When I want a hearty bowl of split pea soup in a hurry, my pressure cooker is my best friend! Split pea soup is loaded with fiber, and it's a comforting meal on a chilly night. I usually serve this with a slice of crusty bread, toasted and rubbed with a little garlic.
This soup is also my favorite way to use up leftover ham or a ham bone. It's super easy, but not always super quick... unless you use a pressure cooker!
Using a pressure cooker cuts the cooking time by less than half and everything always tastes better for some reason. I've been using my pressure cooker for years; in South America it is widely popular to make soups, beans, and stews because it's quick and saves on gas. I own a fancy electric one, but for some reason I still rather use my old stove top Presto.
When making soups and stews in the pressure cooker, very little liquid evaporates, so I usually cut the liquid down a bit. I found a great Pressure Cooker Cheat Sheet on Pressure Cooker For Dummies, if you own one and are scared of it, you might find this interesting.
I used Better than Bouillon, I love the flavor it adds to soups, but you can use chicken broth in it's place if you prefer.
A few notes: Today is my 3rd day doing the Holiday Runner's Streak (run at least 1 mile everyday until the Holidays, see 2012 Holiday Running Streak from Runner's World). It was really hard to get out of bed this morning, but I am happy I got it out of the way. How are you doing, still with me?
By the way, this soup freezes well, leftovers are perfect for lunch or make a batch for once a month cooking.
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