Pressure Cooker Split Pea Soup

This is my favorite split pea soup recipe. I love my pressure cooker and use it for meals that I need to cook for the family in a hurry. This is great for a cold winter’s night, and it tastes great for lunch the next day. I serve it with French bread.

Step: 1

Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer’s instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes.

Step: 2

Pour cold water over the pressure cooker to release pressure according to manufacturer’s instructions.

Step: 3

Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.

Per Serving: 364 calories; protein 24.8g; carbohydrates 49.9g; fat 8g; cholesterol 22.7mg; sodium 444.1mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.