|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 95g||34%|
|Dietary Fiber 12g||44%|
|Total Sugars 16g|
|Vitamin C 8mg||40%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Various forms of pea soup can be found across countless different food cultures throughout Europe, Scandinavia, North America, and even all the way down to Australia. In fact, forms of pea soup have been enjoyed since Ancient Greek and Roman times. It is no wonder because this hearty soup is filling, budget-friendly, and easy to make.
Thanks to the Instant Pot, we now can prepare traditional pea soup in a fraction of the time. Instead of soaking the peas overnight, they are cooked to perfection in a matter of minutes. Also, instead of using a whole ham hock to extract flavor and bits of meat, diced ham can be used in this recipe. In fact, it is a great way to use up leftover holiday ham from Christmas or Easter and transform it into a whole new dish.
This version has added flavor from the addition of fresh thyme as well as prepared English mustard and even some beer. It is best when served with warm crusty bread for soaking up every bite of soup. Split pea soup also freezes very well. Wrap up any leftovers into individual sized airtight containers for a hearty meal anytime.
2 tablespoons unsalted butter
2 cups chopped yellow onions
1/2 cup chopped celery
4 cloves garlic, finely chopped
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups reduced-sodium chicken broth
2 cups beer
2 tablespoons prepared English mustard
3 cups diced ham
1 pound dried split peas, sorted and rinsed
1 1/2 cups chopped carrots
1 loaf crusty bread, for serving
Gather the ingredients.
Set the Instant Pot to sauté and melt the butter. Add the onions, celery, garlic, thyme, salt, and pepper. Cook for 6 to 8 minutes, stirring frequently, until the vegetables are soft and the onions are translucent.
Stir in the broth, beer, and English mustard. Whisk to combine.
Stir in the ham, peas, and carrots. Secure the lid and set the pressure valve to sealing. Select the manual setting and cook on high pressure 15 minutes. Let pressure release naturally. Stir and let stand 10 minutes before serving.
Enjoy with warm crusty bread.
- This recipe calls for 2 cups of beer to be added to the soup. This adds flavor and interest to the final dish, but if you prefer an alcohol-free version, simply eliminate the beer and increase the chicken broth to 6 cups. When selecting a beer for this recipe a lighter beer such as a pilsner or lager is a good choice. For a stronger flavor, you could even choose an amber or brown ale. However, something bold and dark like porter would mask the other flavors in this dish.