I think if you were to use it, it would only be a little bit and you won’t be able to taste it in the end product.

I have used this recipe and it is quite yummy.
Split Pea Soup with Ham
1 lb. dried split peas, rinsed and sorted
2 quarts chicken or vegetable broth or 8 c. water + 8 tsp. chicken or vegetable bouillon or soup base
1 lb. bone-in ham, diced into small pieces and trimmed of excessive fat
2 medium carrots, peeled and chopped
1 medium onion, chopped
4-5 cloves garlic, minced
1 tsp. Italian seasoning
1/2 tsp. marjoram
1/2 tsp. smoked paprika
pinch of thyme
1 bay leaf
1 tsp. malt vinegar

Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you’re ready to serve the soup. Top with Sourdough Garlic-Herb Croutons. Makes 8 1 1/2-cup servings.

i would love to make this pea and ham soup!

interesting comment re vinegar, must give it a try

No; I have recipes for this soup. Pea and ham is a fantastic soup.

My partner is an ex chef and he adds maybe one or two tablespoons in the stock with the ham hock. It helps the meat apparently. Doesn’t really change the taste. He also uses real peas and now split peas. It is bloody delicious!