Pea and Ham Soup

By Craig Massey, adapted for pressure cooker from Emily Ansara Baines via http://www.kitchennostalgia.com/soups/split-pea-soup.html

Ingredients

• Oil
• 2 cups of cubed ham
• 2 onions, chopped
• 2 cups of carrot, cubed
• 1 large and 1 small potato
• 3 celery stalks, chopped
• 3 cups dry split peas
• 2 cloves of garlic
• 1 liter of chicken stock
• 2 cups of water
• 1/2 tsp of dry thyme
• 2 bay leaves
• Salt and Pepper

Instructions

1. Fry ham in oil
2. Add onions and sauté until translucent
   
3. For pressure cooker
   Add the other ingredients and set on high pressure for 20 minutes
4. Quick pressure release
5. Remove bay leaves
6. Stir up the soup, the split peas will have disintegrated and this will thicken it up.
7. For stovetop
   Add vegetable or chicken stock and water to the pot and bring to a boil. Then add split peas, garlic, thyme and bay leaves and cook for about 45 minutes or until split peas fall apart into mush.
8. Add carrots, celery, and potatoes continue cooking until vegetables are soft, about 30 minutes.