5 slices bacon, chopped
1 large onion, chopped
2 carrots, chopped
1 potato, peeled and finely chopped
1 cup green split peas, rinsed
2-1/2 cups vegetable or chicken stock
1 clove garlic, minced
1 bay leaf
Salt and freshly ground black pepper, to taste
Parsley, minced, for garnish
In a 5-quart or larger pressure cooker, heat bacon over medium high heat. After bacon has released some of its fat, stir in onion. Cook until onion is transparent. Add carrots, potato, split peas and stock. Stir to mix. Add garlic, bay leaf, salt and pepper. Stir to mix. Close lid and bring pressure to 8 pounds over high heat. Adjust heat to stabilize pressure. Cook for 15 minutes. Remove heat and let cool until the pressure comes down naturally. Remove lid and serve soup in bowls sprinkled with parsley. Variation: To make this a fat-free soup, Susan Duncan of Cucina omits the chicken stock and bacon and substitutes 2-1/2 cups water and Better than Bouillon (ham and chicken flavors).
Makes 6 servings.
Calories 187 Fat 2.8 g Carbs 30 g Sodium 773 mg Fiber 2 g.