Pressure Cooker Split Pea Soup with Ham

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Whenever I make a ham, I always save the ham bone for this delicious pressure cooker Split Pea Soup with Ham recipe.

Whenever I make a ham, I always save the ham bone for this delicious pressure cooker Split Pea Soup with Ham recipe.

I always made this on my stove top pressure cooker but tried it this week in my electric Instant Pot and it worked out great. When I want split pea soup in a hurry, my pressure cooker is my best friend! Here I chopped up some of my leftover ham and sauteed it as my garnish.

Whenever I make a ham, I always save the ham bone for this delicious pressure cooker Split Pea Soup with Ham recipe.

This bone was leftover from mt Apricot-Rum Glazed Ham recipe. When making soups and stews in the pressure cooker, very little liquid evaporates, so I usually cut the liquid down a bit. I found a great Pressure Cooker Cheat Sheet on Pressure Cooker For Dummies.

I used Better than Bouillon, I love the flavor it adds to soups, but you can use chicken broth in it’s place if you prefer. This soup freezes well, leftovers are perfect for lunch or make a batch for once a month cooking.

You can see more Instant Pot recipes here.

For more leftover ham recipes you might like:

You can see more Soup Recipes here!

Whenever I make a ham, I always save the ham bone for this delicious pressure cooker Split Pea Soup with Ham recipe.
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4.97 from 33 votes
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Pressure Cooker Split Pea Soup with Ham

182 Cals 17 Protein 39 Carbs 1.5 Fats
Total Time: 25 mins
Yield: 8 Servings
COURSE: Dinner, Soup
CUISINE: American
Whenever I make a ham, I always save the ham bone for this delicious pressure cooker Split Pea Soup with Ham recipe.


  • 1 lb dry green split peas
  • 1 tsp olive oil
  • 2 large carrots, peeled and diced
  • 1 medium onion, diced
  • 1/4 cup diced celery
  • 2 cloves garlic, minced
  • leftover ham bone
  • 6 cups water
  • 1 tbsp Better Than Bouillon or 1 cube*
  • 1 bay leaf
  • 4 ounces leftover ham, diced
  • chopped chives for garnish


  • Rinse peas under cold water.
  • In a pressure cooker, add oil, onions, carrots, celery and garlic and saute 4-5 minutes. Add ham bone, peas, water, chicken bouillon and bay leaf. Cover and cook high pressure for 15 minutes. Let the pressure release naturally then open, remove the bone and bay leaf and stir, the soup will thicken as it stands.
  • Saute the ham on a hot skillet if desired and use for garnish on the soup with chives.
  • To make without a pressure cooker, add 2 more cups water and simmer covered on low for 2 hours.


*check labels for Gluten Free


Serving: 1cup, Calories: 182kcal, Carbohydrates: 39g, Protein: 17g, Fat: 1.5g, Sodium: 459mg, Fiber: 15g, Sugar: 4g
WW Points Plus: 6
Keywords: ham bone, instant pot split pea soup, pressure cooker split pea soup

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  1. Gina, this is the best Lea soup recipe I’ve had in a very long time! Excellent!

  2. Another delicious recipe! Sauteed the veggies in my Instapot along with the ham bone for extra flavor. Followed the rest of the recipe and in 20 minutes I had a delicious soup that thickened a bit as it cooled. Happy New Year!

  3. I doubled the onions and garlic – and yum!!!

  4. I made this last night and it was oh so delicious. I used smoked Ham Hawks at the grocery store and Ham better than bouillon and it was divine. Delicious smoky flavor. Can’t wait to make this again!!

  5. I miss my mom’s pea soup and figured I wouldn’t be able to make it “just right.” This recipe is wonderful! It is fast, easy and very delicious. Plus, it works with my WW points plan.

  6. Gina love this recipe. I made it in the instant pot for the second time.  There is something about cooking bones …. chicken, beef or ham bones in a pressure cooker that really adds to the flavour. Delicious & wholesome
    Just read your “One and Done” like a novel. Inspired me to get cooking again. I was feeling in a Covid rut. Love to cook for friends and that is not happening bit will deliver some soup to neighbours. 

  7. I love split pea soup but I had never made it myself before. I used chicken broth because I didn’t have chicken bouillon and subbed 4 of the 6 cups of water for broth.

    My soup was more of a solid. I added at least 2 extra cups of water when it was done and have to continue to add water to leftovers to make it not a solid mass. It’s very tasty but I’m not loving the texture. Not sure if I did something wrong or if using broth instead of the bouillon was the problem.

  8. Great soup… however, I just put in the info into the calculator and it is saying 4 blue sp for 1 cup, not 1 sp. which is correct?? 🤔

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  9. Great recipe! So happy I found a forgotten ham bone from Christmas in my freezer. Will  make this recipe again and again  in the future!!

  10. Great recipe! Very tasty. I used a smoked ham hock for flavor and added sauteed diced ham. Also used 2 cups of chicken broth instead of the cube. Despite all the ham, it needs salt, but I will add it at the table. If it gets too thick, I add water or chicken broth when reheating.

  11. This is the BEST split pea soup recipe! Loved it!

  12. This recipe was delicious!

  13. Just made this from the ham we had leftover from Christmas. My husband said it was AMAZING! Thank you so much. Really warmed our bones on this cold Minnesota day.

  14. Hello,

    For the Split Pea Soup, You say to use Better than Bouillon but you didn’t mention the flavor….is it ham or chicken?

    Thank you!
    Carol Lazzaro

    Love your recipes!

  15. I’d like to make a bigger batch – but I only have one ham bone. Is that okay, or will it not taste as good?

  16. Can I make this with a frozen ham bone? Or do I need to thaw it?

  17. Thank you for this recipe. Just getting over the flu and I was able to find everything in the cupboard and fortunately had a ham steak. Stick to the bones good! 

  18. What if you don’t have a ham bone? Will it still turn out?

    • I can’t speak to the difference, but I also didn’t have a ham bone and just threw diced ham in while it cooked and I think it’s delicious! I imagine it’s even better with it, but I would make it this way again.

  19. Delicious, quick and my family raved over the taste. I always save our Easter ham bone to cook split pea soup for my family.  However, it’s hard to find the time to slave over a hot stove. This is now my new favorite recipe for split pea soup. It took less than 2 hours from the first veggie chop to eating the first spoonful. We like chunky pea soup so I diced the veggies a bit bigger. Yummy!

  20. I made this yesterday using the actual ham bone!! This was the most delicious version I have ever made. Thank you Gina!!

  21. Can you use frozen split peas? 

  22. This was delicious and texture was perfect. All enjoyed it very much here!


  24. I made this soup and followed the directions but it was very thick. I had lots leftover and it’s really, really thick. Just add chi ken broth? It tastes very good though.

  25. If you substitute the Better Than Bouillion with chicken stock, how much stock should you use?

  26. La probaré en mi olla de presión para ver qué tal me queda,pero lo aseguro debe ser riquísimas, gracias 👌👌👌👌

    • Oops she did it again, Gina has my house smelling and tasting like I’m a personal Chef.  I just made this super fast, amazingly delicious Split Pea Soup in my pressure cooker and I was amazed that I could make soup by following her easy to follow recipe. I followed the recipe all the way through and Perfecto!!

      Thanks again Gina, You Rock….. me too now 😉 

  27. This sounds delicious!  I don’t have an insta pot can I use a slow cooker and do I have to change anything?
    Thank you

  28. I made this in my instant pot tonight. No problems and it was delicious, but it was VERY cooked, as if I had pureed it. And I did not let it go all the way to natural release because I was impatient-only waited about 20 min. I think next time I will just quick release it and see how done it is after about 5 min. I prefer the carrots and peas less mushy.

  29. This was the first recipe I made in my new Instant Pot. It was, to say the least, AMAZING!!! Split Pea Soup is one of my husband’s favorites. He said it was the best he’d ever tasted! I was expecting to have to use my immersion blender at the end, but the soup was thick and perfect! Thank you again!!

  30. Made this today….souper easy. My first recipe in my new instant pot! Love the flavors!

  31. Gina, wow! I hijacked the bone from my parents’ holiday ham and brought it home to make this soup with my new Instant Pot that I got for Christmas. The soup was absolutely delicious! I was surprised at how flavorful it was because I hardly seasoned it. I cut in some chicken broth I had open from my holiday recipes instead of using the bouillon. The bay leaf and ham juices did the rest! When I lifted the bone out the what meat was left on it fell into the soup, so I didn’t add any more on top. It was excellent!

  32. I made this without the bouillon and just used chicken stock and water. It was awesome!
    I have all of the books, and love what I’ve made from them, but the new One and Done is my favorite “Gina” book so far. It hasn’t made it back on the bookshelf yet!

  33. Every pressure cooker ive used saysyou must soak dried split peas because if not the foam they produce may clog the pressure valve.  Did you really just plop them in dry ??

  34. i made this stovetop instead of instant pot … i added the extra water as suggested but its really liquidy…any ideas?

    • Next time, you can add some diced raw potatoes, let them cook in the soup, to help soak up some liquid. Maybe puree the beans with a hand blender to help thicken?

  35. This recipe looks so good! It has bouillon as an ingredient, which has soy in it I can’t do soy do you think I could sub broth without messing it up?

  36. If I could give this recipe 10 stars I would. I bought a ham from Costco this weekend. Perfect way to use the bone and some meat. I followed the recipe exactly. I cooked in my Instant Pot on pressure cooker setting. I did not saute in Instant Pot have had to many burn issues. No problems at all doing this way. The taste is amazing full of flavor. Will be making all Winter for sure

  37. Excellent recipe. Just made this tonight. Thanks Gina. Appreciate all that you are doing!!!

  38. I know I’m late to the party but omg this was delicious!! Turned out perfect. I will definitely be making this again! Yum!

  39. Hi Gina,

    Thanks to your amazing recipes, I’ve lost over 45 pounds!  This sounds like another winner. Do you think I could use a ham hock instead of a leftover ham bone?


  40. This was so easy and so good!

  41. Made this soup this morning but i could’t wait until lunch to have it so i had myself a cup of soup.  I just love this soup. SOOOOOO yummy ! 

  42. I made this split pea soup (twice) this winter in my Instant Pot and it was fabulous. Not sure if I messed up measuring the needed water but it was VERY thick. I froze the soup and when I reheat I add chicken broth. My husband loved this soup.

  43. Wow!  The flavor is insane!  Absolutely delicious.  I did it exactly like the recipe said only I added a sprinkle of oregano and a sprinkle of cumin. I used a ham bone that was left over from our Easter brunch. I will continue using this recipe again and again!!!

  44. I am planning on making this today with the left over ham bone from easter. My question is… Why is it that this recipe has less than 200 calories and the other split pea recipe has over 300. The only difference is this one is cooked in a pressure cooker and the other one in a regular pot. Both serving sizes are the same. Am I missing something. 

  45. Soup is good for health. I have tried this soup in pressure cooker. It taste goof even after it cook in pressure cooker. Everyone love the soup and the taste.

  46. What if I don’t have a ham bone?

  47. Pingback: 50 Favorite Weight Watchers Instant Pot Recipes w/ Freestyle SmartPoints

  48. Pingback: 17 Recipes to Make With Leftover Ham – AGENCY SMALL

  49. Delicious! I used a little cubed ham and sauted to start before cooking. It was great except me and my guests had some tummy issues. Do you think this is due to using dry peas in a pressure cooker (Instant Pot)? I saw your comment above about always using dry beans so was curious before I make other soups if this tends to be a problem or maybe was just my split peas. Thanks!

  50. This was super delicious! Question: I just started weight watchers freestyle, and when I type in split pea soup in the food items, it says it’s 5 points (even with low sodium ingredients). How did you go about getting 1 point? Ugh, I hope I’m entering it right! Thanks again for another amazing recipe, Gina!

  51. Best split pea soup ever. I am making it again tonight.

  52. Hi Admin i m searching on google to find Pea Soup recipe and i m so glad to find your fantastic site and i got complete recipe of Pea Soup i will try to make Pea Soup By your way thanks for it.

  53. I just put the nutritional content into the calculator for WW (using their new freestyle plan) and it comes up as 4 SP. Has this recipe not been updated, or am I putting something in wrong? Thanks, Gina! I LOVE your recipes – this one is fabulous!

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  54. Your soup is the first thing I made with my Instant Pot.  It is delicious!   I’ve been a little afraid of using a pressure cooker but I had some ham and the hubby loves split pea soup.  When I saw your recipe I knew I had to try it. Thank you for sharing healthy recipes and giving me the courage to use the new (it’s only been in the box for 6 months) cooker. 

  55. I have the ham boullion, do you think that’s too much or should I use the chicken? 

  56. This soup was fantastic! First time trying soup in my instant pot. It took longer to come to pressure and to NPR than I’m used to, so dinner was later than anticipated, but it was worth waiting for. Thanks!

  57. I know this goes without saying, but your recipe fails to include adding the ham bone to the pressure cooker. Might want to correct that.

  58. I made this last night with some left over ham from Thanksgiving. I didn’t have the bone, since the ham was brought by another family member, but this still turned out amazing! I used unsalted chicken stock instead of water (I didn’t have bouillon cubes), a good amount of the diced ham and added some fresh thyme sprigs. It came out amazing for not having the bone and in under 30 min and no blending necessary! I loved how the carrots stayed intact and you didn’t need any potatoes to firm it up! Thank you Gina for all your recipes, your website is staple in our house!!!

  59. I’ve read the recipe a few times but don’t see when to add the ham bone. Guessing with the peas?A

  60. What flavor of better than bouillon? It comes it many flavors, chicken, beef, ham, mushroom, vegetable, garlic……

  61. Do you use Better Than Bouillon Ham Base or Chicken Base?


  62. Made this today for lunch, it was lovely. Had only 1/3 lb split peas so subbed red lentils for the rest – can’t tell the difference.

  63. I used my Instantpot and followed the directions, but I ended up with green mush. It was still delicious and I ate it! Just wondering what I could have done differently…

  64. I made this in the Instant Pot today. It was so delicious and full of flavour! Definitely going on the hit list!! ❤

  65. Omg made this and it is so delicious Gina, just love your recipes , have put a photo of it on Intagram will be a favourite for us during our cooler months here in Queensland Australia. 

  66. Just made this.  Used veggie stock instead of water.  Didn’t have any ham.  Very delicious.  Very quick. Will make again.

  67. I have tried other Split Pea Soup recipes over the years and have not liked any of them. This is absolutely delicious! It’s amazing how it thickened up. Definitely a repeat recipe! Thank you for another wonderful recipe!

      • Just have to update. We’ve been married 35 years next week and my DH has never said as many times as he has this week how much he loves this soup. lol! I was able to freeze 2 small containers of it and he had the rest 3 nights in a row instead of a salad. He asked when I could make it again!

  68. Pingback: Pressure Cooker Split Pea Soup with Ham/6 Smart Points - healthy life

  69. When do you add the celery? 

  70. Fantastic! This is my father’s favorite soup. I’ll have to surprise him with a batch. I just purchased a pressure cooker and I’m loving everything about it. Now I can add Pea Soup to my list. Thanks!

  71. Nancy, can you tell me how you made this on the stove top?
    I asked but had no response. Glad you posted. 

  72. I just finished making this on the stovetop with a ham bone (bought at store so I could try this recipe).
    Tastes as delicious as it smelled cooking!!!  I will definitely make it again.  Thanks Gina!! – your recipes are always so yummy and healthy!

  73. Would it still be good without the ham bone?

  74. I’m assuming you add the bone with the peas and water?

  75. I do not own a pressure cooker. Any hint for directions for the stove top?

  76. Love this and will make over weekend…Pea Soup is my favorite…Thanks so much also FOR PRESSURE COOKER CHEAT SHEET – a gem!

  77. No pressure cooker– do you have a recipe to cook in a pot on the stove please

  78. Hi Gina, 
    How did the soup turn orange/yellow if you used green split peas? Sorry, confused. Please advise. 

  79. Which Better than Bouillon flavor do you use?

  80. To adapt this for the Instant Pot, would the setting be “Low Pressure” for 20 minutes?  (Will try and report back!)

  81. Gina would this recipe be exact if I was using an Instant Pot?

  82. Is there any need or advantage to blending the soup after cooking either in a blender or using an immersion one?

  83. Hi there.   This is one of my favorite recipes and I’d like to make it with my instant pot.  Any tips on adjusting the recipe?   I’m pretty new to the instantpot. 

  84. Would the directions for this be the same for an instant pot? I’m an instant pot newbie and still learning how to use it. 

  85. Love this recipe. I doubled it in my pressure cooker.  Probably didn’t need double the water so am cooking it down without a lid. Threw in the ham bone from Christmas. Delicious. Thanks Gina, once again your recipes are very tasty.  .

  86. I just got an Instant Pot. Would you add instructions for how to do this soup in the Instant Pot so we know what buttons/functions to use? Thanks!

  87. Have whole green peas instead of split can I use them? Should I soak? Thanks,

    • Whole peas will take longer to cook than split peas, but they won’t ruin the soup. Split peas will also break apart more to thicken the soup, while whole peas will remain mostly intact. If you want a similar effect, you could use a stick blender to partially liquefy the soup after it’s cooked.

  88. I was wondering about this in the Instant Pot as well – I've read you're not supposed to do split peas in them because they expand too much?

    Gina – any thoughts? Thanks!

  89. Is there a way for you to instruct how to use with the instant pot?

  90. WOW… seriously just WOW. This is an incredibly decadent, rich, and flavorful recipe! I followed the non-pressure cooker recipe and it turned out fabulous. Will be adding to my favorites. My final product did add 2 TB of butter vs the recipe, however I don't think I will do that next time as it turned out just wonderfully. Thanks for another delicious, nutritious recipe Gina!

  91. Has anyone had a problem with their soup burning to the bottom of the pressure cooker? Suggestions on how I can avoid this in the future?

  92. I use smoked sausage, chicken broth, red pepper flakes and/or hot sauce as well. Split pea soup has been one of my favorite soups since I was a child. Love love love! I have to have the little bit of kick (heat).

  93. I made this last night and it was delicious. I used an electric pressure cooker. Cooked veggies on brown for about five minutes then added everything else. Set it on 150 for 20 minutes. My husband complimented the recipe. I will definitely make this again, so simple and yummy!

  94. I am delighted with this recipe–I love that I can leave work at 5, get home at 5:30, and have pea soup on the table before 7 (there's some dinking around on the internet, tickling the dog, etc. that goes on between arrival and "dinner is served" as well). It's delicious and easy. I bought some smoked ham hocks and dumped one in there in place of the ham–just pulled it off the bone after if was cooked, chopped it up a bit, and dumped it back in. Yum.

  95. Hi Gina,

    I've made this three times already, and love it! Just wanted to say that, for the stovetop, I use 6 cups (not 8) of water for the stove top. I tried 8 the first time and it took about 3 hours to cook. 6 cups and it's done in two =D

  96. One thing I'd like to know; we're using dried green split peas right? So, do they need soaking? I've done this recipe before, and I pre-soaked the peas overnight, and they just wouldn't cook down! They stayed really firm, even after nearly 35mins at high pressure. I wonder if it's the fact that I'm pre-soaking them? I can't see why that would be, but what do you think?

  97. Hi Gina,
    This is my first attempt at pressure cooking and I'm a bit confused. The liquid is brought to a boil and then covered. What difference would it make if I simply covered without bringing it to a boil first? I really appreciate your feedback because it took me 5 years to even break this thing out of the box!

  98. I made this last night but used Boar's Head Canadian Bacon since that's all I could find and it turned out great. Thanks for the recipe!

  99. I made this tonight and used a slow cooker. It turned out great! The one thing I would do is to use the ham flavor that the peas came with and then add the ham after I pureed the vegetables. A great stick to your ribs kind of meal!

  100. Made this tonight. Followed the directions exactly, but when the soup was done, the bottom was a burnt gooey mess. I don't know what I did wrong! I was able to salvage most of the soup and it was delicious, but has anyone else had this problem? I think next time I'll take The Veggie Queen's advice and cook for 10 minutes instead of 20.

    • I know this is on old thread, but I had the same issue. I have tried twice to make this recipe, but both time the bottom was burnt and the soup was ruined. I think it has to do with the pressure cooker having a thin bottom, and does not spread the heat out very well. I might consider getting a new pressure cooker, maybe one of the new electric ones.

    • Be sure to keep the pressure cooker on low heat as it simmers.

    • Sometimes if your pressure cooker doesn't properly seal and you don't have enough liquid, the bottom part will burn… especially if you are still on high heat. I will sometimes re-seal my pressure cooker if I see that the pressure button is not popping up.

  101. Made this tonight. Easy, fast, delicious. I was going to add thyme but just added some poultry seasoning and black pepper. Added some chicken base paste stuff but not too much. Used 1/2 of a Jenny O smoked turkey kielbasa. It was well received by my whole family! Thank you!

  102. So I am leary about using my pressure cooker for more than just canning. I've been canning in it for years, but have yet to actually cook in it! Is it ok to actually use it for cooking & canning? 🙂
    Also, do you need to spray it with cooking spray or oil before cooking it it? It definitely does not look like it would be non-stick.

  103. Have you tried finding pressure cooker rubber rings on Amazon?

  104. OMG, I have the exact same pressure cooker, at least it looks like it from your pictures. I love it although it must be 40 years old. I'm not sure where to get a new rubber ring for the lid…any suggestions? This old Presto makes absolutely amazing stew in just minutes.


  105. There's a pressure cooker section at the right with recipes I've made here.

  106. Love the diet planner! So awesome! Going to check it out now!

  107. I'm Cuban and we love our pressure cookers 🙂 I even brought mine with me to Canada (an old stove top jiggle type, yes the ones that explode on occassion) but this weekend I'm getting a Kuhn Rikon aka the mercedes benz of pressure cookers. My husband and I are finally splurging on one.

    • Ooh, I need to look into that! Maybe time for an upgrade.

    • I have 5 Kuhn Rikon PCs.  Hands down, wonderful!  Two I picked up for a mere $25 at a kitchen store “garage sale”, yippee.  They were my first foray into the wold of KR.  My favorites are the 5, 8, and 12 liter Hotel models.  Very heavy duty and functional.  The 12 liter is often in use to make homemade stocks or PC a large cut of meat.  Think whole chicken, small turkey, or pork butt.  Remember you never want to fill your PC more than 2/3 (dried beans and liquids no more than 1/2) so the 12 quart is not an outrageous size.  

  108. Why oh why have I never invested in a pressure cooker? I'm going to miss out on this yummy treat.

  109. Because of you, I already own a pressure cooker for some of your other delicious recipes!

    This recipe sounds perfect, and I will be making it soon, thank you 🙂

  110. I don't have a pressure cooker but from the looks of this soup, I should get one! Delicious.

  111. If making this without a pressure cooker, do you bring the soup to a boil first, then down to simmer to cook on low for 2 hours?

  112. Gina,
    I so was thinking of you, I started a holiday streak of my own. A bit different, I am donating something from my closet every day till Christmas. It is a bit {cough} overflowing {cough} right now, and I think I might be getting even more for Christmas so rather then tackle a massive purge I just pluck one thing out a day and put it in our give-a-way basket. So far I am 3 days in! Good luck with the running.

  113. There are a few different kinds of Better than Bouillon, the ham flavored one might be a nice addition rather than the chicken one.

  114. I need to look for that bouillon base! The recipe looks amazing. Thanks Gina!

  115. What brand is your electric pressure cooker? I may ask for one for the holiday. Thanks! This looks yummy!

  116. Did you think I could do in a crockpot?

    • I do! I just throw all the ingredients in together in the slow cooker, and cook on low all day (6-8 hours). I do the ham in large chunks or on the bone so I can easily take it out and then puree the vegetable mixture. Then cut up the ham and stir it back in.

    • Yes, I've made it in the crock pot, use the same amount of water as listed above.

  117. The soup looks great! Also, where did you find your glasses? I love the bubbly look! I've heard that they can shatter easily. Have you ever had any trouble?

  118. I have been looking for a split pea and ham soup recipe to make with my ham bone. How would you change this if you were using the bone? Please help 🙂

    • I make mine with a ham bone, I just put it all in there together (I use a slow cooker though), and take it out when it's done cooking and cut off the usable ham and dice it up small and stir it back into the soup. But I weigh it before stirring it in so I know how many Points+ it will add to my recipe.

    • Just throw the bone in like you would the ham. Easy!!

    • Thank you both for the help. 🙂

  119. I just got a pressure cooker and have never used it, and this soup looks delish! How do I know it is up to the 'correct' pressure? I would also like to know when to add the peas?

  120. I love split pea soup – this looks delicious!

  121. When do you add the peas?

  122. Any directions for an electric pressure cooker?

  123. Glad to hear split pea soup freezes well. I made too much this weekend!

  124. Do you think too much flavor would be left out if cooked without the ham?

    • I personally love the flavor of the ham, but you can make it without. Maybe throw some spinach in the end.

    • You could also use a little liquid smoke to mimic the flavor but lose the meat.

    • As a vegetarian/vegan, I would not use ham and would use vegetable stock. I would add a pinch of smoked paprika or if you like things spicy, you can add some chipotle chili powder. Either will add a smoky flavor.

      The pressure cooker is idea for legumes and soups just like this one.

      • As a Veggie/Vegan … Why are you even bothering to go on a meat recipe just to chime in you’re a vegan.

      • Thanks! Although I’m not strictly vegan, I always make split pea soup without ham, so thanks for the ideas!

    • I used smoked turkey kielbasa

    • you could also add some dried mint for a tasty pea and mint soup- make sure you balance flavor with salt [yes needed] and or some fat of some form so sprinkling of cheese, addition of cream or even butter will often lift and add dimension to a dried pulse soup.

    • I have been making this without ham, and putting in 1 tbsp liquid smoke and 2-3 tbsp miso paste. It’s very tasty!