Warm up from the inside out with this chunky Split Pea Soup recipe made in about 30 minutes in the pressure cooker.
Split Pea Soup is easy to make and easy on your food budget too. I added plenty of extra vegetables to the recipe for extra nutrition and to stretch out a few more servings.
If you have leftover ham, or even a ham bone you can use that. Or go vegan and use oil and vegetable broth. It would be delicious both ways.
I served it with my Grandma Ruth's cornbread recipe baked into muffins.
Smooth or Chunky Split Pea Soup
Do you like your pea soup smooth or chunky?
I like both, but this time I had a hankering for chunky. If you prefer yours smoother, do not add the ham until just before serving. After releasing the pressure use an immersion blender, or pour the soup in a food processor or blender and puree to desired consistency.
Chunky Split Pea Soup
- 1 tablespoons ham fat or olive oil
- 1 medium onion (diced)
- 1 large carrot (diced)
- 3-5 medium round radishes (diced)
- 1 large stalk celery (diced)
- 1 pound dried green split peas
- 2 bay leaves
- 6 cups chicken, vegetable or ham stock (see note)
- 6 ounces cooked ham (chopped)
- Kosher salt and black pepper (to taste)
- Melt the ham fat in the pressure cooker for a few minutes using saute function for electric cooker or medium high heat for stove top cookers.
- Add vegetables and cook for 3-5 minutes until vegetables begin to soften.
- Add split peas, stock, bay leaves and ham. Stir to loosen any browned bits on the bottom of the pan.
- Secure lid and cook on high pressure for 20 minutes. Let sit 5 minutes then release remaining pressure.
- Remove bay leaves. Mash the soup with a potato masher or large spoon.
- Thin to desired consistency with water or additional stock if needed. Season to taste with salt and pepper. Serve.
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Until next time, happy eating!