Split Pea Soup (Instant Pot/Slow Cooker/Stovetop)
Split Pea Soup with Ham is a hearty and comforting soup comprised of split peas simmering in a flavorful broth. This Split Pea Soup can be made in the Slow Cooker, Instant Pot or Stovetop.
Servings 8 Servings
Calories 639kcal
Cost $10
Equipment
Ingredients
- 1 tbsp. olive oil (instant pot version only)
- 2 tbsp. unsalted butter (instant pot version only)
- 1 cup chopped yellow onions
- 1 medium Yukon or russet potatoes, peeled and diced
- 1 stalk celery, chopped
- 2 bay leaves
- ¼ tsp ground thyme
- 3 carrots, peeled and chopped
- 5 cloves garlic, finely minced
- ½ tsp. black pepper
- 5-7 cups chicken broth
- 1 Lbs. dried green split peas, rinsed and drained
- 2 Lbs ham hocks (Or 1 lb. diced deli ham)
- ½ tsp. kosher salt
- sour cream, optional garnish
Instructions
Instant Pot Split Pea Soup
- Turn the pressure cooker on and press the Sauté button. Add the olive oil and butter once the screen says "hot".
- Add the onion, potatoes, celery, bay leaves, and thyme and stir occasionally until the onions are slightly translucent.
- Stir in the carrots, garlic, ham and pepper. Cook for about a minute.
- Add 5 cups of broth and bring to a simmer (You'll add the extra broth later if you like a thinner consistency).
- Stir in the rinsed split pea.
- Put the lid on the pot and lock. Make sure the steam release valve is in the sealed position.
- Press the cancel button. Press the Pressure Cook button and set to 20 minutes, high pressure.
- After cooking, let the soup NPR for 10 minutes before releasing the steam valve and removing the lid.
- Discard the bay leaves and any ham bones if you used them.
- Coarsely mash soup to desired consistency. Add up to two cups of chicken broth to thin.
- When cooled slightly, taste and add salt as needed.
- Transfer to soup bowls, top with sour cream (optional) and enjoy immediately.
Slow Cooker Split Pea Soup
- Add the onions, potatoes, celery, bay leaves, thyme, carrots, garlic, black pepper, salt, broth and split peas to the slow cooker and stir to combine.
- Add the ham and cover. Cook on Low for 5-6 hours.
- Remove the bay leaves and any ham bones.
- Coarsely mash soup to desired consistency. Add up to two cups of chicken broth to thin.
- When cooled slightly, taste and add salt as needed.
- Transfer to soup bowls, top with sour cream (optional) and enjoy immediately.
Stovetop Split Pea Soup
- In a large pot, add the bay leaves, broth, peas, and ham. Stir to combine. Bring to a boil and reduce heat to low. Place the lid on the pot and simmer for 1 hour.
- Add in the onions, potatoes, celery, carrots, pepper, garlic and thyme. Cover and simmer for 1 hour, or until the beans are soft.
- Remove the bay leaves and any ham bones.
- Coarsely mash soup to desired consistency. Add up to two cups of chicken broth to thin.
- When cooled slightly, taste and add salt as needed.
- Transfer to soup bowls, top with sour cream (optional) and enjoy immediately.
Notes
To reduce carbs, feel free to omit the potatoes. No replacement is needed.
Optional: Add up to two cups of chicken broth once cooked, to reach desired consistency.
The split peas need to be rinsed and picked through to remove any stones that may be mixed into the bag.
Nutrition
Calories: 639kcal | Carbohydrates: 40g | Protein: 47g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 134mg | Sodium: 978mg | Potassium: 1128mg | Fiber: 16g | Sugar: 7g | Vitamin A: 4033IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 5mg
