I remember creeping into my tiny kitchen with half shut eyes and a rumble in my belly. I spied a bag of split peas and that leftover ham bone from last week. You ever notice how one glance at ingredients can spark that split pea & ham soup with crusty cornbread on the side dream game in your head. I was hooked before I even set the instant pot bowl on the counter.
That day I was punch drunk tired and I didnt wanna spend hours stirring a pot. I gave the pressure cooker a nod and smiled. I recall that hiss of steam made me feel like a chef who just found a secret cheat code for dinner. I was ready for a warm hug in a bowl with some quick release action when time was tight.
I got comfy by the stove and measured peas with my bare fingers. I remember thinking dang this is gonna be good even if I over or undershoot on spices. I hit the seal valve and let slow release work its charm while I mixed up the batter for the crusty cornbread on the side. That first hiss told me the dinner saga had begun.
Why pressure wins hearts bullets five to seven
- You speed through cook time so you aint left daydreaming at the stove for hours
- The quick release trick stops overcooking peas and keeps broth depth on point
- Nutrient seal stays tight under pressure for flavor that feels dang fresh
- Slow release lets beans and meat fibers soften right without you babysitting
- Your kitchen stays cool since you aint running burners for ages
- Leftover split pea soup reheats fast and stays thick not watery
Ingredient kit rundown eight to ten items
Before you even hit that start button take a sec to gather up these bits and pieces. I swear having all set keeps you moving smooth when steam starts building.
- Green split peas washed good to cut down on foam and keep your broth clear
- Ham hock or diced ham for deep meaty notes that hug every spoonful
- Yellow onion diced small so it melts in and gives sweetness
- Carrots and celery sliced thin for color and veggie crunch behind that smooth bean texture
- Garlic cloves smashed just a bit to wake up that savory kick
- Chicken broth or stock use low sodium if you wanna tweak salt later
- Bay leaf and a sprig of dry thyme for a little herbal lift
- Pinch of sea salt and cracked pepper to let your taste buds dance
- Butter and cornmeal for that crusty cornbread by the side
- A splash of cream or cheese optional to swirl in at the end for richness
Step timeline inside the pot six to eight
- Saute start I set the pot to saute then melt a bit of butter and toss in onion carrot celery and garlic till they smell sweet. Real quick I stir so nothin sticks.
- Pea squad I dump in the green split peas and give a stir to coat them in buttery garlicky goodness.
- Ham in You toss that ham hock or cubes right in so it can steep flavor into everything else.
- Herb drop You tuck in the bay leaf and thyme sprig and stir all the parts into one squad of yum.
- Liquid add I pour in the chicken broth up to cover the mix by an inch or two. No guess work here just eyeball it.
- Seal and cook I close the lid then lock it and set for about twenty five minutes on pressure cook mode.
- Release stage When the timer beeps I pick either quick release when I need speed or slow release when I want extra time to prep that cornbread.
- Finish line I fish out the bay leaf and ham hock then shred the meat from the bone. A swirl of cream or cheese goes in last to thicken and smooth the split pea soup texture.
Shortcut valve tricks three to five
- If you got a handheld steamer keep a spray bottle of water to speed up slow pressure release when you rush that dinner
- Use quick release if your peas are already quite soft to avoid mush city in your bowl
- Swap chicken broth with veggie version for a lighter slant so you can swirl in yogurt or cheese later
- Pop the seal valve open half way if you want a gentle overnight slow release vibe to sneak in even more softness
First spoonful story
I remember that very first spoonful when steam curled around my face. It hit me like a warm blanket off grandma's porch. The peas had broken down but still had slight bite. The ham pieces melted away sweetly in each scoop.
I leaned back in my chair and closed my eyes as I tasted the broth depth I got from pressure cooking. It tasted dang real like hours of simmer had gone by but I only spent half hour waiting.
The crusty cornbread on the side felt perfect for dunking. It soaked up juice then stayed firm enough to pick up without falling apart. That combo felt like a dinner high five right in my belly.
Leftover jar guide
I got a stack of mason jars lined up just for split pea soup days. Here is how I stash it to keep it fresh as heck and ready in a flash.
First I let the soup cool a bit on the counter so jars dont crack. Next I ladle it in leaving a small headspace at top. That way if you freezer stash the jar wont bust.
If you plan to keep it fridge tight for up to four days just twist the lid on and pop in the back corner. Always shake gently before reheating so the broth depth is even.
For longer keep I freeze with a label date on the lid. When you thaw use your slow release vibe in an instant pot or warm gently on stovetop lid on tight till bubbles come back.
Feel good send off with six FAQs
Q What if my soup looks too thick
A Just stir in a little extra broth or water while warming. You can also splash in some milk or cream to loosen it up and get that velvety texture back.
Q Can I swap ham hock for ham cubes
A Absolutely swap'em right in. Just make sure cubes are good sized so they dont vanish completely under pressure. They add yummy pockets of meat.
Q How long will leftovers last
A In the fridge your split pea & ham soup with crusty cornbread on the side will keep up to four days. Always give it a sniff before you heat to make sure it still smells fresh.
Q Can I freeze split pea soup
A Yes you can freeze jars or freezer bags. It keeps great up to three months. Thaw in fridge overnight or heat from frozen on low heat so broth depth restores slowly.
Q How do I get more herb flavor
A Toss in fresh herbs like parsley or thyme at the end. You can also let a dry herb steep in saute stage or sprinkle a tiny bit of dry herb on top when serving.
Q What else goes with this meal
A I love pairing it with a simple green salad or buttered toast for crunch. Or top with croutons or grated cheese to add texture and bring that dinner vibe to next level.
Split Pea & Ham Soup With Crusty Cornbread On The Side
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 ladle
- 1 measuring cups and spoons
- 1 oven-safe baking dish or cast-iron skillet for cornbread
- 1 mixing bowl
Ingredients
- 1 pound dried split peas Rinsed.
- 1 medium onion Chopped.
- 2 whole carrots Diced.
- 2 whole celery stalks Diced.
- 2 cloves garlic Minced.
- 1 ham hock or diced cooked ham 2 cups diced cooked ham can be used instead.
- 8 cups chicken broth
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed split peas, ham hock (or diced ham), chicken broth, and dried thyme to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 45 minutes, or until the peas are tender. If using a ham hock, remove it after cooking and shred any meat back into the soup.
- Season the soup with salt and pepper to taste. Stir well and keep warm while you make the cornbread.
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Pour the cornbread batter into an oven-safe baking dish or a cast-iron skillet. Bake for 20-25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Once the cornbread is finished, remove it from the oven and let it cool slightly.
- Serve the warm Split Pea & Ham Soup in bowls with slices of cornbread on the side.
