This delicious split pea and ham soup is easy to prepare in an Instant Pot, slow cooker or on the stove.
Pea and Ham Soup
This yummy pea and ham soup is made with delicious meaty ham hocks, making it a great meal for a cold, winters night. This recipe can be made three ways: in the slowcooker, in an Instant Pot or on the stove.
When making this soup, ham hocks are a great way to get a lot of flavour into your soup. If you are unable to get a ham hock, you can use a bone-in ham shoulder or chopped salted pork/smoked bacon if you wish.
As the ham already has a lot of salt in it, I don’t add any salt to this recipe at all. If you feel it needs a little more salt after tasting, you can add a little at the end and mix it through.
This pea and ham soup should be stored in an airtight container in the fridge for up to 3 days. It can also be stored in the freezer, and eaten within 3 months.
The ingredients you will need to make this soup, are:
- 2 TBSP olive oil
- 2 onions, diced
- 3 ribs of celery, diced
- 3 carrots, peeled and diced
- 1.2 to 1.5 kg (2.4 – 3 lb) ham hock
- 1 ½ to 2 cups diced ham
- 4 cups chicken broth or stock
- 4 cups water
- 500g dried split peas
- 2 bay leaves
- Ground black pepper
- 4 cloves garlic, minced
- 2 sprigs thyme
To make this soup:
Stovetop Method
- Remove the split peas from the packet into a colander. Rinse under cold water and remove any discoloured peas.
- Heat the oil in a large pot over medium heat.
- Add the onion, garlic and celery and sauté until soft.
- Add the carrots, ham hock, diced ham, split peas, chicken broth, water, bay leaves and thyme.
- Bring the soup mixture to a slow simmer and cover, leaving the lid slightly askew.
- Cook, stirring occasionally, until the peas have broken down completely and the soup has thickened, this couple take anywhere from 1 to 2 ½ hours.
- Remove and discard the ham hocks, removing all the ham off the bones that hasn’t fallen off.
- Remove and discard the bay leaves and sprigs of thyme.
- Stir the soup to blend thoroughly and add more water if necessary until the soup is to your likeness.
- Season with pepper and ladle into bowls if necessary.
- You can puree the soup with a potato masher for a chunky consistency or in a blender for a smooth consistency if you desire.
- Store leftovers in the fridge in an airtight container for up to 3 days. It can also be stored in the freezer, and eaten within 3 months. This soup will thicken as it sits in the fridge. You can add some more chicken broth to the soup when reheating.
Instant Pot Method
- Remove the split peas from the packet into a colander. Rinse under cold water and remove any discoloured peas.
- Get the Instant Pot ready and set to ‘sauté’ function. Let it heat for a minute, then add the oil, garlic, and celery and sauté until soft.
- Cancel the sauté function and add the carrots, ham hock, diced ham, split peas, chicken broth, water, bay leaf and thyme to the pot.
- Lock the lid on and use the manual or pressure cook function, setting it to cook for 20 minutes at high pressure.
- Once the time is up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure with the steam value turned to the venting position. Be sure to keep your face and hands away from any steam.
- Unlock the lid and remove and discard the ham hock, removing all the ham off the bones that hasn’t fallen off.
- Remove and discard the bay leaves and sprigs of thyme.
- Stir the soup to blend thoroughly and add more water if necessary until the soup is to your likeness.
- Season with pepper, if desired, and ladle into bowls if necessary.
- You can puree the soup with a potato masher for a chunky consistency or in a blender for a smooth consistency if you desire.
- Store leftovers in the fridge in an airtight container for up to 3 days. It can also be stored in the freezer, and eaten within 3 months. This soup will thicken as it sits in the fridge. You can add some more chicken broth to the soup when reheating.
Slowcooker Method
- Remove the split peas from the packet into a colander. Rinse under cold water and remove any discoloured peas.
- Add all of the ingredients into a large slow cooker.
- Cook on low for 8+ hours or on high for 6+ hours.
- The soup will be ready when the peas are tender and the soup has reached the thickness that you desire.
- Remove the ham hock, bay leaves and thyme before serving.
- You can puree the soup with a potato masher for a chunky consistency or in a blender for a smooth consistency if you desire.
- Store leftovers in the fridge in an airtight container for up to 3 days. It can also be stored in the freezer, and eaten within 3 months. This soup will thicken as it sits in the fridge. You can add some more chicken broth to the soup when reheating.
More Soup Recipes
Pea and Ham Soup
This yummy pea and ham soup is made with delicious meaty ham hocks, making it a great meal for a cold, winters night. This recipe can be made three ways: in the slowcooker, in an Instant Pot or on the stove.
Ingredients
- 2 TBSP olive oil
- 2 onioins, diced
- 3 ribs celery, diced
- 3 carrots, peeled and diced
- 1.2-1.5 kg (2.4 - 3lb) ham hock
- 1 1/2 - 2 cups ham, diced
- 4 cups chicken broth
- 500g pkt split peas
- 2 bay leaves
- 4 cloves garlic, minced
- 2 sprigs thyme
Instructions
Stovetop Method
- Remove the split peas from the packet into a colander. Rinse under cold water and remove any discoloured peas.
- Heat the oil in a large pot over medium heat.
- Add the onion, garlic and celery and sauté until soft.
- Add the carrots, ham hock, diced ham, split peas, chicken broth, water, bay leaves and thyme.
- Bring the soup mixture to a slow simmer and cover, leaving the lid slightly askew.
- Cook, stirring occasionally, until the peas have broken down completely and the soup has thickened, this couple take anywhere from 1 to 2 ½ hours.
- Remove and discard the ham hocks, removing all the ham off the bones that hasn't fallen off.
- Remove and discard the bay leaves and sprigs of thyme. Stir the soup to blend thoroughly and add more water if necessary until the soup is to your likeness.
- Season with pepper and ladle into bowls if necessary. You can puree the soup with a potato masher for a chunky consistency or in a blender for a smooth consistency if you desire.
- Store leftovers in the fridge in an airtight container for up to 3 days. It can also be stored in the freezer, and eaten within 3 months. This soup will thicken as it sits in the fridge. You can add some more chicken broth to the soup when reheating.
Instant Pot Method
- Remove the split peas from the packet into a colander. Rinse under cold water and remove any discoloured peas.
- Get the Instant Pot ready and set to 'sauté' function. Let it heat for a minute, then add the oil, garlic, and celery and sauté until soft.
- Cancel the sauté function and add the carrots, ham hock, diced ham, split peas, chicken broth, water, bay leaf and thyme to the pot.
- Lock the lid on and use the manual or pressure cook function, setting it to cook for 20 minutes at high pressure.
- Once the time is up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure with the steam value turned to the venting position. Be sure to keep your face and hands away from any steam.
- Unlock the lid and remove and discard the ham hock, removing all the ham off the bones that hasn't fallen off.
- Remove and discard the bay leaves and sprigs of thyme. Stir the soup to blend thoroughly and add more water if necessary until the soup is to your likeness.
- Season with pepper, if desired, and ladle into bowls if necessary. You can puree the soup with a potato masher for a chunky consistency or in a blender for a smooth consistency if you desire.
- Store leftovers in the fridge in an airtight container for up to 3 days. It can also be stored in the freezer, and eaten within 3 months. This soup will thicken as it sits in the fridge. You can add some more chicken broth to the soup when reheating.
Slowcooker Method
- Remove the split peas from the packet into a colander. Rinse under cold water and remove any discoloured peas.
- Add all of the ingredients into a large slow cooker.
- Cook on low for 8+ hours or on high for 6+ hours. The soup will be ready when the peas are tender and the soup has reached the thickness that you desire.
- Remove the ham hock, bay leaves and thyme before serving.You can puree the soup with a potato masher for a chunky consistency or in a blender for a smooth consistency if you desire.
- Store leftovers in the fridge in an airtight container for up to 3 days. It can also be stored in the freezer, and eaten within 3 months. This soup will thicken as it sits in the fridge. You can add some more chicken broth to the soup when reheating.
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