Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 ham bone or 6 ounces ham, diced
  • 1 pound dried split green peas
  • 6 cups low sodium chicken stock or vegetable broth
  • 2 bay leaves
  • 2 ounces ham diced
  • 1 tablespoon parsley, chopped

Instruction

  • Rinse the split peas under cold running water.
  • Turn the pressure cooker to the saute setting. Heat the oil and add the onions, carrots and celery. Cook stirring often until the vegetables soften, about 3 minutes. Add the garlic and oregano and saute for about 30 seconds.
  • Add the ham bone (if using) or the diced ham. Saute for about a minute. 
  • Add the peas, stock or broth and the bay leaves. Cover and cook for 15 minutes. Let the pressure release naturally (about 10 to 15 minutes) then open.
  • Remove the bay leaves. If using a ham bone, remove it from the soup. Remove some of the meat from the bone and add it back to the soup.
  • Stir the soup and season to taste with salt and ground black pepper.