PEPPERY SPLIT PEA SOUP

2 cups dried split peas, rinsed
1 ham bone, ham hock or 2 cups diced ham
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
dried thyme
black pepper and salt to taste
6 cups chicken broth (or water)

Place all ingredients into a pressure cooker, cover with the lid and cook for 2 hours.
Remove the cooker from the heat and when it’s save to open the cooker, remove the lid.
Blend the soup with a stick blender if preferred or serve it chunky as is.

Recipe and photo: Mertre Farmer