split pea

The pressure cooker makes short work of pea soup, cooking the dried peas in half the time it would traditionally take and doing all the work of the blender as well. Rich, creamy comfort is just half an hour away.

30-Minute Pressure Cooker Split Pea and Ham Soup Recipe

unsalted butter

medium onion, finely diced (about 6 ounces; 170 grams)

rib celery, finely diced (about 4 ounces; 125 grams)

(170 grams) ham steak, diced (see note)

garlic, minced

(450 grams) dried green split peas

bay leaves

salt and black pepper

Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Carefully clean the pressure cooker's gasket and valves as soon as the pot is cool enough to handle; pea soup can easily clog valves, which can cause your cooker to over-pressurize the next time you use it. Soup can be stored in the refrigerator for up to 1 week.

A no-fuss, no-frills version of the classic, made with green split peas, broth, and ham.

Split Pea And Ham Soup Recipe

Split Pea and Ham Soup Recipe

Melt butter in a large Dutch oven or saucepan over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, bring to a boil, reduce to a bare simmer, and cover, leaving lid slightly ajar. Cook until peas are tender, about 1 hour. Remove ham hock, pick meat, and return to soup (if using). Roughly purée soup using a hand blender, or purée in batches using a countertop blender. Season to taste with salt and pepper. Soup can be stored in the refrigerator for up to 1 week.

Split peas are most often cooked in another recipe (like Split Pea and Ham soup), but you can also cook split peas &quot;straight&quot; for use in salads or other dishes.

Basic Cooked Split Peas Recipe

peas

water, vegetable broth, chicken broth,

Salt,

Pour the dried split peas into a bowl...

Pour the dried split peas into a bowl or tray, and pick through looking for any debris. Then rinse the split peas well in a fine-mesh sieve.

Add the split peas to a pot with...

Add the split peas to a pot with your preferred cooking liquid—water, vegetable broth, and bone broth are all good options.

Bring to a boil over high heat, stir,...

Bring to a boil over high heat, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed. about 20 minutes.

Remove from heat, and season with salt to...

Remove from heat, and season with salt to taste.

https://www.youtube.com/watch?v=R3bScI4JLeI

Split peas are a little overlooked, but they are one of the easiest pulses to work with! Here, turn one bag of split peas into three different recipes - hummus, curry, and a summer salad!

Full recipes: https://wholefully.com/split-peas-4

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Turn one bag of split peas into THREE healthy meals!

Classic Split Pea Soup with Ham Hock is perfect for a cool day. This recipe yields a protein packed, hearty soup loaded with smoky shredded ham and veggies.

Split Pea Soup with Ham Hocks

olive oil

onion

carrots

celery (diced)

garlic (minced)

chicken broth

thyme

rosemary

split peas (rinsed and picked over)

Heat olive oil in a large pot over medium heat.

Add onions, carrots, celery and garlic. Cook just until vegetables start to soften. About 3 minutes. 

Pour in chicken broth. Add in thyme, rosemary, split peas, bay leaves and ham hock. Bring soup to a boil, reduce heat and then cover. Cook until the peas are tender about an hour. 

Remove ham hock from the soup. Allow to cool for several minutes and then shred. 

Return the meat to the pot and cook for another 20 - 30 minutes or until the peas have broken down.

Ladle into soup bowls and serve.

To reheat leftovers add a little more liquid (broth or water) to thin it out a bit.

This Crockpot Split Pea Soup is as easy, and as satisfying, as it gets. Just chop up your veggies and some turkey bacon, dump them in the pot and press go.

Crockpot Split Pea Soup

dry split peas

turkey

celery (chopped)

carrots (chopped)

garlic

chicken broth (here's my homemade version)

water

Place all ingredients into a 6 quart crockpot. Cover and and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

Remove bay leaves before serving. We love to serve our Crockpot Split Pea Soup with grilled cheese sammies or some warm chunks of bread!

This is the perfect recipe for green split peas that isn&#039;t soup! This summer split pea salad recipe is easy, quick, simple, and tastes delicious the next day - perfect for meal planning and meal prepping.

Easy Summer Split Pea Salad

green split peas

vegetable broth

cherry tomatoes (halved)

sweet corn kernels (fresh, frozen, or canned)

red onion (finely diced)

parsley (chopped)

basil (chopped)

lemon

tbsp dijon mustard

honey

To cook the green split peas, bring the vegetable broth to a low simmer. Add the split peas and cook, uncovered, for 15 minutes or until all of the liquid has been absorbed. Sprinkle the MSG onto the cooked split peas and stir to combine, or salt to taste. Remove from heat and allow to cool as you finish preparing the other ingredients.

As the split peas are simmering, halve the cherry tomatoes, dice the onion, mince the garlic and zest and juice one lemon.

Combine the olive oil, mustard, lemon zest and juice, garlic, and honey or maple syrup in a small jar with a sealing lid. Shake vigorously to combine.

Add all the salad ingredients to a large mixing bowl: cooked split peas, cherry tomatoes, corn, red onion, parsley, and basil. Drizzle with the prepared dressing and gently fold together until well mixed. Serve immediately and enjoy, or store in the refrigerator and serve chilled if you prefer.

_**Editor's note:** The recipe and introductory text below are from_ [China Modern](http://www.ecookbooks.com/p-9862-china-modern.aspx?affiliateID=16283) _by Ching-He Huang._

In Chinese, _Xi-fan_ means "watery rice." This modern version contains both brown rice and mixed whole grains.

Vegetarian-Style Congee (_Xi-fan_)

vegetable oil

garlic cloves, crushed and finely chopped

ginger

Chinese

carrot,

brown basmati rice

red bell pepper, finely diced

vegetable stock

canned bamboo shoots, chopped

soy sauce

sesame oil

black pepper

cilantro leaves and stems, chopped

Editor's note: The recipe and introductory text below are from China Modern by Ching-He Huang.
In Chinese, Xi-fan means "watery rice." This modern version contains both brown rice and mixed whole grains.

Epicurious

Heat a wok over high heat and add the oil.

Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water.

Let the rice cook for 25–30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.

This amazing Yellow Split Pea Soup with Ham can not only be made and enjoyed after a holiday but all year round with ham hocks too. Serving this to your family will give them a nutritious bowl of comforting soul-warming food.

Yellow Split Pea Soup with Ham

Canola oil

celery stalks, diced

carrots,

½ large sweet onion, diced

ham bone

pepper

chicken stock (no salt added)

ham, diced

salt

Parsley

Looking for an easy, inexpensive recipe for a classic soup? This vegan split pea soup recipe comes together easily and cooks on the stovetop for about an hour. Most of the cooking is hands-off and you can make it ahead of time for meals throughout the week!

Vegan Split Pea Soup

Tablespoon of vegetable or olive oil

yellow onion, diced

garlic cloves,

celery,

split peas

Salt and pepper,

Heat oil in a large pot (with a lid) over medium heat.

Add onion, garlic, carrots, and celery, and sauté for 5 to 7 minutes.

Add split peas, and vegetable broth, cover with the lid, lower the heat to a simmer, and cook for 45 minutes. Uncover and cook for 15 minutes.

Serve garnished with salt and pepper.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695900247/fcovvxbm5va9ny7zg4k8.mp4

High on comfort and loaded with hearty slabs of roasted squash, this indulgent split pea stew is accented with fresh ginger along with pantry spices like cumin, turmeric and smoked paprika. Split peas take some time to cook, but the lengthy simmer provides a chance to make a tasty vegetable topping. Roasted winter squash, tossed with a little maple syrup or honey to bring out its natural sweetness, transforms the split pea stew experience. Thin-skinned varieties of winter squash like kabocha or acorn save on prep time, as the skin is edible, becoming tender after roasting. Nutty, roasted pumpkin seeds add a flavorful crunch to the final dish. For a stew that edges toward soup, loosen it up with up to 1 cup of water, depending on what your cravings dictate.

https://static01.nyt.com/images/2026/01/27/multimedia/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw-videoSixteenByNineJumbo1600.jpg

Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.

Roasted Squash and Split Pea Stew

extra-virgin olive oil, divided, plus more for drizzling

garlic cloves, finely chopped

turmeric powder

smoked paprika

cumin, divided

Salt and pepper

winter squash,

maple syrup

¼ cup pepitas (raw pumpkin seeds)

cilantro leaves

NYT Cooking

https://static01.nyt.com/images/2026/01/27/multimedia/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw-googleFourByThree.jpg

https://static01.nyt.com/images/2026/01/27/multimedia/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/01/27/multimedia/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw-facebookJumbo.jpg

Heat a large Dutch oven or heavy pot on medium-high. Add 1 tablespoon of oil and the onion and stir until softened, 2 minutes. Add the garlic, ginger, turmeric, paprika and 2 teaspoons of the cumin; season with salt and pepper and stir until fragrant, 1 to 2 minutes.

Add the split peas and stock and bring to the boil. Cover, reduce heat to medium and cook, stirring every now and then, until the split peas are very tender, 50 to 60 minutes. Give it a good stir to help further break down the peas. Taste and season with salt and pepper (if needed).

While the split peas simmer, heat the oven to 425 degrees. Halve the squash, discard the seeds and cut into 1-inch wedges.

Place the squash wedges onto a rimmed baking sheet. Add the maple syrup, the remaining 2 tablespoons olive oil and the remaining 2 teaspoons cumin; season with salt and pepper. Toss to coat the squash on both cut sides and then lay them out into a single layer and roast until golden and tender, 20 to 25 minutes. Remove the baking sheet from the oven, reduce heat to 400 degrees, scatter the pepitas on top and return to the oven for 5 minutes, until the seeds are slightly golden. (You may hear them start to pop.)

Ladle the split pea stew into bowls and top with the squash and pumpkin seeds. To serve, drizzle with olive oil and top with cilantro.

Another great tasting lentil soup to add to all my faves from NYT. The spicing is just right. We used delicate squash but next time will opt for butternut. The final topping of toasted pepitas is what really rocks. Double the nuts - you won't be disappointed.

Top 10 split pea recipes from across the web

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30-Minute Pressure Cooker Split Pea...

Split Pea And Ham Soup Recipe

Basic Cooked Split Peas Recipe

Split Pea Soup with Ham Hocks

Crockpot Split Pea Soup

Easy Summer Split Pea Salad

Vegetarian-Style Congee (_Xi-fan_)

Yellow Split Pea Soup with Ham

Vegan Split Pea Soup

Roasted Squash and Split Pea Stew

Top 10 split pea recipes from across the web

The most viewed split pea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-Minute Pressure Cooker Split Pea...

Split Pea And Ham Soup Recipe

Basic Cooked Split Peas Recipe

Split Pea Soup with Ham Hocks

Crockpot Split Pea Soup

Easy Summer Split Pea Salad

Vegetarian-Style Congee (_Xi-fan_)

Yellow Split Pea Soup with Ham

Vegan Split Pea Soup

Roasted Squash and Split Pea Stew

The most viewed split pea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine