You won’t even miss the ham. This recipe couldn’t be easier, with minimal waiting!
- 1 pound dried green split peas, rinsed, and picked over
- 1 small white onion, chopped
- 3 medium carrots, peeled and small diced
- 3 celery stalks, sliced
- 2 tablespoons olive oil
- 2 bay leaves
- 1/2 t. ginger
- 5 c. low sodium chicken broth
- 1 c. extra chicken broth, if needed, for thinning
- 1 t. salt
black pepper, if desired, to taste
Heat IP on saute with oil
Add onion, carrots and celery
Cook and stir until tender, about 5-7 minutes
Add rest of ingredients except peas and stir
Bring to a boil
Add peas and stir thoroughly
Secure lid and turn knob to seal
Turn IP off and turn on manual high for 18 minutes
Turn off and let pressure release naturally for 15 minutes
Quick release remaining pressure
Remove lid and stir
Soup will thicken up substantially as it cools
Check seasonings and add more salt if desired
Thin soup with remaining broth if needed
Adapted from “The Kitchn”
