Split Pea Soup
Don't throw away the ham bone. Use it to make this delicious and economical soup! Use a pressure cooker to cut the cooking time in half!
Servings: 6
Calories: 371kcal
Ingredients
- 1 cup onions chopped
- 2 cloves garlic minced (about two teaspoons)
- 1 tablespoon olive oil
- 1 teaspoon dried marjoram
- 1 cup celery chopped, (about three stalks)
- 1 - 1 1/2 cups carrots medium diced, (3 to 4 carrots)
- 1 pound dried split green peas rinsed and picked over
- 4 cups chicken stock
- 4 cups water
- salt and pepper to taste
- 1 cup chopped ham optional
- 1 meaty ham bone (can use ham hocks or ham shanks)
- 1 bay leaf
Instructions
- Place dried split peas in a fine mesh colander and rinse with cold water. Set aside.
- Turn pressure cooker to the “sauté” function. Add olive oil and sauté onion, celery, and garlic, until onions are translucent. Add in the split peas, ham bone, chopped ham, carrots, marjoram and bay leaves.
- Cover pressure cooker and set to manual high pressure for 15 minutes.
- Allow the pressure to naturally release for 15 minutes.
- Remove the ham bone. Remove any ham meat that’s still attached to the bone. Add the ham meat back into the soup.
- Add salt and pepper to taste.
Notes
- Soup will thicken as it cools.
- Store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
- Stovetop Method Sauté onions, celery, and garlic in a large pot. Add in the rest of the ingredients and cover and cook on medium heat for about an hour until peas are tender. Stir often
- Crock Pot Method Sauté onions, celery and garlic in a pan on the stove. Add all ingredients to the slow cooker and cook on low heat for about 6-8 hours or on low 4 hours until peas are tender.
Nutrition
Calories: 371kcal | Carbohydrates: 54g | Protein: 26g | Fat: 5g | Cholesterol: 14mg | Sodium: 510mg | Potassium: 992mg | Fiber: 20g | Sugar: 10g | Vitamin A: 190IU | Vitamin C: 4.5mg | Calcium: 66mg | Iron: 3.9mg