We had a craving for split pea soup and were intrigued by this recipe: https://www.recipetineats.com/pea-and-ham-soup/
As a child, I first had split pea soup with ham at a family friend’s house, and I remember being astonished that it took several hours of simmering on the stovetop. This recipe offers a great way to make this soup at warp speed (about 90 mins).
Our modifications: first, although we used smoked ham hocks, we reduced the amount from 2 1/2 lb (approx 5 hocks) to approx. 1.5 lb (3 hocks). Second, the hocks’ collagen and bone contributed to the soup’s flavor and texture, but yielded only about 1 Tbsp of actual pork meat (and 1 cup of tender pork skin, which we cut into bite-sized pieces and set aside for those, like me, who don’t mind the texture). This means we used the ham hocks mainly as part of the cooking process (like the bay leaves), and not as a visible component of the final soup.
Second, we made this recipe in our Instant Pot. We pressure-cooked on high for 120 mins. The recipe doesn’t specify, but you can do a quick release at that point rather than waiting 45+ mins for a natural release.
This yielded a delicious and satisfying soup. We will make this again. (Sept. 2025)
Cooking Adventures 