Oh my goodness, is winter ever going to end? We came home from our sunny and warm honeymoon to the coldest temperatures Colorado has ever seen in the month of March. The only bright spot is that it’s given me a great excuse to make this Easy Peasy Split Pea Soup recipe. You can make it in the Instant Pot in about an hour or let it simmer on the stove. It’s hearty, comforting, packed with vegetables and it’s gluten and sugar-free.

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The other night when I was scrounging up something for dinner, I found some leftover ham in the freezer. We defrosted it and had it for dinner, but with even more leftovers (that I didn’t want to freeze again), I decided to make split pea soup in my Instant Pot. (If you don’t have an Instant Pot, you can definitely also make it on the stovetop. See directions for both methods below.)

In addition to the leftover ham, this recipe primarily uses pantry staples: onion, carrot, garlic, chicken stock. In fact, the only thing I really had to buy was the split peas. I found them in the bulk section of my grocery store and they were very inexpensive. And, I found these awesome reusable bags at my local grocery store that are perfect for storing the split peas.

Also, if you don’t eat meat/pork, you can omit the ham and use a high-quality vegetable stock and a little smoked paprika or liquid smoke to make this recipe vegetarian or vegan.

Try this Easy Peasy Split Pea Soup recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

Check out my other SOUP RECIPES.

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Easy Peasy Split Pea Soup – Stovetop or Instant Pot

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• Author: jzmcbride
• Total Time: 1 hour
• Yield: 12 cups 1x

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Description

If winter is getting you down make Easy Peasy Split Pea Soup in the Instant Pot or on the stovetop! It’s hearty, comforting, packed with vegetables and both gluten-free & sugar-free. This recipe can easily be modified for vegetarian/vegans.

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Ingredients

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• 2 tablespoon grass-fed butter (I like Kalona Supernatural or KerryGold butter).
• 1 large onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 2 cups green split peas, rinsed and drained
• 1 hambone or smoked ham hock (see note)
• 1 bay leaf
• 4 cups chicken stock or bone broth (or substitute vegetable stock)
• 1–2 cups leftover ham, diced
• 1 teaspoon apple cider vinegar

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Instructions

INSTANT POT:

1. In a 6 or 8 Quart Instant Pot press the saute function and add butter/oil.
2. Once hot, add onion, carrots, and celery and cook until soft, about 8-10 minutes.
3. Add garlic, and all spices and saute for 1 minute more.
4. To the cooked vegetables, add split peas, hambone, bay leaf and broth and set to manual pressure for 20 minutes.
5. Use the natural release function for 15 minutes, and then release the remaining pressure.
6. Add apple cider vinegar, salt and pepper to taste.

STOVETOP:

1. Heat a large dutch oven or stock pot over medium heat and add butter/oil.
2. Add onion, carrots, and celery and cook until soft, about 8-10 minutes.
3. Add garlic, and all spices and saute for 1 minute more.
4. Add peas, hambone, bay leaf and broth and bring to a boil. Reduce heat to a simmer, cover and cook for an hour.
5. Uncover and add diced ham and cook until desired consistency, stirring occasionally, about 45 – 55 minutes. If mixture becomes too thick, add additional chicken stock or water.
6. Add apple cider vinegar, and additional salt and pepper. Remove the hambone and chop up any leftover meat and add to the pot. 

Notes

• For vegan/vegetarian version, substitute olive oil, coconut oil or avocado oil for the butter. Omit ham. Use vegetable stock instead of chicken stock. Add 1 teaspoon smoked paprika.
• I like this soup a little chunky, but if you prefer a smoother consistency you can blend it with an immersion or traditional blender before adding the ham.
• Leftovers can be frozen.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: recipe
• Method: Instant Pot
• Cuisine: American