So we had leftover ham from Easter so this was the PERFECT recipe!!! I wasn't sure if I was going to be a fan but it was yummy!!! and EVAN -- EVAN LOVED it!!!
OBB - Makes 8 (1 1/2-cup) servings
2 quarts chicken or vegetable broth or 8 cups water + 8 tsp. chicken or vegetable bouillon or soup base
1 pound bone-in ham, diced into small pieces and trimmed of excessive fat
4 medium carrots, peeled and chopped
1 medium onion, chopped
4–5 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon marjoram
1/2 teaspoon smoked paprika
pinch of thyme
1lb dried split peas, rinsed and sorted
1 bay leaf
1 teaspoon malt vinegar
Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you’re ready to serve the soup. Soup is best when it’s had about an hour to sit after removing from heat. Top with croutons.
Any refrigerated leftovers will probably be very thick. It can be thinned with a little chicken broth, water, or hot ham water. (Just kidding about the hot ham water, but bonus points if you know what I’m talking about.)
INSTANT POT INSTRUCTIONS
Add ingredients to the Instant Pot, seal, and cook on high for 15 minutes. Quick release the pressure, then stir to combine.
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