Curried Split Pea and Ham Soup – Recipe!

Chilly days yield to warm bowls of Curried Split Pea and Ham Soup.  It’s a touch different than traditional split pea soup because the curry makes the flavors pop with cozy surprises.

I used an Instant Pot to prepare this recipe because it’s speeds up the process, however you can use a slow-cooker and go that route, if time is not an issue.  The combination of split peas and ham are so classic — a dish that most of us have enjoyed over the years.

Split peas are very economical as well and one bag makes a large pot of soup with extras to eat for lunch or dinner the next day.  I used a ham bone from a previous meal, but a smoked ham hock or turkey leg would do the trick nicely.  The meat shreds off the bone delicately aftter cooking and can be added back into the soup before serving.

Ingredients

1 white onion, diced

1 1/2 teaspoons salt

1 1/2 teaspoon curry powder

1/2 teaspoon black pepper

8 ounces dried split peas

12 ounce ham bone, hock or turkey leg

1 quart chicken broth

olive oil for cooking

(Serves 4)

1. Saute onion in 1 tablespoon olive oil for 2 minutes.  Add salt, curry powder and black pepper, stir.
2. Add dried peas and ham bone.  Pour broth over top.
3. Cook on high for 35 minutes (if using a slow cooker, cook on high for 5 hours) and let steam release naturally.
4. Remove ham bone and shred on plate.  Add meat back into soup, stir.
5. Ladle into bowls.  Enjoy!