Split Pea Soup
When I was a kid, I was a bit skeptical about this one. The name is enough to make any seven-year-old giggle and the color can be … interesting. But when I grew up, I realized this soup is really just a more refined lentil soup that’s been Dr. Seuss-ified with the green split peas, and it has quickly become one of my favorites!
Photos by Aleksey Zozulya
Servings Prep Time
6servings 10minutes
Cook Time
55minutes
Servings Prep Time
6servings 10minutes
Cook Time
55minutes
Ingredients
  • 3tablespoons ghee (store-bought or homemadepage 39) or extra-virgin olive oil
  • 1 yellow oniondiced
  • 2 ribs celerydiced
  • 1 large carrotpeeled and diced
  • 1/2cup dry sherry or additional broth
  • 5 1/2cups low-sodium chicken or vegetable broth
  • 1tablespoon Worcestershire sauce or sugar-free steak sauce
  • 1teaspoon seasoned salt
  • 1teaspoon black pepper
  • 1teaspoon dried thyme
  • 1teaspoon dried oregano
  • 2leaves bay
  • 1pound dried split green peasrinsed
  • 1 ham bone or ham hock
  • 1/4cup plain 2% Greek yogurt(store-bought or homemade page 36; optional)
Instructions
  1. Add the ghee or olive oil to the Instant Pot and hit Sauté. Once heated (about 3 minutes), add the onion, celery, and carrot and sauté for 5 minutes, stirring occasionally.
  2. Add the sherry and allow to simmer for another minute. Add the broth, Worcestershire or steak sauce, seasoned salt, pepper, thyme, oregano, bay leaves, and split peas and stir. Add the ham hock.
  3. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 15 minutes. When done, allow a 15-minute natural release followed by a quick release.
  4. Discard the bay leaves and remove the ham hock (see Jeff’s Tips). Stir all the contents in the pot up from the bottom as the split peas will have basically become a puree and will thicken the soup immediately once stirred up.
  5. Stir in the yogurt (if using) until combined, and serve.
Recipe Notes

JEFF’S TIPs: If you want a slightly thinner soup, add another cup of broth in Step 4.
You can use some of the meat from the ham hock for garnish, if desired.

If you have leftovers, you can always save them in the fridge or even in the freezer, but note that the soup will get very thick as it cools—almost like a paste. This is because the peas continue to absorb the broth even after cooking. Once reheated, it will become soup-like again, but to achieve this, you’ll have to add some more broth of your choice while reheating and mix well to thin it out a bit. Use 1/3 to 1/2 cup of broth for each 1 cup of leftover soup you heat up.

Per serving
Calories: 459
Fat: 30.8g
Carbs: 13.2g
Sodium: 752mg
Protein: 31.8g
Fiber: 4.4g
Sugars: 2.3g