Classic Ninja Foodi Split Pea and Ham Soup

Finding a soup recipe that’s both hearty enough to satisfy your family and simple enough for a busy weeknight can feel impossible. Between juggling work, shuttling kids around, and trying to get dinner on the table at a reasonable hour, complicated recipes with endless steps are the last thing you need.

That’s where this Ninja Foodi split pea and ham soup comes in: it delivers all that rich, comforting flavor you’re craving without requiring you to babysit a pot on the stove for hours. Plus, it’s a great way to use up leftover ham, and the Ninja Foodi does most of the heavy lifting for you.

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What Kind of Ham Should I Use?

The great thing about split pea soup is that it’s pretty forgiving when it comes to the type of ham you use. Leftover ham from a holiday dinner works perfectly, whether it’s honey-glazed, smoked, or just a plain roasted ham – you’ll get tons of flavor either way. If you don’t have leftovers on hand, you can grab a ham steak from the deli counter and dice it up, or even use cubed ham from the packaged meat section. The ham bone is where the real magic happens though, as it adds incredible depth to your broth while it simmers, so try to snag one if you can (your butcher will often give them to you for free or very cheap).

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Ham bone: If you don’t have a ham bone, you can use smoked turkey wings or a couple of smoked ham hocks instead. They’ll give you that same smoky, meaty flavor.
• Split peas: Don’t substitute these – split peas are what make this soup what it is. They break down to create that thick, creamy texture that’s hard to replicate with other legumes.
• Chicken broth: Vegetable broth works fine here, or you can use water if you’re in a pinch. The ham and bacon will still give you plenty of flavor.
• Bacon: You can skip the bacon if you want to cut back on fat, or use turkey bacon as a lighter option. The soup will still taste great with just the ham.
• Fresh vegetables: Frozen diced carrots and celery work just as well as fresh. You can also add parsnips or turnips if you want to mix things up.
• Sour cream: Plain Greek yogurt makes a good substitute for sour cream as a topping, or you can skip it altogether if you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making split pea soup in a pressure cooker is not rinsing your split peas beforehand, which can lead to excess foam and potentially clog the pressure valve – always rinse them under cold water until the water runs clear.

Another common error is releasing the pressure too quickly, as a natural release allows the peas to finish cooking and prevents the soup from sputtering out of the valve, so be patient and wait the full 10 minutes before manually releasing any remaining pressure.

If your soup turns out too thick after pressure cooking, simply stir in extra chicken broth or water a half cup at a time until you reach your desired consistency, and remember to taste and adjust your seasonings after adding liquid.

Don’t forget to remove that bay leaf before serving – biting into one is unpleasant, and it’s easy to miss when you’re focused on pulling the meat off the ham bone.

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What to Serve With Split Pea and Ham Soup?

This hearty soup is filling on its own, but I love serving it with some crusty bread or dinner rolls for soaking up all that thick, savory broth. A simple side salad with a light vinaigrette helps balance out the richness of the soup, or you can go with some buttered cornbread if you want something a bit sweeter. Since the soup already has plenty of protein from the ham, I usually keep the sides simple – maybe some pickled vegetables or a quick cucumber salad for a fresh, tangy contrast. Don’t forget to have extra sour cream on the table so everyone can add a dollop to their bowl!

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. You’ll notice it thickens up quite a bit as it sits, which is totally normal with split peas.

Freeze: Split pea soup is perfect for freezing. Let it cool completely, then portion it into freezer-safe containers or bags for up to 3 months. Just leave a little room at the top since it expands when frozen.

Reheat: Warm it up on the stove over medium-low heat, stirring occasionally. You’ll probably need to add a cup or two of broth or water to thin it back out since split peas soak up liquid as they sit. The microwave works too, just stir it every minute or so and add liquid as needed.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2000
• Protein: 130-150 g
• Fat: 75-90 g
• Carbohydrates: 135-160 g

Ingredients

For the soup:

• 3.5 cups ham (diced into 1/2-inch cubes)
• 1 ham bone
• 1.25 lbs split peas (rinsed and sorted for stones)
• 2 ribs celery
• 2 carrots (peeled and sliced into 1/4-inch rounds)
• 1 small onion
• 3 strips bacon
• 1 large bay leaf
• 8 cups chicken broth (I prefer Swanson Less Sodium for this)
• 1.5 tsp garlic powder
• 1 tbsp oil (I use Bertolli extra light olive oil)
• 0.5 tsp smoked paprika
• 0.25 tsp dried thyme
• freshly ground black pepper

For the garnish:

• sour cream (optional but adds a nice cooling richness)

Step 1: Prepare Ingredients and Build the Flavor Base

• 1.25 lbs split peas
• 2 ribs celery
• 2 carrots
• 1 small onion
• 3 strips bacon

Rinse and sort the split peas, removing any stones or debris.

Dice the celery into small pieces, peel and slice the carrots into 1/4-inch rounds, and finely dice the onion.

Chop the bacon into small pieces.

Having everything prepped and ready will make the sauté step smooth and prevent ingredients from overcooking while you prep others.

Step 2: Sauté Bacon and Aromatics to Build Depth

• 3 strips bacon
• 2 ribs celery
• 2 carrots
• 1 small onion

Set your Ninja Foodi to sauté mode.

Cook the bacon pieces until they’re crispy and have rendered their fat, about 4-5 minutes.

This rendered bacon fat becomes your cooking medium.

Add the prepared celery, carrots, and onion to the pot and sauté for 2-3 minutes, stirring occasionally, until the vegetables soften slightly and the aromatics become fragrant.

I find that this initial vegetable sauté creates a much richer, deeper flavor foundation than just tossing everything into the pressure cooker raw.

Step 3: Season and Add the Protein

• 3.5 cups ham
• 1.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.25 tsp dried thyme
• freshly ground black pepper

Add the diced ham to the pot along with the garlic powder, smoked paprika, dried thyme, and a few grinds of fresh black pepper.

Stir constantly for about 1 minute to toast the spices and coat the ham.

This brief cooking step blooms the spices, releasing their essential oils and deepening their flavors, which creates a more complex taste in the final soup.

Step 4: Combine All Ingredients and Pressure Cook

• 1 ham bone
• 1.25 lbs split peas
• 8 cups chicken broth
• 1 large bay leaf
• sautéed vegetables and bacon mixture from Steps 2-3

Add the ham bone, rinsed and sorted split peas from Step 1, chicken broth, and bay leaf to the pot.

Stir well to combine everything evenly.

Seal the lid and set the Ninja Foodi to pressure cook on high for 15 minutes.

The pressure will help break down the peas into a creamy texture while infusing all the flavors together.

Step 5: Release Pressure and Extract Remaining Ham

• 1 ham bone

Once the 15 minutes are complete, allow the pot to release pressure naturally for 10 minutes.

Then manually release any remaining pressure and carefully open the lid.

Remove the ham bone and pick off any meat that has fallen away from the bone during cooking, adding it back into the soup.

Remove and discard the bay leaf.

Step 6: Finish and Serve

• sour cream

Give the soup a good stir to combine everything evenly.

The split peas should be completely tender and partially broken down, creating a naturally creamy, rustic texture.

Ladle the soup into bowls and serve hot.

A dollop of sour cream adds a cooling contrast and richness to the rich, smoky broth—I highly recommend it, especially if your soup is on the saltier side, as the creaminess balances it beautifully.

Classic Ninja Foodi Split Pea and Ham Soup

Delicious Classic Ninja Foodi Split Pea and Ham Soup recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 7 servings

Calories 1875 kcal

Ingredients

  

For the soup::

• 3.5 cups ham (diced into 1/2-inch cubes)
• 1 ham bone
• 1.25 lbs split peas (rinsed and sorted for stones)
• 2 ribs celery
• 2 carrots (peeled and sliced into 1/4-inch rounds)
• 1 small onion
• 3 strips bacon
• 1 large bay leaf
• 8 cups chicken broth (I prefer Swanson Less Sodium for this)
• 1.5 tsp garlic powder
• 1 tbsp oil (I use Bertolli extra light olive oil)
• 0.5 tsp smoked paprika
• 0.25 tsp dried thyme
• freshly ground black pepper

For the garnish::

• sour cream (optional but adds a nice cooling richness)

Instructions

 

• Rinse and sort the split peas, removing any stones or debris. Dice the celery into small pieces, peel and slice the carrots into 1/4-inch rounds, and finely dice the onion. Chop the bacon into small pieces. Having everything prepped and ready will make the sauté step smooth and prevent ingredients from overcooking while you prep others.
• Set your Ninja Foodi to sauté mode. Cook the bacon pieces until they're crispy and have rendered their fat, about 4-5 minutes. This rendered bacon fat becomes your cooking medium. Add the prepared celery, carrots, and onion to the pot and sauté for 2-3 minutes, stirring occasionally, until the vegetables soften slightly and the aromatics become fragrant. I find that this initial vegetable sauté creates a much richer, deeper flavor foundation than just tossing everything into the pressure cooker raw.
• Add the diced ham to the pot along with the garlic powder, smoked paprika, dried thyme, and a few grinds of fresh black pepper. Stir constantly for about 1 minute to toast the spices and coat the ham. This brief cooking step blooms the spices, releasing their essential oils and deepening their flavors, which creates a more complex taste in the final soup.
• Add the ham bone, rinsed and sorted split peas from Step 1, chicken broth, and bay leaf to the pot. Stir well to combine everything evenly. Seal the lid and set the Ninja Foodi to pressure cook on high for 15 minutes. The pressure will help break down the peas into a creamy texture while infusing all the flavors together.
• Once the 15 minutes are complete, allow the pot to release pressure naturally for 10 minutes. Then manually release any remaining pressure and carefully open the lid. Remove the ham bone and pick off any meat that has fallen away from the bone during cooking, adding it back into the soup. Remove and discard the bay leaf.
• Give the soup a good stir to combine everything evenly. The split peas should be completely tender and partially broken down, creating a naturally creamy, rustic texture. Ladle the soup into bowls and serve hot. A dollop of sour cream adds a cooling contrast and richness to the rich, smoky broth—I highly recommend it, especially if your soup is on the saltier side, as the creaminess balances it beautifully.