Split pea soup

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Pea soup has been a Christmas Eve tradition in our family since I was a child. This tradition draws from practical routes: as we celebrate Christmas on the Eve, postponing the sharing of gifts for a big dinner doesn’t mix with children.

  • 500 ml (2 cups) split peas, rinsed
  • 1.5 l (6 cups) cold water
  • 1 Ham bone
  • 1.25 l (5 cups) chicken broth
  • 1 carrot, finely chopped
  • 1 celery stalk with leaves, finely chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 10 ml (2 teaspoons) lemon juice
  • 1 bay leaf
  • salt & pepper to taste
  • dash each of parsley, thyme, marjoram and cayenne pepper


  1. In a large pot add peas and ham bone with 6 cups of cold water. Bring the water to a boil, then reduce the heat and simmer for 1 1/2 hours until the split peas are tender.
  2. Add chicken broth, carrot, celery, onion, garlic, lemon juice, bay leaf and all spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.
  3. Remove the bay leaf. Cool slightly. Puree in a blender for a smooth soup or leave as is.
Steps (Instant Pot)
  1. Add ingredients to Instant Pot, set to Manual High Pressure for 20 minutes
  2. Allow pressure to release naturally