Split Pea Soup | Trivida Functional Medicine

Split Pea Soup

A great way to use some of the left-over ham from the holidays! This is a great source of fiber, protein, and gut healing properties to recover from the indulgent holiday! By using the Instant Pot, you can have this made in no-time ready for lunches or dinner for the week!


  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 ribs celery, diced
  • 2-3 carrots, diced
  • 1 ham bone, or 6 oz. diced ham
  • 1 lb. dry split peas, sorted through and rinsed
  • 6 cups chicken stock, bone broth, veggie stock, water, or a mixture
  • 2 bay leaves
  • kosher salt and black pepper


  1. Turn pressure cooker to the “sauté” setting. Add Olive oil and sauté onion, celery, and carrots, seasoned with salt and pepper, for about 5 minutes, until softened.
  2. Add the split peas, stock/water, ham, and bay leaves.
  3. Cover pressure cooker and set to manual high pressure for 15 minutes.
  4. Allow the pressure to naturally release for 10-15 minutes.
  5. If you used a ham bone: remove the it from the soup and remove the ham meat that’s still attached to it. Add the ham meat back into the soup.
  6. Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.


  • Chop your onion in a small food processor – save the tears
  • You can also use Gee instead of Olive Oil
  • Want a little more protein, add a scoop of Vital Protein Collagen
  • Double this recipe and start the new year off right!
  • You can easily use a slow cooker instead, just cook for 8-10 hours

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