We’ve had this one in the queue for awhile. Our only regret is taking so long to bring you one of the simplest but tastiest soups out there: Split Pea Soup, complete with a ham bone. This classic will have the whole family coming back for seconds. This may be our favorite way to use up that leftover holiday ham bone. By the way, it’s borderline sacrilege to throw away a ham bone 😀
When we say classic we mean this soup truly dates back to ancient times with variations all around the world. As is our style, we’ll spare you the lengthy dissertation. If you’re interested learn more here.
A quick bonus beyond the simplicity and using up that leftover ham bone – this soup is super economical (read, inexpensive to make). We know you have excited, hungry mouths to feed so let’s get to it!
Preparation: Split Pea Soup with Ham Bone
As always, best practice is to gather everything up and prep out front. No need to soak the peas for this recipe but by all means give them a rinse in a colander and pick out any random foreign pieces in the mix (rare, but does happen). We used our own homemade chicken stock (recipe coming soon) in this one but when we don’t have any of that on hand we love to use a quick Better than Bouillon chicken base and water mixture for the most flavor. It really is better than the store bought cartons or cans.
Prep the ingredients according to the instructions. Place the Instant Pot in saute mode with oil. Saute the onion, celery, and carrot mixture (mirepoix) for 5 – 7 minutes or until beginning to soften and stirring occasionally. Stir in the garlic and cook for another 1 – 2 minutes.
Exit saute mode and add the remaining ingredients.
Cook on high pressure for 15 minutes. Natural release, strip any extra ham bits from the bone, return to the soup, and serve immediately. A nice crusty bread would make a tremendous accoutrement to this delightful soup. If you don’t have that handy (we didn’t) it’s still fabulous. Besides, how easy was that to make? Dinner in an hour and most of the heavy lifting is done by the Instant Pot.
If you liked that, try this…
- Cajun 16-Bean Soup (sub in a ham bone)
- Black Eyed Pea Soup (drop in a ham bone as an add or sub for the bacon)
- Cabbage Soup (sub in a ham bone)
- Ham and White Bean Soup (drop in a ham bone as an add or sub for the chopped ham)
Equipment: Split Pea Soup with Ham Bone
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You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for soups, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
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Split Pea Soup with Ham Bone
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Sweet Onion, diced
- 3 Celery Stalks, diced
- 2 Carrots, Diced
- 2 cloves Garlic, diced
- 8 cups Chicken Stock
- 1 lb. Split Peas
- 1 Ham Bone From a spiral ham or just use diced ham
- 2 – 3 Bay Leaves
- ½ tsp. Dried Thyme
- 1 pinch Cayenne Pepper (optional)
- Salt and Pepper, to taste
Instructions
- Prep ingredients according to instructions. Place Instant Pot in saute mode with oil. Saute onion, celery, and carrot mixture (mirepoix) for 5 – 7 minutes or until beginning to soften and stirring occasionally. Stir in garlic and cook for another 1 – 2 minutes.
- Exit saute mode. Add remaining ingredients.
- Cook on high pressure for 15 minutes. Natural release. Serve immediately.
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