Ingredients
1lbdry green split peas
1tspolive oil
2large carrots,peeled and diced
1medium onion,diced
¼cupdiced celery
2clovesgarlic,minced
leftover ham bone
6cupswater
1tbspbetter than bouillon,(or 1 cube)
1bayleaf
4ozleftover ham,diced
chives,chopped, for garnish
Preparation
Rinse peas under cold water.
In a pressure cooker, add oil, onions, carrots, celery and garlic and saute 4 to 5 minutes. Add ham bone, peas, water, chicken bouillon and bay leaf.
Cover and cook high pressure for 15 minutes. Let the pressure release naturally then open, remove the bone and bay leaf and stir, the soup will thicken as it stands.
Saute the ham on a hot skillet if desired and use for garnish on the soup with chives.
