Description
This ham and split pea soup is a hearty and comforting meal on cozy winter nights and perfect for using up leftover ham from Christmas or Easter!
Ingredients
Units
Scale
- 1 pound (16 ounces) green split peas
- 1 tablespoon olive oil
- 1 large onion, diced into 1/4-inch pieces
- 4 carrots, quartered lengthwise, then diced into 1/4-inch pieces
- 4 stalks of celery, diced into 1/4-inch pieces
- 3 cloves of garlic, minced
- 2 teaspoons dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 4 cups chicken broth
- 4 cups water
- 1 large bay leaf
- 1 leftover ham bone
- 2 cups diced cooked ham
- 1 tablespoon lemon juice (plus more to taste)
Instructions
- Rinse the split peas under cold running water and remove stones or other foreign debris.
- In a large dutch oven or other heavy-bottomed pot, add the olive oil, carrots, onion and celery, and saute over medium heat until the onion is translucent and tender, 5-8 minutes. Add the garlic and saute until fragrant, about 1 minute.
- Add thyme, paprika, coriander, cumin, oregano, garlic powder, onion powder, salt, pepper, chicken broth, water, bay leaf, split peas and ham bone to the pot and bring the liquid to a boil over high heat, then reduce heat to low and simmer until the split peas have softened, about 90 minutes to 2 hours, stirring occasionally. Fish out the bay leaf and the ham bone.
- Stir the soup, or puree with an immersion blender if you want an ultra smooth texture.
- Add diced ham, lemon juice, plus salt and pepper to taste, and heat through, about 10 minutes.
- Top with croutons and serve hot.
Notes
Instant Pot Instructions:
- In saute mode, add the olive oil, carrots, onion and celery, and cook until the onion is translucent and tender, 5-8 minutes. Add the garlic and saute until fragrant, about 1 minute.
- Add thyme, paprika, coriander, cumin, oregano, garlic powder, onion powder, salt, pepper, chicken broth, water (reduce to 2 cups), bay leaf, split peas and ham bone to the Instant Pot and set the IP on high for 15 minutes.
- Allow IP to naturally depressurize for 15 minutes, then quick release and fish out the bay leaf and the ham bone.
- Stir the soup, or puree with immersion blender if you want an ultra smooth texture.
- Add in diced ham, lemon juice, plus salt and pepper to taste, and heat through on saute mode, about 10 minutes.
- Top with croutons and serve hot.
