SPLIT PEA SOUP WITHOUT HAM RECIPES

Steps:

• Wash the peas and drain.
• In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes.
• Add the peas, carrots, ham hock and chicken broth, then cover the pot and let it come to a boil. Add salt and pepper to taste.
• Once it boils, reduce heat and cook for about 2 hours, or until the peas are soft and thickened.
• Make sure to check the liquid and consistency. You may need to add hot water if it becomes too thick.
• Remove ham hock, discard the skin and boned and serve with ham.

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, salt and pepper; cook 6 to 8 minutes, stirring frequently, until softened. Select CANCEL.
• Stir in ham, carrots, celery and garlic. Stir in broth and water, then stir in peas.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Stir; let stand 10 minutes.