Split Pea Soup with Ham (Instant Pot, Crock-Pot or Stovetop)
Fancy food it is not, but Split Pea Soup with Ham is delicious, comforting, and affordable. Stovetop, Instant Pot, slow cooker—we'll show you how to make it all three ways!
Servings: 6 -8 servings
Calories: 209kcal
Ingredients
- 1 tablespoon avocado or olive oil
- 1 large onion diced (about 2 cups)
- 3 large ribs celery diced (about 1 cup)
- 2 large carrots peeled and diced (about 1 cup)
- 3 cloves garlic minced
- 1 meaty ham bone or 2 smoked ham hocks see notes
- 6 cups low- or no-sodium chicken broth
- 2 cups water stovetop version only
- 16 ounces dried split peas
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried oregano
- 2 bay leaves
- 1 cup chopped ham if using ham hocks instead of ham bone (see notes)
- Salt and freshly ground black pepper to taste
Instructions
Stovetop Directions (1 ½ hours)
- In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add in the onion, celery, carrots, and garlic, and cook until just fragrant and tender, about 3 minutes.
- Add the ham bone or ham hocks, chicken broth, water, split peas, thyme, oregano, and bay leaves. Bring to a boil, reduce heat to low, and simmer. Cook, stirring regularly, for 60-75 minutes, or until the peas are very tender. You want them to be falling-apart mushy. Depending on the age of your peas, this might take more or less time than listed.
- Remove the ham bone or ham hocks and bay leaves from the soup. Discard the bay leaves. If using a ham bone, slice off any ham and chop, discarding the bone. If using the ham hocks, discard. Add the chopped ham (either from the ham bone or extra if using ham hocks). Stir and taste soup for seasoning, adding fresh black pepper and extra salt, if needed.
- The soup will thicken up considerably as it cools, so if it feels too thin right out of the pot, give it 5-10 minutes of cooling time before serving.
Instant Pot Directions (40 minutes)
- For the Instant Pot, you will not need to use the water listed in the recipe.
- Turn on the “Saute” function on your Instant Pot, and add the oil. Once the Instant Pot reads “Hot”, add in the onion, celery, carrots, and garlic, and cook until just fragrant and tender, about 3 minutes. Turn off the “Saute” function.
- Add the ham bone or ham hocks, chicken broth, split peas, thyme, oregano, and bay leaves. Do not add the 2 cups of water listed for the stovetop version. This will cause the soup to be too thin.
- Lock and seal the lid, then set the Instant Pot to Manual, High Pressure for 15 minutes. When cooking time is up, allow a 15 minute natural pressure release before opening the Instant Pot.
- Remove the ham bone or ham hocks and bay leaves from the soup. Discard the bay leaves. If using a ham bone, slice off any ham and chop, discarding the bone. If using the ham hocks, discard. Add the chopped ham (either from the ham bone or extra if using ham hocks). Stir and taste soup for seasoning, adding fresh black pepper and extra salt, if needed.
- The soup will thicken up considerably as it cools, so if it feels too thin right out of the pot, give it 5-10 minutes of cooling time before serving.
Slow Cooker Directions (7-8 hours)
- For the Slow Cooker, you will not need to use the oil or water listed in the recipe.
- In the basin of a slow cooker, add in the onion, celery, carrots, garlic, ham bone or ham hocks, chicken broth, water, split peas, thyme, oregano, and bay leaves. Do not add the 2 cups of water listed for the stovetop version. This will cause the soup to be too thin.
- Cover and turn the slow cooker to low, cooking for 7-8 hours, or until the peas are fall-apart tender.
- Remove the ham bone or ham hocks and bay leaves from the soup. Discard the bay leaves. If using a ham bone, slice off any ham and chop, discarding the bone. If using the ham hocks, discard. Add the chopped ham (either from the ham bone or extra if using ham hocks). Stir and taste soup for seasoning, adding fresh black pepper and extra salt, if needed.
- The soup will thicken up considerably as it cools, so if it feels too thin right out of the pot, give it 5-10 minutes of cooling time before serving.
Video
Notes
- Between the ham and the chicken broth, it’s easy for this soup to become very salty. Make sure to use low or no sodium chicken broth, and taste the soup before adding any additional salt. I never need to add any when I make it.
- This soup thickens considerably as it cools and rests. So when you go to reheat leftovers, you might need to add additional water or chicken broth to thin it out.
- To freeze, let the soup cool to room temperature, then spoon into freezer-safe glass food storage containers. Label and freeze for up to 6 months.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 18g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 687mg | Fiber: 6g | Sugar: 4g
