Ham and Split Pea Soup
Need to use up that ham bone after Easter or any sunday dinner? Make this simple split pea soup. Serve with your favorite rolls and enjoy!
Ingredients
1 large ham bone
8 cups water
3 cube vegetable bullion
1 onion, chopped
3 carrots, peeled and sliced
3-4 celery stalks, sliced
2 cups split peas
Instructions
1
Place the large ham bone in your pressure cooker and cover with cold water. I use the bone from a Sunday ham that was served for dinner.
2
Place the lid on your pressure cooker and pressure cook for 25 minutes.
3
Once the pressure has released, remove the lid of the pressure cooker (follow the manufacturers guidelines for releasing the pressure from your pressure cooker).
4
Remove the ham bone and pick off any additional ham to add into the soup.
5
Transfer the liquid and the ham to large bowl and set aside.
6
Add the pot back to the stove and add enough vegetable oil to lightly coat the bottom of the pot.
7
Add the remaining ingredients to the pot and sauté for about 5 minutes.
8
Pour the liquid and ham back into the pot and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the split peas are tender.
9
Serve with your favorite bread and enjoy!
Tags:
Chef BryanCooking with Chef BryanDinner IdeasEaster LeftoversHam and Split Pea SoupKUTVSoup Ideas
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