Split Pea Soup

Split pea soup is a nutritious and savory soup that has many health benefits. It is a filling soup that is has protein, fiber, complex carbohydrates, magnesium, and potassium. This soup is flavorful and comforting. I am not always able to get ham bone from my local grocery store, so in this recipe I made it with ham hocks, and then chopped ham into the soup. Then to make the soup smooth before adding the potatoes and carrots, I blended the split pea soup with chicken broth to add additional flavor.

In addition, I make a large batch of soup and then freeze the rest for another time. I also start the soup on the stovetop and then finish in the instant multi-cooker pot. The soup is delicious so give it a try!

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Ingredients

Recipe can be halved for smaller households. I tend to make a large batch and freeze some of it for later.

2 – 16 oz packages of dry split peas (each package equals 2 cups)
1 ham bone with meat or 3 large ham hocks
1 package of boneless carver ham (chopped into chunks – about 3 1/2 cups)
Olive oil (to coat pan)
1 large onion (chopped)
3 Tablespoons of butter
2 Tablespoons of granulated garlic
1 1/2 teaspoons of onion powder
2 Tablespoons of minced garlic
3 bay leaves
2 teaspoons of white group pepper
2 teaspoons of dried thyme
12 cups of water
2 cups of chopped carrots (regular of baby carrots)
32 ounce (907g) carton of chicken broth
3 large russet potatoes that are peeled and diced into large chunks
Salt to taste

Supplies

Extra large non-stick stock pot
Mini chopper
Chopping board
Measuring cup and measuring spoon
Vegetable/potato peeler
Sharp knife
Strainer
Instant multi-cooker (optional)

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Directions For Split Pea Soup

Start by rinsing off the ham hocks, then coat the bottom of the extra large non-stick stock pot with olive oil.
Next, turn on the pot to medium-high heat, then place the ham hocks in the pot and allow them to cook for about 3 minutes on all sides.

Rinse off the split peas in a strainer, then add to the pot.

Now, add in the chopped onions, mined garlic, granulated garlic, onion powder, butter, dried thyme, white ground pepper, and bay leaves.

Next, add in the water and stir. Then bring the pot to a boil. Now cover the pot and reduce the heat to low. Then simmer, stirring occasionally for 2.5 hours. The liquid will thicken, the longer it simmers. Once it is done, allow the soup to cool for at least 30 minutes, and then remove the ham hocks and bay leaves.

Chop up the carrots into pieces. Then turn on the instant multi-cooker to sauté and add about 2 Tablespoons of olive oil. Add in the chopped carrots and cook for about 8 minutes.

Chop up the carver ham in chunks and add to the multi-cooker.

Peel and chop up the potatoes and add to the multi-cooker.

Now, blend up the split pea soup with chicken broth. Just pour in about 3/4 cup at a time until the soup is blended. Then add to the multi-cooker.

Once all the soup is blended and added to the slow cooker and stir.

Cook in the multi-cooker for 20 minutes and the soup is ready. Taste and add additional salt or pepper if needed.

NOTE: If you do not have a multi cooker, follow the steps above and return to large stock pot, cook on medium-low heat for 40 minutes to 1 hour or until the potatoes and carrots are tender.