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Tuesday, April 10, 2012

Split Pea and Ham Soup

Usually sometime during the holiday, we’ll bake an entire bone-in ham.

Split pea and ham soup is so surprisingly easy, especially in a pressure cooker. It takes about 3 minutes of chopping, 4 minutes of pressure cooking time and then 20 minutes to just let it sit. My friend, Wendy taught me her version, which actually comes from the back of the package of split peas!

No soaking necessary (which makes the recipe even simpler!)


Split Pea and Ham Soup Recipe

Servings: serves 4 Prep Time: 5 mins Cook Time: 25 mins

Split pea and ham soup is so surprisingly easy. It takes about 3 minutes of chopping, 4 minutes of pressure cooking time and then 20 minutes to just let it sit.


1 pound split peas
3 cups diced ham
bone from ham or smoked ham hock (optional)
3 carrots, diced
3 stalks celery, diced
1/2 onion, diced
2 cloves garlic, minced
1 bay leaf
3 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
2 teaspoons kosher salt (or 1 teaspoon table salt)
freshly ground black pepper
1 1/2 quarts water


Rinse peas and drain. Pick out anything that's "not-pea" :-)

Place all ingredients into pressure cooker, set on high for 4 minutes. When cooking is done, leave the pressure cooker to sit for an additional 15-20 minutes to let pressure and steam escape.

14 Responses to “Split Pea and Ham Soup”

  1. I am really not a fan of ham, or the multitude of ham-leftovers we have every year. When I can hide it in a tasty recipe though, I can handle it. This looks gorgeous and tasty, and not as pukey-green as some split pea soups can be. I think I’d like it!

  2. Karriann — 4/11/12 @ 1:38 pm

    The soup looks tasty! But maybe I could use pancetta for this recipe instead? ;)

    “Spice it Up”

  3. Ellen — 4/11/12 @ 1:49 pm

    I love split pea soup and this is always how I made mine. However, once I tried Steve Dunn’s adaptation of Thomas Keller’s (for some shortcuts) I never looked back ! See Oui, Chef Thomas Keller’s split pea soup—it’s so totally wonderful.

  4. sarahgw — 4/11/12 @ 9:25 pm

    Can you cook this with a crock pot? If so what would the directions be??

  5. Rachel Loby — 4/19/12 @ 6:01 am

    @ Karriann: yes, it’s gorgeous, I love eating this soup every time when I do my homework

  6. Sarah Bentley — 5/1/12 @ 9:39 pm

    This is amazing! I couldn’t imagine that I could still used those ham left-overs in the fridge. I usually add spice (chili powder) and serve in Silver Coppa Bowl to my dearest ones. :D

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  8. Kerry Pedder — 6/30/12 @ 9:17 am

    I make this in a slow cooker and let it cook on low to med for 8hours and It is the best winter food there is especially on a cold day I will have it late afternoon instead of a coffee as it really warms you up

  9. Jennifer Ransley — 7/7/12 @ 4:12 am

    Yes, it’s so easy. Put all ingredients into the pot, set on low, and leave to cook overnight (or for eight hours) You don’t need as much water, try halving the water and if the soup is too thick after cooking, just add extra water then. The crockpot breaks the peas down beautifully.

  10. Sue Hogbin — 7/17/12 @ 8:34 pm

    My husband cooked this on Monday to have for dinner Tuesday night. It was delicious , not in a pressure cooker though just in a big boiler on the stove top .

  11. Mike — 8/3/13 @ 11:14 am

    What does it mean to “set on high” for your pressure cooker? I take it that’s the burner setting? Does the 4 minutes start when you set it on the burner or when it starts to steam? I hate recipes that give you zero direction.

    • SteamyKitchen — 8/3/13 @ 6:04 pm

      Bring pressure cooker to pressure; then keep on high and cook under pressure for 4 minutes. Turn off heat and then let depressurize naturally.

  12. Ryan — 9/5/13 @ 11:59 am

    I have always loved split pea soup, but this looks really good!

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