This split pea soup recipe was previously posted as part of the “Cooking for the Parents” series. I have updated it here with instructions for the instant pot.
Cooking for the parents
When my dad was declining with Alzheimer’s disease and my mom was navigating her own new mobility challenges, I determined that one way I could help would be to bring dinner. So I have filled Mom’s freezer with small servings of entrees for lunch and dinner. I searched for recipes that would freeze well, and would be tasty, flavorful, and nutritious. Just because Mom has some mobility issues doesn’t mean she doesn’t still love spice and flavor!
I realized these dishes aren’t just for older folks, but could also be prepared for students or young adults with no time to cook — as a gift for someone going through a hard time, like chemo or recovering from an injury. I hope they might also be a hit on your own dinner table occasionally. I thought I’d start sharing some of the ones that have been favorites for my parents.
Split Pea Soup
This might be my mom’s favorite. I try to make sure there’s at least one helping in her freezer at all times. It freezes well, and is packed with fiber and protein. Throw a little tabasco in if you like a little spice, and you are set.
I love this soup. I also love Kalisa’s husband’s split pea soup, and my friend Chris’ soup. All different, all delicious. I thought mine might have been the easiest — and then I figured out how to make it in the instant pot. The instant pot version is sooooo easy, and I love the creamier consistency. Try it! I’ve included instuctions for both stovetop and instant pot.
A complete printable recipe for this soup is available at the bottom of this post.
Gather the ingredients
If you’ve never made split pea soup, it might challenging to find some of the ingredients. Split peas are in the dried bean portion of the grocery store.
Smoked ham hocks should be available at your local grocery, but you might have to order them from your butcher. Ideally you want some with some meat on them.
Skim the foam
Place the peas, water and ham hocks in a stock pot, and bring to a boil. A foamy residue will form at the top; this is due to the starch in the peas. Use a spoon to skim it off. Add water roughly equal to the amount you skimmed off.
Add herbs and onion
Add marjoram, thyme, chopped onions and a whole onion, peeled, and studded with a few cloves.
Bring to a boil, then simmer, covered, on low heat for one hour.
Add remaining veggies and ham
Add carrots, celery, parsley, cubed ham, and salt and pepper. Cook, covered, over low heat, for about 30 minutes, until peas are very tender.
Pull out the hocks and whole onion
Remove the whole onion and discard. Pull out the ham hocks, and use a sharp knife to cut out any meat. Cut the meat into small pieces and return to the soup. Discard the remainder of the hock.
Salt and pepper to taste. (Sometimes the ham hocks can be salty, and you won’t need much salt. Other times they aren’t as salty, and some kosher salt will really enhance the soup.)
To freeze, cool and place into individual plastic containers, freeze and label. Mom defrosts them and then microwaves. The defrosted soup could also be heated on the stove. Enjoy!
For more of our favorite soups, please see:
- Instant Pot Ham & Bean Soup
- No harm, just fowl. . . simply the BEST chicken noodle soup
- I’ve Got a Feeling I Need Some Black-Eyed Peas on New Year’s Day
- Crockpot Taco Soup
Ingredients
- 1 lb package dried split peas
- 3 or 4 smoked ham hocks
- 8 ounces cubed ham
- 8 cups water for stovetop (6 for instant pot)
- 2 medium onions, chopped, plus 1 medium onion peeled and studded with 4 whole cloves (whole onion with cloves is for stovetop version only)
- 1 tsp marjoram
- 1/2 tsp thyme
- 1 1/2 cups chopped carrots
- 4 celery ribs, chopped
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- Olive oil (instant pot version)
Instructions
- Stovetop Instructions:
- Place water, peas and ham hocks in a large stockpot. Bring to a boil over high heat. Skim off the foamy white residue that forms on the surface.
- Add chopped onion and whole peeled onion studded with cloves, marjoram and thyme. Simmer, covered, for 1 hour.
- Add carrots, celery, parsley, cubed ham and salt and pepper. Simmer, covered, for 30 minutes, until beans are very tender.
- Remove whole onion and discard.
- Remove ham hocks. Using a sharp knife, cut off any meat in the hocks. Cut into small pieces and return the ham to the pot. Discard the remainder of the hock.
- Season with salt and pepper.
- Instant pot instructions:
- Turn instant pot to saute. Add a little olive oil and saute the chopped onions, celery and carrots until starting to soften.
- Turn off saute function. Add 6 cups of water, split peas, marjoram, thyme, and ham hocks.
- Turn instant pot to pressure cook at high pressure, for 20 minutes.
- When 20 minutes are completed, let the pressure release on a natural release for about 10 minutes, and then do a quick release.
- Remove the ham hocks and take off any meat the put in the soup. Add the package of cubed ham.
- Season with salt and pepper.
