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Split Pea Soup with Ham (Instant Pot or Stove Top)

5 from 3 reviews

This Split Pea and Ham Soup is the perfect meal to use up leftover baked ham (but don’t worry there is an option to use ham steak as well)! It’s a comfort meal in a bowl: warm, hearty and so delicious! This one pot meal is easily going to be your new favorite soup!

Ingredients

Scale
  • 2 tablespoon grass-fed butter
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon fine sea salt
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Pinch ground nutmeg
  • 1 teaspoon ground black pepper
  • 16 ounces green split peas, sorted, rinsed and drained
  • 1 (leftover) hambone from Baked Ham (see note)
  • 1 bay leaf
  • 4 cups chicken stock
  • 23 cups of water plus additional
  • 2 cups leftover ham, diced, plus any from hambone
  • 1 teaspoon apple cider vinegar
  • Additional Salt and Pepper, to taste

Instructions

To Make it on the Stove Top:

  1. Heat a large dutch oven over medium heat and add butter.
  2. Once hot, add onion, carrots, and celery and cook until beginning to soft, about 8-10 minutes.
  3. Add garlic, and all spices and saute for 1 minute more.
  4. Add peas, hambone, bay leaf, broth and 2 cups of water and bring to a boil. Reduce heat to a simmer, cover and cook for 1 hour. 
  5. Uncover and add diced ham and cook until desired consistency, stirring occasionally, about 30-45 minutes. If the soup is getting too thick, add more water as needed.
  6. Add apple cider vinegar, and additional salt and pepper. Remove the hambone and chop up any leftover meat and add to the pot. Serve immediately.

To make in the Instant Pot:

  1. In a 6 or 8 Quart Instant Pot press the saute function and add butter.
  2. Once hot, add onion, carrots, and celery and cook until beginning to soften, about 8-10 minutes.
  3. Add garlic, and all spices and saute for 1 minute more.
  4. Add spices, peas, hambone, bay leaf, broth and water (making sure it doesn’t go above 1/2 way up the Instant Pot) 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.

Notes

  1. Please note the Instant Pot version is a more pureed version than the stove top.
  2. If you don’t have a leftover hambone replace all of the liquid with stock and use an equivalent amount of smoked boneless ham steak.
  3. Want to make this vegetarian? Leave out the ham bone and ham and swap the stock out for a high-quality vegetable stock, or better yet a homemade one!

Nutrition

LEXI'S SECRETS TO GETTING DELICIOUS DINNER ON THE TABLE FAST 

Lexi's sharing her top secrets to prepping ahead of time and quick meals!