This split pea soup with leftover ham is full of texture and flavor. It is not a bowl of mush but an easy way to use leftover ham pieces.
Why This Recipe Works
Most people will swear that you don't need to soak split peas. And while technically, you don't have to soak them, there are a few huge benefits to doing so.
- They digest more easily - meaning less gas. Some say unsoaked beans don't affect them, but soaking them has been proven to make digestion easier by helping break down the sugars.
- Soaking them reduces cooking time. And since I'm trying to cook them as quickly as possible (and avoid the peas and other vegetables turning to mush), soaking them was the better choice.
How to Make Split Pea Soup with Leftover Ham
And this is the AMAZING Result…
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★ Did you make this split pea soup with leftover ham?
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Instant Pot Split Pea Soup with Leftover Ham
- 1 lb. green split peas soaked minimum of 4 hours
- ½ cup yellow onions diced
- ½ cup celery diced
- 1 cup carrots diced
- 6 thyme sprigs
- 1 Tbsp. garlic minced
- 1 bay leaf
- 6 cups chicken broth
- 1 Tbsp. Worcestershire sauce
- 1 tsp. sea salt
- 8 oz. ham pieces
- Add peas to a bowl with lukewarm and let sit overnight (or for a minimum of 4 hours). Then rinse peas well.
- Add all ingredients to pot and give a good mix.
- For slightly al dente peas (which I prefer), lock lid and cook for 7 minutes at high pressure. Otherwise, cook for 10 minutes instead.
- Once cook time is complete, quick-release pressure. Remove bay leaf and thyme sprigs. Serve with rice or as-is.
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