PEA SOUP FROM HAM BONE RECIPES

Steps:

• In a large pot over medium heat, cook bacon until golden, 6 to 8 minutes. Transfer bacon to a plate and keep the fat in the pot. Add carrots and thyme and cook until golden and tender, about 7 minutes. Transfer to a plate.
• Add onion, celery, garlic, salt, pepper, coriander, nutmeg, and paprika and cook until softened, about 8 minutes. Add split peas, 5 cups broth, and ham bone and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until peas fall apart, about 45 minutes.
• When peas are tender, remove from heat, and remove ham bone. Stir in remaining broth and use an immersion blender to purée soup, if desired. Return pot to medium heat, stir in cooked carrots and ham, and simmer until warmed through.
• Top with cooked bacon before serving.

Steps:

• Instant Pot:
• Assuming your electric pressure cooker has a saute option, press the saute button and spray with oil, add the onions, celery, and garlic and saute, 4 to 5 minutes.
• Add the chicken broth, carrots, 1 1/2 cups water, potatoes, ham bone and ham and cook high pressure 20 minutes.
• Let the steam release naturally. Add the cabbage and cook 5 minutes high pressure. Natural or quick release.
• To cook on the stove top:
• Follow the same directions as above in a large pot or Dutch oven, cook covered low 1 hour adding the cabbage during the last 10 to 15 minutes. Cook until the cabbage and vegetables are tender.