Pressure Cooker Split Pea Soup with Ham

By nurseliz

Servings: 6 • Size: 1 1/4 cups • Old Points: 4 pts • Points+: 7
Calories: 254 • Fat: 2 g • Carb: 51.5 g • Fiber: 20 g • Protein: 24 g • Sugar: 5 g
Sodium: 694.5 mg (to reduce the sodium use less bouillon)

Ingredients

• 1 lb dry green split peas
• 1 tsp olive oil
• 2 large carrots, peeled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 7 oz reduced sodium ham steak, diced (Boar's Head)
• 6 cups water
• 1 tbsp Better Than Bouillon or 1 cube*
• 1 bay leaf

Preparation

Step 1

Rinse peas under cold water.


In a pressure cooker, heat oil over medium heat. Add onions, carrots, and garlic and saute 4-5 minutes. Add ham, peas, water, chicken bouillon and bay leaf and bring to a boil. When the liquid boils, cover and lock the lid and continue cooking until the pot reaches pressure, then reduce heat to low and set a timer for 20 minutes.


After the 20 minutes, shut the stove off and let the pressure cooker release the steam on it's own. When the lid unlocks, adjust liquid if needed, taste for salt and pepper and remove bay leaf. If the soup looks like it should cook a little longer, you can let it simmer covered (unlocked) until it has reached your desired thickness.

To make without a pressure cooker, add 2 more cups water and simmer covered on low for 2 hours.