This BEST Pea Soup recipe is made with a meaty ham bone and is easy to make on the Stove Top, Instant Pot, or Crock Pot!
Add all remaining ingredients except for the potato. Reduce to a simmer.
Note: Completely dry peas take 2+ hours of simmering before the soup is ready. Peas that have been soaked overnight take 1+ hours. Either way, I still chose (and recommend) that you let the soup simmer for several hours. This allows plenty of time for the peas to cook and the soup to thicken and fully absorb the flavor from the ham bone.
Add the potato about 40 minutes prior to eating.
Once the poatoes are tender, remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy!
Add all of the ingredients to 6+ quart instant pot. Make sure the pot isn’t more than 2/3 full. **The Peas do not need to be soaked.**
Secure the lid and set it to cook on high (or press the ‘pressure cook’ button) for 25 minutes.
Once finished, let 10-15 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
Remove the ham bone/hock, the bay leaves, and thyme stems. Serve!
Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
Cook on low for 8+ hours or on high for 4+ hours. It's ready to serve once the peas are tender and the soup has reached your desired level of thickness.
Remove the ham bone/hock, the bay leaves, and thyme stems and serve!
Note: The original recipe calls for all water. I've updated this to half chicken broth, half water. I love the flavor that chicken broth adds, especially if it's homemade.
Using smoked ham shanks or ham hocks are a great alternative and also add tremendous flavor. (If you can ask the butcher for one or the other, a shank is meatier and more preferable for this recipe.)
Chopped salted pork and/or chopped smoked bacon can also be substituted.