Split Pea Soup

Split Pea Soup
Split Pea Soup
Split Pea Soup
Split Pea Soup


My adaptation of the classic split pea soup, that is done in less than an hour. Filly and comforting!

Course Soup
Cuisine American
Keyword split pea
Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 35 minutes
Servings 6 servings


  • 1 lb split peas
  • 2 ribs celery diced
  • 2 carrots sliced
  • 1 small onion diced (or half a large onion)
  • 2-3 strips of bacon **Optional **1
  • 1 large bay leaf or a few small ones
  • 6-8 cups 6 chicken bouillon cubes in 7 cups water
  • 1 tsp garlic powder
  • 1 tbsp oil ** 2
  • 2-3 cups of diced ham
  • Sour cream for garnish



  1. Press saute on the Foodi .
  2. If using the bacon, begin to saute now to render some of the fat into the pot. If NOT using the bacon, add the 1 tbsp of oil to the pot to heat.
  3. When the bacon is rendered, add the celery and onion to saute in the fat. If not using the bacon then. . .

  4. Add the celery, onions, and carrots to sauté if not using bacon, qbout 2-3 minutes.

  5. Add broth, peas, and bay leaves.

  6. Place the pressure lid on the pot and turn the toggle switch to "seal".

  7. Set temperature to HIGH and set time for 15 minutes.

  8. After cook time is up, do a natural release for 10 minutes. Then slowly release the remaining pressure in the pot.

  9. Upon opening the lid, give the soup a good stir as a lot of the peas may have settled on the bottom.

  10. Add ham into the pot and give it another stir, then remove the bay leaves.

  11. Upon, serving drizzle some sour cream on top. Makes a lovely presentation.

Recipe Notes

modified from: 
Joanne Andrea @The Salty Pot

  1. I omit the bacon most often than not
  2. Oil is needed only for sautéing the onions and celery if you don’t use the bacon.