Southern split pea soup with ham from Pressure Perfect: Two Hour Taste In Twenty Minutes Using Your Pressure Cooker by Lorna J. Sass

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Notes about this recipe

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    See recipe for variations.

  • abrownb1 on December 16, 2020

    I've made this so many times and it's one of the rare recipes that I don't feel the need to tweak! Super quick to throw together (I always use a ham steak) and freezes well. It does thicken up a lot upon refrigerating so you may need to thin out with some water when reheating. The optional bit of thyme adds a nice flavor so recommend adding. No need to adjust time if using an IP.

  • chawkins on November 09, 2019

    Use the instant pot and the same timing. Added couple of carrots to the mix and an extra 2 cups of water because I used a large meaty ham bone. Put on sauté to thicken and meld in the flavor of the thyme which was added after natural release and while I pulled the meat off the ham bone. The soup ended up with a nice consistency and was very satisfying on a wintry day.

  • rionafaith on February 10, 2019

    Simple and classic split pea soup with ham, made easy in the pressure cooker (I used my Instant Pot). The consistency of this was slightly thinner than some versions I've had but it didn't bother me. Very easy.

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