40 minutes
A rich and comforting soup made with split peas, ham, and aromatic vegetables, all cooked to perfection in a pressure cooker.
tablespoons
Medium Onion, finely diced
0 oz
Large Rib Celery, finely diced
0 oz
Ham Steak, diced
0 oz
Medium Cloves Garlic, minced
each
Dried Green Split Peas
0 lb
each
to taste
to taste
1. Cook Vegetables and Ham
Begin by melting the butter in your pressure cooker over medium heat. Once the butter has melted, add the finely diced onion, celery, and diced ham steak. Cook these ingredients together for about 3 minutes until the vegetables are tender and translucent, ensuring they soften evenly without browning.
2. Add Garlic
Next, add the minced garlic to the pressure cooker and cook for about 30 seconds until it becomes fragrant. This brief cooking releases the aromatic oils from the garlic, enhancing the flavor of your soup.
3. Add Peas, Stock, and Bay Leaves
After that, add the dried green split peas, chicken stock or water, and bay leaves to the pressure cooker. Stir everything together to combine the ingredients well.
4. Cook under Pressure
Securely cover the pressure cooker and bring it to high pressure. Cook the soup for 20 minutes under high pressure. Once the cooking time is up, carefully release the pressure by opening the air valve.
5. Stir and Season
When the pressure has been fully released, open the lid of the pressure cooker. Stir the soup until it reaches a smooth and creamy consistency. Finally, season the soup to taste with kosher salt and freshly ground black pepper. Serve the hearty split pea and ham soup warm.
Use lentils in place of split peas and smoked sausage or chorizo instead of ham. Include a dash of smoked paprika for a warm, smoky flavor.
Choose lentils and add seafood like shrimp or chunks of firm white fish in the last few minutes of cooking to avoid overcooking. Enhance with a pinch of saffron and fennel for a Mediterranean-inspired variant.
Use black beans instead of split peas and add chunks of beef (stew meat or brisket). Season with cumin, chili powder, and a bit of oregano for a Tex-Mex twist.
Substitute split peas with cannellini or Great Northern beans and use chicken (thighs or breast) as the protein. Incorporate rosemary and a squeeze of lemon juice for a bright, herby taste.
Use chicken or vegetable broth instead of water for a deeper flavor base.
Comments (0)