Cuban Split Pea Soup

This Cuban Split Pea Soup is made with butter, onion, celery, garlic, chicken broth, carrots, ham steaks, and split peas. 

Now that it is starting to get warmer, the only thing I’ve been craving is soup. I only recently realized that split peas were the same as regular peas, only dried and cut in half – hence the name split peas. Cooking seasonally Is the best, which is why I have been making so many soups! I have recently made Tomato Soup, French Onion Soup, Mexican Thai Noodle Soup, Tortilla Soup, Pasta Fagioli, Clam Chowder, and Pozole Rojo.

This homemade split pea soup is protein packed, comforting, and perfect for the cold weather. Don’t buy canned split pea soup when you can make this! Adding the ham bone while the soup pressure cooks gives it the most flavor. Don’t forget to take out he bay leaves and the bones when you’re done.

This is a healthy, hearty soup that is perfect for the winter. It is loaded with split peas and vegetables. This recipe uses the perfect pantry staple, dried split peas, when you are on the go and need to make something. It has so much flavor and it is unbelievably easy to make. This is the most comforting split pea soup that will help relieve your sick days, or any day for that matter. 

How to make Cuban Split Pea Soup

Hit sauté for 7 minutes. Once the function turns on, add the butter and olive oil and wait untilt he butter melts. Add the onion and celery and sauté for 4 minutes. Add the bay leaves, dried thyme and garlic and sauté for another 2 minutes. Hit cancel.

Add the chicken broth, carrots, and the dried split peas. Pressure cook on high for 16 minutes. Let it naturally release.

Remove the bay leaves and ham bones. Serve in a bowl and top with croutons.  

Cuban Split Pea Soup

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• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Cuban Split Pea Soup is made with butter, onion, celery, garlic, chicken broth, carrots, ham steaks, and split peas. 

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Ingredients

Scale 1x2x3x

• 1 Tbsp olive oil
• 3 tablespoons butter
• 1 medium chopped yellow onion
• 3 stalks of celery, diced
• 2 bay leaves
• ½ tsp dried thyme
• 1 tsp minced garlic (1 clove)
• 5 cups chicken broth
• 2 small carrots or one large carrot, diced
• 2 ham steaks, with bone and meat cut around it.
• 1 (16 oz) bag dried split peas, picked over
• Optional: 1 cup croutons

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Instructions

1. Hit sauté for 7 minutes. Once the function turns on, add the butter and olive oil and wait untilt he butter melts. Add the onion and celery and sauté for 4 minutes. Add the bay leaves, dried thyme and garlic and sauté for another 2 minutes. Hit cancel.
2. Add the chicken broth, carrots, and the dried split peas. Pressure cook on high for 16 minutes. Let it naturally release.
3. Remove the bay leaves and ham bones. Serve in a bowl and top with croutons.  

Notes

• Don't forget to remove the bone and bay leaves when you're done!

• Prep Time: 10 minutes
• Cook Time: 15 minutes + comes to pressure time
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 195.3
• Sugar: 6.9 g
• Sodium: 797.7 mg
• Fat: 1.1 g
• Saturated Fat: 0.3 g
• Carbohydrates: 38.1 g
• Fiber: 15.2 g
• Protein: 20.9 g
• Cholesterol: 15.0 mg