Quick and Easy Split Pea and Ham Soup

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

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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.