split pea soup

This Instant Pot Split Pea Soup is made with a leftover ham bone (or any ham you have), for a super easy, freezable weeknight meal! The pressure cooker cuts the cooking time in half.

Instant Pot Split Pea Soup with Ham

butter

onion (diced)

celery

carrots (diced)

dry split peas (sorted through and rinsed)

chicken stock/broth (or veggie stock, water,

bay leaves

kosher salt and black pepper

parsley (for garnish, optional)

Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots, seasoned with salt and pepper to taste, for about 5 minutes, until softened.

Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves.

Cover pressure cooker and set to manual, high pressure for 15 minutes.

Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.

If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.

Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.

Split peas rank up there as one of the heroes of the health-food world, boasting deep reserves of fiber, B vitamins, and dozens of other vital nutrients. But despite their reputation as a straight-laced superfood, something magical happens to split peas when combined with a bit of smoky ham and a long, slow simmer. Slowly they begin to break down, commingling with the ham and the other vegetables to create a thick, creamy broth that could warm even the most frigid soul on a long winter day. This split pea soup is a classic for a reason and it is one of those few and far between comfort foods that are comforting, delicious, and healthy for you, too.

Split Pea Soup

olive oil

onion

carrots

garlic

minced

water or low-sodium chicken or vegetable stock

red potatoes

ham hock

peas

Salt and black pepper

Tabasco (optional)

Heat the olive oil in a large saucepan or pot over medium heat. Add the celery, onion, carrots, and garlic and sauté for about 5 minutes, until the vegetables are soft. Add the water or stock, the potatoes, ham hock, split peas, and bay leaves. Turn the heat down to low and simmer for about 40 minutes, until the peas have turned very soft and begin to lose their shape, leaving you with a thick soup. (Thin out with more water or stock if you prefer a thinner consistency.) Remove the ham hock, shred the meat clinging to the bone, and add back to the soup. Discard the bay leaves. Season to taste with salt and pepper, plus a few shakes of Tabasco, if you like.

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

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.

Instant Pot Split Pea Soup from Delish.com is perfect for winter days.

Instant Pot Split Pea Soup

c. extra-virgin olive oil

onion,

carrots,

celery,

garlic,

Kosher salt

black pepper

c. dried green split peas (about 12 oz.)

ham, diced (about 1 c.)

thyme,

chicken broth

tbsp. Juice of 1/2 lemon, plus wedges

Are you Team Bacon or Team Ham for split pea soup?

Didn’t change a thing! Excellent taste and consistency. Kids loved it. Very easy too.

This is the second time I’m making this recipe. I only used onions as I didn’t have any leeks, and used dried thyme. I also added a bay leaf for no other reason than I know it can go in soups. It was delicious the first time and now I’ve made it again and it’s in the ninja pot cooking. I didn’t find that it was too thick or undercooked when I made it last week. Perfect

"What's the difference between yellow and green split peas?
Green split peas tend to be a little sweeter than more mild-tasting green split peas."
: (

Nope. The flavor was fine, and I think the lemon is a great way to enhance the flavor. However the cooking time was way, way off for the peas. I cooked the soup as directed and got cooked soup with crunchy peas. Doubled the cook time,  and I got almost liquefied vegetables, and barely softened peas. The peas weren’t old, and didn’t come from a low-quality grocery. Good concept, but execution doesn’t work.

I am new to cooking with a pressure cooker, so I was a little skeptical that the split peas would cook in 14 minutes. They were perfectly cooked and the soup was delicious. I will definitely make this again!

I will make this, but not sure of the lemon.

I just tried this recipe and I had clumps of beans in some parts of the cooker that were crunchy. I added four cups of water and restarted the pressure cooker for 6 more minutes. It sounds like an experiment I have to work to perfect.

Can I prep ingredients some how to freeze and give to someone for their pot? 
All they do is put in  pot,  they work long hours and would like some meals done up ahead and frozen. .any suggestions would be great ....love ghis soup recipe wondering how to freeze in what container

https://streaming.hearstdigitalstudios.com/4e60686b-5b03-4212-9f10-86cff0023899/video_rover_16x9_1080p_hd_1576789369_54473.mp4

Need a healthy weeknight dinner idea? This instant pot chicken soup is insanely easy. Plus it's filled with good-for-you ingredients, so you can feel good about eating healthy.

Instant Pot Chicken Tortilla Soup Is The Coziest Winter Dinner

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. It&#x27;s easy to make and perfect for the cold weather.Makes about 9 cups.

celery ((about 3 ribs))

tsp minced garlic ((1 clove))

unsalted chicken broth

water

tsp chopped fresh thyme, (or 1/2 tsp dried)

lb ham ham

Chopped fresh parsley, (for garnish (optional))

Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.

Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup).

Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 - 80 minutes.

Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.

Meanwhile add carrots* to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer**.

Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired.

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.

A popular soup on both sides of the pond, ham and pea soup is filling but not so heavy that you feel weighed down after eating it. And soon after the holiday season, it's nice to have a hearty meal filled with legumes and just a bit of pork.

Ham and Split Pea Soup Recipe

leek,

onion, finely chopped (about 3/4 cup)

carrot,

celery stalk, finely chopped (about 1/2 cup)

thyme

smoked ham hocks (about 3/4 pound total)

red pepper flakes

Lemon juice,

Sour cream yogurt

Melt butter in a large saucepot or Dutch oven over medium high heat. Add chopped ham and cook, stirring occasionally, until ham begins to brown, about 4 minutes. Remove ham from pot with a slotted spoon, then return pot to heat and add leek and onion, scraping up browned bits from the bottom of the pot with a wooden spoon. Add carrot, celery, bay leaves, and thyme, and continue to stir until ingredients are well combined. Place ham hocks, pinch of red pepper flakes,and green split peas in the pot and cover with 8 cups of water (or broth, if using). Bring to a simmer, cover, and cook for 1 hour.

Remove hocks from the pot and allow to rest until cool enough to handle. Shred meat from bones. Add shredded meat and reserved ham back to the soup and season to taste with salt and pepper. Season with lemon juice to taste. Serve hot with sour cream or yogurt, as desired.

Classic Split Pea & Ham Soup

ham,

white chopped onion

bay leaf

salt

Melt butter in medium stock pot. Add onion and celery. Sauté until onions begin to turn translucent. Then add garlic and cook a couple more minutes.

Mix in ham, split peas, and bay leaf. Then pour in chicken broth and water. Stir it all together and let pot heat up to a simmer.

Continue cooking on a low simmer for 1 1/2 hours, stirring occasionally.

Season with salt and pepper, and give a final , thorough stir. Serve.

Tip: Pea soup has a tendency to thicken up in the refrigerator or freezer. When reheating, it's perfectly fine to splash in a little water to thin it back out as it heats.

A delicious, simple vegetarian split pea soup made from an impossibly short list of ingredients. Seriously, just five!

Vegetarian Split Pea Soup

extra virgin olive oil

onions,

fine-grain sea salt

juice of 1 lemon (reserve the zest)

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente).&nbsp;

Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time - there are times I need to add up to 3 1/2 cups extra.

Stir in the lemon juice and taste. If the soup needs more salt (likely), add more a bit at a time until the flavor of the soup really pops.

Split pea soup is the perfect way to use up your leftover ham! Split peas and ham are simmered in a delicious chicken broth to give you a thick and hearty soup option.

*dried split peas (green

ham bone (or leftover ham)

parsley

celery (diced)

Rinse peas and drain well.

In a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, reduce heat to low, and simmer covered for 1 hour.

Add in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer 45 minutes more.

Remove ham bone and chop meat. Return meat to soup and cook on low 20-30 minutes or until tender and thickened.

Discard bay leaf and serve.

This Pressure Cooker Split Pea Soup with Smoked Ham Hock is a deliciously hearty way to warm up during the cold fall and winter months. Dried green split peas combine with a simple blend of carrots, celery, and onions seasoned with garlic, thyme, bay, and a pinch of red pepper flakes in your electric pressure cooker. Everything cooks down together with a rich smoked ham hock until it's fall-off-the-bone tender. The resulting soup is thick and hearty, with rich chunks of smoked ham -- perfect for cozying up with on the chilliest of nights.

Pressure Cooker Split Pea Soup with Smoked Ham Hock

lb dried green split peas, rinsed and picked through

tsp dried thyme thyme

tsp Kosher salt

tsp black pepper

tsp red pepper flakes

lbs ham

Turn the electric pressure cooker to the saute function (select medium if your machine offers the choice). Heat 2 tbsp garlic-infused olive oil (or 2 tbsp olive oil + 2 cloves minced garlic). When the oil begins to shimmer add the carrots, celery, and onions. Saute until the carrots and celery begin to soften (if using yellow onion cook until translucent), about 5-minutes.

Turn off the saute function and deglaze with 6 cups chicken broth, scraping the bottom of the pot to ensure that any browned buts are dislodged.

Add green split peas, thyme, salt, pepper, red pepper flakes, and bay leaves and stir to combine. Then add the ham hock to the pot on top of the other ingredients.

Secure the lid and set to pressure cook on high for 20-minutes. The machine will take about 15-minutes to come to pressure before it begins its countdown. Once finished, natural release the pressure for 15-minutes, then safely quick release the remaining pressure.

Test the temperature of the ham hock with a meat thermometer. It should have reached a minimum of 165 degrees F, but will likely end up around 200 degrees F.

Separate the meat from bone on your ham hock. This can usually be done easily with a small knife. Discard bones, tendons, and excess skin. Shred the meat and combine back into the pot with the soup. Taste for salt and pepper and adjust, if needed.

The soup will thickens substantially as it cools, so the remaining 2 cups chicken broth can be used to thin as desired. Serve warm.

Yellow Split Pea and Bacon Soup

bacon

onions

garlic (minced)

olive oil (for sautéing)

Celery Stalks (diced)

yellow peas

chicken stock

smoked paprika

salt and pepper (to taste)

In a large stockpot on medium-high heat, dry fry the bacon until golden brown (you can add a bit of oil if it starts to stick to the bottom of the pan.

If needed, add one-two tablespoons of olive oil, add the onions to the pan and with the garlic until the onions are translucent, 5-10 minutes.

Add the carrots, celery, split peas, chicken stock, smoked paprika, and bay leaf.

Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 - 2 hours or until the peas start to break down. Check often and stir frequently to keep the soup from burning on the bottom.

Taste for salt and pepper. Serve hot.

https://embed.mediavine.com/videos/xuqydxcoafmgavqbhktm

This recipe for Yellow Split Pea and Bacon Soup is full of flavor and an easy alternative to traditional split pea and ham soup.

Creamy, Ethiopian-inspired yellow split pea soup made in the Instant Pot. A delicious, comforting plant-based side or main. Just 1 pot and 9 ingredients required!

Creamy Yellow Split Pea Soup (Instant Pot Friendly!)

avocado

chopped white or yellow onion ((1 small onion yields ~1 cup))

½ tsp finely minced fresh ginger

yellow split peas

vegetable broth

tsp turmeric

healthy pinch ground black pepper

full-fat coconut milk ((canned))

Sea salt, to taste ((optional // only if needed))

milk

chopped cilantro

Naan

potatoes

Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add oil (or water) and onion and sauté for 2-3 minutes, stirring frequently, or until onion is translucent and fragrant. Add ginger and garlic and sauté until fragrant, being careful not to let the garlic burn. Add a little bit more water as needed to prevent sticking.

Turn off the sauté function by pressing “Cancel.” Then add yellow split peas, water, vegetable broth, turmeric, and black pepper and stir.

Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 15 minutes (it will take about 5-10 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally (~15 minutes), or carefully press the quick release if in a hurry. Turn off the Instant Pot by pressing “Cancel.”

Add coconut milk and stir to combine. Optionally, to purée soup, let it cool slightly, then carefully remove the inner pot from the Instant Pot base and tilt the pot to one side while using an immersion blender to purée. This will help prevent splatter. Taste and adjust seasonings as needed, adding salt to taste or coconut milk for creaminess.

Best when fresh. Optionally, garnish with a swirl of coconut milk and freshly chopped cilantro. This soup pairs well with naan or cubed roasted sweet potatoes. Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water as needed to prevent sticking.

INSTANT POT

Heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion and sauté for 2-3 minutes, stirring frequently, or until onion is translucent and fragrant. Add ginger and garlic, and sauté until fragrant, being careful not to let the garlic burn. Add a little bit more water as needed to prevent sticking.

Add yellow split peas, water, vegetable broth, turmeric, and black pepper and stir. Bring to a gentle boil, then reduce heat, cover, and simmer for 30-45 minutes or until split peas are tender.

Add coconut milk and stir to combine. Optionally, to purée soup, let it cool slightly, then tilt the pot while using an immersion blender to purée. This will help prevent splatter. Taste test and adjust as needed, adding more salt to taste or coconut milk for creaminess.

Best when fresh. Optionally, garnish with a swirl of coconut milk and freshly chopped cilantro. This soup pairs well with naan or cubed roasted sweet potatoes. Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.

STOVETOP

This Slow Cooker Split Pea Soup is loaded with yummy veggies! It is very healthy and creamy and full of flavor!  Way better than the canned stuff.

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