A hearty, robust split pea soup recipe perfect for a winter supper. A great way to use up leftover holiday ham, or start fresh with a chunk from the deli. The poblano pepper adds just enough punch to make this stand out from the ordinary split pea soup. I include stovetop, Instant Pot and slow cooker instructions.
Poblano peppers are healthy, nutrient-rich and low calorie. The peppers in this dish add extra vitamin C and A to your diet and, while they have a bit of a punch, are not too hot and even kids (at least mine) like them.
I prefer making this soup when I have leftover holiday ham. At least twice every year I buy a large spiral cut Amana ham. These come from an old German region of Iowa, my home state. My parents used to send me a ham every year, but now I order my own. There is not a better ham anywhere. Their bacon is awesome as well.
This easy and fast soup works for a weeknight (especially the Instant Pot or slow cooker versions), or a weekend full of other activities. It saves well and can be made ahead 1-2 days. Leftovers are perfect for next-day lunches.
I recommend serving this with corn muffins or crusty, dense bread to wipe the bowl. A fresh crisp salad rounds out the meal.
A classic no-bone needed split pea soup with a slight punch. I served this to my book club and they all wanted the recipe.
1 tbsp olive oil (extra virgin)
1 medium onion (diced small)
1/2 small bag baby carrots (chopped (or 2–3 regular carrots))
2 stalks Celery (chopped small)
1 poblano pepper (1/2 inch dice)
1 teas salt (or to taste)
1/2 teas pepper (or to taste)
2 cups dried green split peas (one 16 oz bag=2cups)
32 oz chicken broth or stock
2 cups water
2 bay leaves
1 teas dried thyme
8–16 oz ham (use high quality ham, cut in 1/2 inch dice. WIth or without bone is fine)
Heat olive oil in Dutch oven or soup pot on medium
Add onion, carrots, celery and pepper and saute until onions are translucent (5-10 minutes)
Add salt and pepper
Add stock/broth and water, bay leaves and thyme
Add diced ham
Bring to a simmer and cook, covered for 1 1/2-2 hours, or until the peas are mushy.
Saute the vegetables as above
Add remaining ingredients
Set to manual, high pressure for 15 minutes
Use natural release for 10-15 minutes
Saute vetegables and add to slow cooker with the rest of the ingredients
Cook on low for 8 hours or high for 4 hours
This soup is a delicious spin on classic split pea soup. The poblano pepper adds just a hint of a punch. If you want more punch add or substitute 1-3 jalepenos as well.
Corn muffins or any crusty/rustic bread goes well with this soup.
Use high quality ham. If buying at the deli counter ask them to slice 1/2 inch thick and dice from there. This is also a great recipe to use up leftover holiday ham (my favorite comes from amanameatshop.com)
Prep Time:15 minutes
Cook Time:120 minutes
Method:Instant Pot, Slow Cooker, or Stovetop
Looking for a fabulous dessert to serve with your soup? I know you will enjoy this easy cake.