Split Pea Soup
A hearty and savory soup crafted with a rich ham bone, tender potatoes, and sweet carrots, all simmered in a luscious, thickened broth for a comforting meal.
Ingredients
- 2 bay leaves
- 2 cups diced carrots
- 2 cups diced onions
- 8 cups water
- 1 ham bone see notes for alternatives
- 2 sprigs thyme
- 1 lb. dry split peas approximately 2 cups
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 2 russet potatoes peeled and diced
- 1 ½ tablespoons onion powder
- 2 tablespoons olive oil
- 2 cups ham cut from the ham bone after cooking
Instructions
- Add the uncleaned, meaty ham bone to a large Dutch oven along with the rinsed split peas, diced onions, onion powder, butter, olive oil, minced garlic, bay leaves, and thyme. Pour in the water and bring the mixture to a boil; once boiling, lower the heat to a gentle simmer, keeping the lid slightly ajar. Allow the soup to simmer for approximately 2½ hours, stirring occasionally to prevent sticking at the bottom. If you are cooking at a higher altitude, be aware that additional simmering time, potentially up to 5 hours, may be necessary. About 40 minutes before the soup finishes cooking, stir in the diced carrots and potatoes. When the vegetables are fork-tender, remove the ham bone, bay leaves, and thyme stems. Carve or shred 2 cups of ham from the bone and return it to the pot. Serve warm and enjoy.
Instant Pot Method:
- Rinse the split peas thoroughly. Add all ingredients into a 6-quart (or larger) Instant Pot, ensuring the pot is not more than two-thirds full. Secure the lid, set the pot to High Pressure Cook for 25 minutes. Once cooking completes, allow 10–15 minutes of natural pressure release before performing a quick release. Remove the ham bone, bay leaves, and thyme stems. Carve 2 cups of ham from the bone and return it to the soup. Serve immediately.
Slow Cooker Method:
- After rinsing the split peas, combine all ingredients in a 5-quart (or larger) slow cooker. Cook on low for at least 8 hours or on high for at least 6 hours, until the peas are soft and the soup reaches the desired consistency. Remove the ham bone, bay leaves, and thyme stems. Carve 2 cups of ham from the bone, return it to the slow cooker, and stir to combine before serving.
Notes
Using a Ham Bone:
A meaty, uncleaned ham bone imparts exceptional depth and richness to the soup. If using a smaller or less meaty bone, consider incorporating up to four chicken bouillon cubes to enhance the broth’s flavor. A diced ham steak may be added at the start of cooking as a supplement, with one 8-ounce steak yielding approximately 1¼ cups diced ham. Ham Bone Substitutes:
Acceptable alternatives include a bone-in picnic shoulder, a smoked ham shank, or a ham hock. Alternatively, a combination of chopped salted pork and/or chopped smoked bacon can be used.
A meaty, uncleaned ham bone imparts exceptional depth and richness to the soup. If using a smaller or less meaty bone, consider incorporating up to four chicken bouillon cubes to enhance the broth’s flavor. A diced ham steak may be added at the start of cooking as a supplement, with one 8-ounce steak yielding approximately 1¼ cups diced ham. Ham Bone Substitutes:
Acceptable alternatives include a bone-in picnic shoulder, a smoked ham shank, or a ham hock. Alternatively, a combination of chopped salted pork and/or chopped smoked bacon can be used.