Recipe
Ingredients
- 1 tablespoons ham fat or olive oil
- 1 medium onion (diced)
- 1 large carrot (diced)
- 3-5 medium round radishes (diced)
- 1 large stalk celery (diced)
- 1 pound dried green split peas
- 2 bay leaves
- 6 cups chicken, vegetable or ham stock (see note)
- 6 ounces cooked ham (chopped)
- salt and pepper (to taste)
Instructions
- Melt the ham fat in the pressure cooker for a few minutes using saute function for electric cooker or medium high heat for stove top cookers.
- Add vegetables and cook for 3-5 minutes until vegetables begin to soften.
- Add split peas, stock, bay leaves and ham. Stir to loosen any browned bits on the bottom of the pan.
- Secure lid and cook on high pressure for 20 minutes. Let sit 5 minutes then release remaining pressure.
- Remove bay leaves. Mash the soup with a potato masher or large spoon.
- Thin to desired consistency with water or additional stock if needed. Season to taste with salt and pepper. Serve.
Notes
If you have a ham bone, you can add that and 6 cups of water instead of the ham and stock. After cooking, shred any ham off of the bone and add to the soup.