Split Pea Soup

This is the perfect lunch on a cool fall day…rich, but healthy and freezes well. This recipe will make a lot of soup, so I always freeze half. The smoked paprika used gives this soup a nice, smoky flavor. While I use ham in the recipe, you can easily skip that and substitute vegetable stock to make it vegan.

Prep Time: 25 minutes

Cooking Time: 45 minutes

You can serve with garlic croutons, top with a bit of sour cream or you can add a half ounce of sherry for additional flavor. If you have time and are motivated, fry thinly sliced shallots and crumble on top.


  • 1 large package dried green split peas
  • 1 cup cup finely diced carrots
  • 3/4 cup finely diced celery
  • 2 tbs olive or vegetable oil
  • 2 tsp each, salt and ground black pepper
  • 2 tsp smoked paprika
  • 3/4 tsp thyme
  • 24 oz chicken stock
  • 1 clove garlic, finely minced
  • 2 tbs tomato paste
  • 1 medium yellow onion, finely diced
  • 1 tsp Worcestershire sauce
  • 3/4 pound smoked ham, finely diced


  • Add oil to Instant Pot and set to saute
  • Add onions, carrots, garlic and celery; cook, stirring occasionally, for about 5 minutes–until the onions become translucent
  • Add the salt, pepper and spices, cook for 3 minutes, until the spices are activated
  • Add the diced ham and cooking, stirring frequently, for 8 minutes–until the ham has browned
  • Add the tomato paste and stock; mix until everything is fully incorporated
  • If using an Instant Pot, set to cook for 45 minutes

Note: for a vegan version, simply omit the ham and substitute vegetable stock for the chicken. While you can use a standard pressure cooker, I suggest using an Instant Pot (or similar electric pressure cooker). The auto-shutoff feature provides additional safety and the timer makes it carefree.