Simple Homestyle Split Pea Soup

Mastering the Art: How to Make Split Pea Soup

Preparing this classic split pea soup is a rewarding experience, yielding a dish that’s both deeply flavorful and incredibly comforting. Here’s a quick overview of the process. Detailed, step-by-step instructions for both stovetop and Instant Pot methods are provided in the printable recipe card below, ensuring you can choose the method that best suits your kitchen and schedule.

The beauty of split pea soup lies in its forgiving nature and straightforward preparation. Whether you prefer the slow, gentle simmer of a stovetop pot or the quick efficiency of an Instant Pot, the result is consistently delicious. The key to success is allowing the ingredients to meld and the peas to fully break down, creating that signature creamy texture.

Stovetop Method: A Traditional Approach

The stovetop method for classic split pea soup is incredibly easy and truly highlights the beauty of simple, slow cooking. For the best results, you’ll want to use a heavy-bottomed stockpot or Dutch oven. This type of pot helps to distribute heat evenly, preventing scorching and ensuring your soup maintains a gentle simmer without burning.

Step 1: SAUTÉ THE AROMATICS: Begin by heating a small amount of vegetable oil in your chosen soup pot over medium heat. Once shimmering, add the diced onion and celery. Sauté these vegetables gently, stirring occasionally, until they become soft and translucent, typically taking about 4 to 5 minutes. This step is crucial for building the foundational flavor of your soup, releasing the sweet and savory notes from the vegetables.

Step 2: COMBINE AND SIMMER: Next, introduce the remaining core ingredients to the pot: the roughly chopped carrots, the ham bone (or your chosen smoky substitute), the diced ham, the dried split peas, chicken broth, the initial 2 cups of water, and a bay leaf. Stir everything together thoroughly to ensure all ingredients are well combined. Bring the entire mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, but leave the lid slightly ajar. This slight gap allows some steam to escape, preventing the soup from boiling over while still retaining moisture and heat. The low simmer is essential for the peas to slowly break down and for the flavors to fully meld.

Step 3: COOK UNTIL THICKENED: Allow the soup to cook, stirring occasionally to prevent sticking, until the split peas have completely broken down into a creamy consistency and the soup has visibly thickened. This typically takes approximately 50 to 60 minutes, though cooking times can vary slightly. The soup should have a uniform, velvety texture, with the ham and vegetables suspended throughout.

Step 4: FINISH AND SERVE: Once the soup has reached your desired consistency, carefully remove and discard the ham bone and the bay leaf. Give the soup a good stir to ensure everything is evenly blended. At this point, assess the texture; if the soup is too thick for your liking, you can add a little more water or chicken broth, a quarter cup at a time, stirring well after each addition until the consistency is perfect. Finally, season the soup generously to taste with salt and freshly ground black pepper. Ladle the hot soup into bowls and prepare to enjoy a comforting, flavorful meal.

Instant Pot Method: Speed and Convenience

For those seeking a quicker route to this beloved classic, the Instant Pot is an invaluable tool. We’ve successfully prepared split pea soup using both stovetop and Instant Pot methods, and both yield identically delicious, creamy results. The Instant Pot method offers a significant time-saving advantage, shaving off about 10 minutes of active cooking time and reducing the overall wait. The preparation steps are essentially the same as the stovetop version, with key differences primarily in timing and pressure cooking technique. Full, detailed instructions are provided in the printable recipe version below.

Step 1: SAUTÉ IN THE INSTANT POT: Press the “Sauté” button on your Instant Pot. Allow it to heat for approximately 1 to 1-1/2 minutes. Add the vegetable oil, then the diced onion and celery. Sauté these aromatics for 3 to 4 minutes until they are softened and fragrant.

Step 2: DEGLAZE AND ADD INGREDIENTS: After sautéing, press “Cancel” to turn off the sauté function. This is an important step to prevent any burning at the bottom of the pot. Add the carrots, ham bone, diced ham, dried split peas, chicken broth, 2 cups of water, and the bay leaf to the Instant Pot. Give everything a quick stir. Make sure to scrape any browned bits from the bottom of the pot to prevent a “Burn” warning.

Step 3: PRESSURE COOK: Secure the lid onto the Instant Pot, ensuring the sealing ring is properly in place and the vent is in the “Sealing” position. Use the “Manual” (or “Pressure Cook”) function and set the pot to cook for 18 minutes at high pressure. This relatively short pressure cooking time is all it takes for the split peas to break down beautifully.

Step 4: NATURAL RELEASE AND FINISH: Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. This natural release helps to further tenderize the peas and prevent excessive foam. After 15 minutes, carefully turn the steam release valve to the “Venting” position to release any remaining pressure. Once the floating valve drops, it’s safe to unlock and remove the cover. Carefully remove and discard the ham bone and bay leaf.

Step 5: ADJUST AND SERVE: Stir the soup thoroughly to blend the creamy peas and other ingredients. If the soup is thicker than you prefer, gradually add more water or chicken broth, a quarter cup at a time, until you reach your desired consistency. Taste and season with salt and freshly ground black pepper as needed. Ladle the piping hot split pea soup into bowls for a quick, delicious, and deeply satisfying meal.