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.
Ingredients
Scale
- 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
Instructions
INSTANT POT:
- In a 6 or 8 Quart Instant Pot press the saute function and add butter/oil.
- Once hot, add onion, carrots, and celery and cook until soft, about 8-10 minutes.
- Add garlic, and all spices and saute for 1 minute more.
- To the cooked vegetables, add split peas, hambone, bay leaf and broth and set to manual pressure for 20 minutes.
- Use the natural release function for 15 minutes, and then release the remaining pressure.
- Add apple cider vinegar, salt and pepper to taste.
STOVETOP:
- Heat a large dutch oven or stock pot over medium heat and add butter/oil.
- Add onion, carrots, and celery and cook until soft, about 8-10 minutes.
- Add garlic, and all spices and saute for 1 minute more.
- Add peas, hambone, bay leaf and broth and bring to a boil. Reduce heat to a simmer, cover and cook for an hour.
- 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.
- 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