Healthy Split Pea Soup with Ham

Square overhead shot of a bowl of split pea soup with ham

5 from 6 votes

Healthy Split Pea Soup with Ham

Make this easy, healthy split pea and ham soup on the stovetop, in the Crock Pot, or in the Instant Pot!

Course Dinner, Lunch

Cuisine American

Keyword crockpot split pea soup, healthy split pea soup with ham, slow cooker split pea soup, split pea and ham soup, split pea soup, split pea soup with ham

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings cups

Calories 144.7kcal

Author Blair Lonergan

Equipment

Pressure Cooker
Slow Cooker
Dutch oven

Ingredients

1 tablespoon olive oil
1 small onion, diced
3 medium carrots, peeled and diced
2 medium celery ribs, diced
2 cloves garlic, minced (about 2 teaspoons total)
1 ½ lbs. smoked ham hocks (or use 2 cups diced, smoked ham; 8 slices bacon, chopped; or a leftover ham bone)
1 (16 ounce) package dried green or yellow split peas, rinsed and drained
6 cups reduced-sodium chicken broth (use 7 cups for a thinner soup)
1 bay leaf
½ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon black pepper
Optional garnish: cooked, crumbled bacon; chopped fresh parsley; sour cream; croutons

Instructions

STOVETOP METHOD

In a large soup pot or Dutch oven, heat olive oil over medium-high heat. When the oil shimmers, add the onion, carrots, celery, garlic (and diced ham or bacon, if using). Cook, stirring occasionally, just until the onion is translucent, about 6-7 minutes.
Stir in ham hocks (or ham bone, if using), split peas, broth, bay leaf, thyme, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, covered, for about 1 hour (or until peas and vegetables are tender).
Remove the bay leaf (and ham bone or ham hocks, if using). Chop up the meat from the ham hocks or bone, return the meat to the pot, and discard the bones and fatty pieces. Season with salt and pepper, to taste. The soup will thicken as it cools, so thin with extra broth or water, if necessary.

Notes

SLOW COOKER METHOD:

Place all ingredients in a slow cooker. Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours (or until peas reach desired tenderness).

Remove the bay leaf (and ham bone or ham hocks, if using). Chop up the meat from the ham hocks or bone, return the meat to the pot, and discard the bones and fatty pieces. Season with salt and pepper, to taste.

The soup will thicken as it cools, so thin with extra broth or water, if necessary.

INSTANT POT METHOD:

Turn on the “Sauté” function on the pressure cooker. Heat 1 tablespoon olive oil in the pot, and when the oil shimmers add the onion, carrots, celery and garlic (as well as the diced ham or bacon, if using). Sauté just until the onion is translucent (about 6-7 minutes). Turn off the pot.

Add the ham hocks (or ham bone, if using), split peas, broth, bay leaf, thyme, oregano, basil and pepper.

Secure the lid on the pot. Close the pressure-release valve. Select “Manual” and set the pot at “High” pressure for 15 minutes. It may take the pot up to 15 minutes to come to pressure and start cooking.

At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

Stir well to combine. Remove the bay leaf (and ham bone or ham hocks, if using). Chop up the meat from the ham hocks or bone, return the meat to the pot, and discard the bones and fatty pieces. Season with salt and pepper, to taste.

The soup will thicken as it cools, so thin with extra broth or water, if necessary.

Nutrition