• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mutt & Chops

Food with purpose and sometimes re-purpose

  • Home
  • Previous Posts
    • Breakfast
    • Brunch
    • Entrée
    • Sides
    • Salads
    • Breads
    • Desserts
    • Snacks and Party Food
    • Drinks and Cocktails
    • Re-Purposed
    • Besides Food
  • About
  • Contact Mutt & Chops

Quick and Easy Split Pea and Ham Soup

October 24, 2018 by Lori 4 Comments

Jump to Recipe Print Recipe

Split pea and ham soup is one of my all-time favorite soups.  And Steve’s.  And the boys’.  Let’s just say, it has always been real popular in the Kemph house.  So, when temps turn to what Steve calls “soupy season”, I keep a bag of split peas in the pantry just in case the mood strikes.  And it did today.

I’m calling this soup quick and easy for a few reasons.

  1. You don’t need to have a bone-in ham from a previous meal before making this soup (although you can use a leftover ham bone if you want).  I just buy a large ham steak and cut it into cubes
  2. There is no need for carrots and celery (although you can add them if you prefer).
  3. The pressure cooker gets it done in half the time (although if you don’t use one, just double the time).

So, you have plenty of options for how you choose to make this soup, but do not think for one minute that the simplified method I use for this recipe means it is not rich, creamy, tender and savory.  This simplified recipe will still give you all the luscious flavors of a delicious split pea and ham, just with a lot less effort.

let’s look at how I make my quick and easy split pea and ham soup

I mention carrots and celery because many split pea and ham soup recipes call for them.  The reason I don’t use them is because I don’t often keep carrots and celery in the fridge, and if I happen to have some ham on hand and want to make this soup, I don’t want to have to go to the store to get carrots and celery.

Besides not usually keeping carrots and celery on hand, I have a definite preference for the texture of this beautiful soup.  Meaning, I like it perfectly smooth and creamy from the peas without chunks of other stuff other than the tender, melt-in-your-mouth ham.

However, I recognize that carrots and celery do add a necessary flavor component to our family favorite.  That’s why I rely on the Mrs. Dash Table Blend of seasonings.  This seasoning mix not only includes carrot and celery, but it also has a bunch of other delicious seasonings that really bring this soup to life.  AND, it contains no salt.  That is important because ham is usually salty enough.

Because of the salty ham, I also use a good quality low sodium organic chicken broth.

Heat the olive oil, garlic, and onion in a large pressure cooker, along with the thyme leaves and bay leaf until just fragrant.

Add the ham, peas, and Mrs. Dash.


Then add the chicken broth.  Cook over medium-high heat until it starts to bubble, then attach the pressure cooker lid and lock it.  Allow the pressure to build until it begins to hiss.  Then turn the heat down to simmer and allow it to cook for 20 minutes.

After 20 minutes, turn off the burner, release the pressure in the pressure cooker and remove the lid.  The peas should be completely softened and should dissolve upon stirring.

Place the pan back on the burner and turn it on to low heat.  Cook for another 10 minutes on low heat, stirring occasionally.  This will allow the liquid to reduce a bit and for the soup to thicken somewhat.  Repeated stirrings will ensure that the peas completely dissolve and further thicken the soup.

After cooking uncovered for ten minutes, discard the bay leaf then pour into soup bowls and garnish with some thyme and maybe a drizzle of a high-quality olive oil.  Be sure to serve while nice and hot.  Because soup just has to be nice and hot, right?

Add some crusty, freshly baked bread for dipping, and life just doesn’t get much better, don’t you think?

Thick and creamy, and the ham SO tender from the pressurized cooking.  The layers of seasoning surrounded by the bright earthiness of the peas.  A rustic, comfort food meal that will have you and your family going back for seconds or more.

As the seasons change and colder weather reigns, treat yourself to this quick and easy, luscious split pea and ham soup.  After all, happiness is all about a warm and happy tummy.

Enjoy!

Quick and Easy Split Pea and Ham Soup

Lori
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6 to 8

Ingredients
  

  • 3 tablespoons olive oil plus more for garnish
  • 2 cups chopped onion
  • 2 large cloves garlic diced
  • 1 pound split peas
  • 2 to 2 1/2 pounds ham steak cubed
  • 1 bay leaf
  • 1 tablespoon Mrs. Dash Table Blend
  • Thyme leaves from 5 springs plus more for garnish
  • 8 cups low sodium chicken broth
  • Salt optional

Instructions
 

  • Heat the olive oil, garlic, and onion in a large pressure cooker over medium heat, along with the thyme leaves and bay leaf until just fragrant.
  • Add the ham, peas, and Mrs. Dash.
  • Then add the chicken broth. Cook over medium-high heat until it starts to bubble, then attach the pressure cooker lid and lock it. Allow the pressure to build until it begins to hiss. Then turn the heat down to simmer and allow it to cook for 20 minutes.
  • After 20 minutes, turn off the burner, release the pressure in the pressure cooker and remove the lid. The peas should be completely softened and should dissolve upon stirring.
  • Place the pan back on the burner and turn it on to low heat. Cook for another 10 minutes on low heat, stirring occasionally. This will allow the liquid to reduce a bit and for the soup to thicken somewhat. Repeated stirrings will ensure that the peas completely dissolve and further thicken the soup.
  • After cooking uncovered for ten minutes, discard the bay leaf then pour into soup bowls and garnish with some thyme and a drizzle of a high-quality olive oil (optional).
  • Serve hot.

 

Thanks for sharing!

Filed Under: Entrée Tagged With: Cold Weather Food, Comfort Food, Creamy Soup, Ham, Pressure Cooker, Pressure Cooker Soup, Quick and Easy Soup, Soup, Split Pea, Split Pea and Ham

Previous Post: « German Red Cabbage
Next Post: The Kemphs in New York City »

Reader Interactions

Other Posts

Wilted arugula and bacon salad in a platter
Back yard view
Watermelon cocktail in a glass with ice, garnished with a wedge of watermelon and mint
Feature image of salad on a plate with chopsticks
Combo White Pizza
Turkey lettuce wrap on a plate
Triple berry cream tart on a table
Prepared tomato watermelon feta salad on a serving platter

Comments

  1. Mary Tappe says

    October 28, 2018 at 11:06 am

    I plan on making this next weekend, except I will use a slow cooker instead of a pressure cooker because unfortunately, I do not own one any longer. I had a nice smaller one, I let my dad borrow it and he didn’t care for it and got rid of it. I guess he thought I gave it to him. I wasn’t a happy camper. Anyhow, I inherited (actually saved from the trash) my dads hand written recipe book – an old 3 ring binder, he had tossed and I retrieved! I looked up his recipe for Split Pea soup because I always loved it. It is almost exactly the same as yours – except he adds finely diced carrots (which I can live without and you pointed out that Mrs. Dash will hep out there and he used water and chicken bullion instead of chicken broth). I like your way better and will be using your recipe when I make it. I would have it going today except I need the ham and an onion. I even have a new bottle of Mrs. Dash Table Blend in my cupboard! I will be making just a half batch since it is only me eating this. I know it freezes well, but I don’t want to eat it all winter, I have other soups to make!!

    Reply
  2. Lori says

    October 28, 2018 at 8:50 pm

    Hey, Mary! Slow cooker, pressure cooker, InstaPot…you are highlighting an important point. Technology gives us lots of options. As cooks, we pick the one that most highlights our talents. I like pressure cookers. But everyone has their preferences.

    Reply
  3. Karen Nichols-Rexwall says

    November 15, 2018 at 9:36 pm

    Oh I love this. It is a Swedish staple and traditionally served on Thursday lunch in the winter months along with a side of crépes topped with strawberry jam and whipped cream (though my non-Swedish palate prefers to leave the crépes as the dessert).

    Reply
    • Lori says

      November 23, 2018 at 11:06 am

      Sounds delicious! I love it with some nice fresh crusty sourdough bread.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

Subscribe for email updates of new recipes!




Top Posts & Pages

  • Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce Lower Carb Shrimp Spring Rolls
  • Blueberry cheesecake shooters feature image Blueberry Cheesecake Shooters
  • Passion fruit mousse on doilies Passion Fruit Mousse – Quick and Simple
  • Feature image of the Béarnaise compound butter, with a slice cutt off, on a an antique cutting board. Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
  • Kolache featured image Sausage Kolaches
  • Baked Portuguese pizza with one slice cut, portrait orientation Portuguese Pizza (Pizza à Portuguesa)
  • Baked parmesan and panko tilapia feature image Baked Tilapia with Parmesan and Panko Crust
  • Salmon and herb pizza feature image Salmon and Herb Pizza
  • Pizza biancaneve cut with a slice being served Pizza Biancaneve (White Pizza)
  • Balsamic fried cabbage in a serving bowl, feature image Balsamic Fried Cabbage with Applewood Smoked Bacon
  • Flatbread pizza feature image Flatbread Pizza with Beef, Mushroom, and Caramelized Onions
  • Feature image of plated cioppino in a bowl with grilled sourdough crostini Easy Cioppino – A Delicious Seafood Stew
  • Pork tenderloin sandwich with fries Iowa-Style Pork Tenderloin Sandwich
  • Brazilian Beef Stroganoff Brazilian Beef Stroganoff (Estrogonofe de Carne)
  • Platter of boneless, skinless chicken thighs Grilled, Boneless Chicken Thighs
  • Carrot Cake with Apricot Filling Carrot Cake with Apricot Filling
  • Pate chaud featured image Pate Chaud (Bánh Patê Sô)
  • Sliced sausage breakfast pizza on a pizza peel Sausage Breakfast Pizza with Country Gravy
  • Shrimp stuffed mushrooms Shrimp Stuffed Mushrooms
  • Feature image of polenta on a platter next to a glass of chardonnay Lori’s Fried Polenta

Search

Archives

By Category

By Date

Footer

Connect

Lori is a self-taught cook, homemaker, and a refugee from the corporate world. Read More…

Terms and Conditions
Privacy Policy
Cookie Information
Privacy Tools

© Lori Kemph and Mutt & Chops, 2016-2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lori Kemph and Mutt & Chops with appropriate and specific direction to the original content.

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. View our cookie information page for more information. You can opt-out if you wish. Accept Reject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
137 shares
  • 7