak for at least 1 hour or up to 4 hours. This step softens the peas, reducing the overall cooking time and preventing that dreaded grainy texture.

Drain and rinse the peas again before cooking. You’ll notice they’ve plumped up slightly—that’s how you know they’re ready to go.

Step 2: Sauté the Aromatics for a Flavor Base

Heat the 1 tbsp Olive Oil in a large pot or Dutch oven over medium heat. Add the finely diced Yellow Onion, 2 whole Carrots, and 2 whole Celery Stalks. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

Add the 3 cloves Garlic Cloves and cook for another 30 seconds until fragrant. Be careful not to let the garlic burn—it should smell sweet and aromatic, not bitter.

This base, called a mirepoix, builds the foundation of flavor for your soup. The smell alone will make your kitchen feel cozy.

Step 3: Brown the Ham Hock and Add Liquids

Add the 1 whole Smoked Ham Hock to the pot and sear for 2-3 minutes per side until lightly browned. This step enhances the smoky depth of the ham, which infuses into the soup as it simmers.

Pour in the 6 cups Chicken Stock, then add the drained Hurst’s Green Split Peas, 2 whole Bay Leaves, 1 tsp Dried Thyme, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer. You’ll see the peas start to break down within the first 30 minutes.

Step 4: Simmer Until Creamy and Flavorful

Let the soup simmer for 1 to 1.5 hours, stirring occasionally to prevent sticking. The peas should soften completely and begin to break apart, thickening the soup naturally.

As it cooks, the ham hock will release its smoky richness into the broth. I like to skim off any foam that rises to the surface during the first 20 minutes—this keeps the soup clean and flavorful.

You’ll know it’s ready when the soup has a creamy consistency and the peas have mostly dissolved. If it’s too thick, add a splash of water or stock to reach your desired texture.

Step 5: Shred the Ham and Finish the Soup

Remove the ham hock from the pot and let it cool slightly. Once cool enough to handle, shred the meat off the bone, discarding any fat or skin. Return the shredded meat to the soup and stir to combine.

Taste and adjust the seasoning with additional Salt or Black Pepper if needed. The flavors will deepen as it sits, so I always wait until the end to fine-tune.

Serve hot, with crusty bread for dipping. The soup should be hearty, creamy, and packed with that rustic, smoky comfort you crave.

Make-Ahead Tips for hurst split pea soup

Overnight Soaking

For the best texture, I soak the 1 lb Hurst’s Green Split Peas overnight in the fridge. This cuts cooking time by 30 minutes and ensures they break down beautifully. David swears this makes the soup creamier than any other method I’ve tried. 💪

Prep Ahead Strategy

Chop all your veggies—the Yellow Onion, 2 Carrots, and 2 Celery Stalks—the day before. Store them in airtight containers at 40°F. This saves 15 minutes on cooking day while keeping flavors fresh.

Slow Cooker Option

Combine everything except the ham in your slow cooker and cook on low for 6-8 hours. Add the ham hock during the last 2 hours. I use my Crock-Pot for this—perfect for busy days in Austin.

Freezing for Later

Cool the soup completely before transferring to freezer-safe containers. It keeps for 3 months at 0°F. Leave 1-inch headspace for expansion. Reheat from frozen on the stovetop over medium-low heat for 20-25 minutes. ❄️

Reheating Tips

Add ½ cup water or stock when reheating, as the peas thicken the soup as it cools. Stir frequently over medium heat for 10-12 minutes until it reaches 165°F. Taste and adjust seasoning—it often needs a pinch more salt.

Flavor Boost

If making ahead, under-season slightly. The flavors concentrate as it sits. I add an extra ½ tsp Dried Thyme and ¼ tsp Black Pepper when reheating to bring it back to life.

Frequently Asked Questions