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

Ingrediets:
- 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
Instructions:
- 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.