Split Pea Soup
Ingredients2 ¼ cups dried split peas, rinsed well
2 quarts cold water, plus more as needed
1 (1 ½ pound) ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
Directions
Place split peas in a large stockpot and cover with cold water; let soak, about 1 hour
Drain and rinse peas; add one quart of cold water, ham bone, onions, and seasonings to the pot
Bring to a boil, then cook at low heat about one hour
Add the vegetables and cook until the vegetables are tender; (an additional 30 minutes)
Serve with cornbread; recipe here
Alternate Recipe - In Instant Pot
Ingredients
2 medium carrots (about 6 ounces total)
2 medium celery stalks (about 4 ounces total)
½ medium yellow onion
2 cloves garlic
1 tablespoon olive oil
1 bay leaf
½ teaspoon dried thyme
½ teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1 pound dried green split peas (about 2 ¼ cups)
7 to 8 ounces diced, cooked ham (about 1 ½ cups)
1 (32-ounce) carton low-sodium chicken broth (4 cups)
2 cups water, plus more as needed
Instructions
Peel and dice 2 medium carrots (about 1 cup).
Dice 2 medium celery stalks (about 1 cup).
Dice ½ medium yellow onion (about 1 cup).
Finely chop 2 garlic cloves.
Heat 1 tablespoon olive oil in a 6-quart or larger electric pressure cooker on the highest
Sauté setting until shimmering.
Add the carrot mixture, 1 bay leaf, ½ teaspoon dried thyme, and ½ teaspoon kosher salt.
Season with a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, about 5 minutes.
Meanwhile, place 1 pound dried green split peas in a fine-mesh strainer
Pick through and discard any stones
Rinse the split peas briefly under cold water.
Dice 7 to 8 ounce cooked ham if needed (about 1 ½ cups).
Add the split peas, ham, 1 (32-ounce) carton low-sodium chicken broth, and 2 cups water to the pressure cooker and stir to combine.
Turn off the pressure cooker. Lock the lid on and check that the pressure valve is set to seal.
Set to cook for 15 minutes on HIGH pressure.
It will take 10 to 18 minutes to come up to pressure.
When the cook time is up, quick release all the pressure.
Discard the bay leaf.
Stir the soup until very well combined and creamy.
If the soup is too thick, thin out with more water as needed.
Taste and season with more kosher salt and black pepper as needed.
Source: https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/
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