This is the perfect time of year for cooking split pea soup. I don’t know about you, but in the summer when temperatures are hot and fresh vegetables are abundant, I have no interest in pea soup, but six months later in the cold of winter, it’s just perfect.
Pea soup has not always been a favorite of mine. In fact, I wouldn’t eat it for years, but I have learned to really enjoy it. This recipe contains the ingredients that I personally enjoy in the soup, particularly potatoes. However, you might like adding carrots or other vegetables.
I love using a pressure cooker to make pea soup. I love using a pressure cooker for many things, but it is a real time saver with this. Therefore, I will give directions for cooking with a pressure cooker or without. If you use a pressure cooker, be sure it can be cooked on a low (8 psi) setting. Peas should not be cooked under high pressure. Also, be sure your pressure cooker pot is no more than half full.
Split Pea Soup
1 lb. dry split peas, washed
1 large onion, chopped
2 large potatoes, peeled and chopped
1 clove garlic, minced
6 c. chicken broth*
1 bay leaf
1/2 lb. ham, chopped (or bacon, vary amount to your taste)*
pepper to taste
Pressure Cooker: Combine all ingredients except the pepper in the pressure cooker. Heat and stir until mixture comes to a boil. Close the lid and bring to low pressure using high heat. Cook for 22 minutes. Remove from heat and let the pressure come down naturally. Remove bay leaf, stir, and add pepper to taste.
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