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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- Pressure Cooker Chili
★ Did you make this split pea soup with leftover ham?
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Instant Pot Split Pea Soup with Leftover Ham
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.
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Servings: 8
Calories: 307kcal
Ingredients
- 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
Instructions
- 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.
Notes
Want to skip the soaking? Add all ingredients to the pot, mix well, and lock the lid. Then cook at high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes, then quick-release the remaining pressure.
Nutrition
Serving: 1cup | Calories: 307kcal | Carbohydrates: 40g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 671mg | Potassium: 898mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2820IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3.4mg
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jujubee
Turned out perfect! The right consistency! Delicious!
Kate West
Very tasty! We are not pea soup fans as a rule, but we had left over ham so we tried this recipe and were very pleasantly surprised. Nice flavor and texture. Good job!
Sara T
I was very pleased to see an IP pea soup recipe that calls for soaked peas. I much prefer the less gassy nature of them. Thank you!
Sue Roe
Delicious! Made this today and enjoyed 2 bowls! Thanks for sharing your recipes!!
Gary White
Glad you enjoyed it!
Matthew Disalvatore
My entail thoughts when I saw the completed product before I tasted it were, "This looks nothing like what mom used to make." I'm used to a much more thick consistency to my pea soup, but YOOOOOOOO!!!!! This was amazing! The kids ate all of it, and I cannot wait for lunch tomorrow, because I'm having seconds of this. The wife and the kids both liked adding it over rice, but I like it as is. Thanks!!!
Jackie Lowe
I can't wait to make this recipe. Does this soup freeze well? Thanks!!
Gary White
I've never tried freezing it.