Ninja Foodi split pea and ham soup is a hearty pressure-cooker meal made with dried split peas, vegetables, broth, and smoky ham. The Foodi cooks the peas until tender without soaking, while a natural pressure release helps keep the soup from foaming into the valve.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, diced (about 1 cup / 130 g)
- 2 celery ribs, diced (about 1 cup / 100 g)
- 2 garlic cloves, minced (about 2 teaspoons / 6 g)
- 1 pound dried green split peas (454 g), picked over and rinsed
- 1 meaty ham bone, about 1½ pounds (680 g), or 2 cups diced cooked ham (about 280 g)
- 6 cups low-sodium chicken broth (1.42 L)
- 2 cups water (475 ml)
- 1 bay leaf
- ½ teaspoon dried thyme (about 0.5 g)
- ¼ teaspoon black pepper (about 0.5 g), plus more to taste
- ½ teaspoon kosher salt (about 3 g), only if needed after cooking
- 1 tablespoon lemon juice (15 ml), optional
Instructions
- Prepare the peas and vegetables. Pick through the split peas to remove any small stones or debris, then rinse them under cool water. Dice the onion, carrots, and celery, and mince the garlic.
- Sauté the vegetables. Set the Ninja Foodi to Sear/Sauté on medium. Add the olive oil, onion, carrots, and celery. Cook for 4 minutes, stirring occasionally, until the onion begins to soften. Stir in the garlic and cook for 30 seconds. Press Cancel.
- Load the pressure cooker. Add the rinsed peas, ham bone or diced ham, broth, water, bay leaf, thyme, and pepper. Stir gently. Do not fill the Foodi above its pressure-cooking maximum fill line; split peas foam as they cook. If your model’s maximum line would be exceeded, reduce the recipe proportionally or cook it in batches.
- Pressure-cook. Secure the pressure lid and set the valve to Seal. Choose Pressure, set High, and cook for 20 minutes. The Foodi will take additional time to come to pressure; allow about 10 minutes for this. When the timer ends, leave the valve sealed for a 15-minute natural release, then carefully move it to Vent to release any remaining pressure. Keep your face and hands away from the steam.
- Shred the ham and finish the soup. When the float valve drops, open the lid away from you. Lift out the ham bone and bay leaf. Let the bone cool enough to handle, then pull off the meat, discard the bone, and return the meat to the pot. If using diced cooked ham, simply remove the bay leaf. Stir thoroughly; the peas will continue to soften and thicken the soup. If the soup is thicker than you like, stir in hot water or broth a little at a time.
- Check seasoning and serve. Taste before adding salt, since ham and broth can be salty. Stir in the lemon juice if desired, then serve hot. If using leftover ham, reheat the soup until it reaches 165°F (74°C); the USDA FSIS safe minimum for reheated leftovers is 165°F (74°C), checked with a food thermometer.
Tips
- Use the right peas. This recipe is for dried split peas, not whole dried peas or fresh peas. Split peas do not need soaking, but rinsing and picking them over removes grit and debris.
- Respect the fill line. Legumes expand and can foam under pressure. Stay below your Foodi’s pressure-cooking maximum, and never open the lid until the float valve has dropped.
- Adjust the texture after cooking. Soup thickens as it stands. Thin it with hot broth or water; for a smoother result, blend a portion with an immersion blender, keeping the blade submerged to avoid splashes.
- Choose a ham option that suits your timing. A ham bone adds deeper flavor, while diced cooked ham is convenient. If you use a ham bone, check carefully for small bone fragments before serving.
Serving Suggestions
Serve the soup in warm bowls with crusty bread, cornbread, or toasted sourdough for dipping. A simple green salad or sliced raw vegetables add a crisp contrast to the thick, savory soup. Top each serving with chopped parsley, extra black pepper, or a few drops of lemon juice. If serving a group, offer toppings separately so everyone can season their own bowl.
Variations
- No ham bone: Use 2 cups (about 280 g) diced cooked ham. For a meat-free version, omit the ham and use vegetable broth; add ½ teaspoon smoked paprika for a smoky note, though the soup will taste less meaty.
- Smoked turkey: Replace the ham with about 1 pound (454 g) smoked turkey leg. Pressure-cook it with the peas, remove the bones and skin afterward, and stir the shredded meat back in.
- More vegetables: Stir in 1 cup (150 g) diced potato before pressure-cooking, or add 1 cup (150 g) frozen peas after cooking and simmer on Sear/Sauté until hot.
- Season differently: Swap the thyme for ½ teaspoon dried marjoram, or add a pinch of crushed red pepper. Hold back on extra salt until the soup is cooked and tasted.
Storage and Reheating
Refrigerate leftover soup within 2 hours of cooking, using shallow airtight containers so it cools promptly. Keep it refrigerated for 3–4 days, or freeze it for up to 3 months for best quality. Leave a little room in freezer containers for expansion. Thaw frozen soup overnight in the refrigerator when possible.
Reheat a portion on the stove over medium-low heat, stirring often, or microwave it in a covered microwave-safe container, stirring midway through. Add a splash of water or broth if it has thickened. Reheat until the center reaches 165°F (74°C), checking with a food thermometer; heat only the amount you plan to serve.
Frequently Asked Questions
Do split peas need to be soaked before pressure-cooking?
No. Pick over and rinse dried split peas, then add them directly to the Foodi. Soaking is unnecessary for this recipe and can make the peas break down more than expected.
Why is my split pea soup still thin?
It may thicken as it cools, so let it stand for a few minutes and stir. You can also simmer it uncovered on Sear/Sauté, stirring frequently, until it reaches the consistency you prefer. Blending a portion also thickens it without adding ingredients.
Can I use yellow split peas instead of green?
Yes. Yellow split peas work in the same quantity and pressure-cooking time, but they have a milder, slightly sweeter flavor. The final color will be more golden than green.
Can I make this with a ham bone that has already been cooked?
Yes. A cooked ham bone is commonly used to flavor split pea soup. Add it before pressure-cooking so its flavor infuses the broth, then remove it and pick off any remaining meat after cooking.
Why should I use a natural pressure release?
Split peas can foam, and a quick release may send starchy liquid toward the valve. Letting pressure release naturally for 15 minutes reduces foaming; vent the remaining pressure slowly afterward.
Can I double the recipe?
Only if the ingredients remain below your Foodi’s pressure-cooking maximum fill line. Split peas expand and foam, so do not fill the pressure pot to its ordinary maximum line if the manual specifies a lower limit for legumes. Make two batches if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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