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Split Pea and Ham Soup I

Reviewed: Jan. 5, 2013
Good-to-great recipe. As with nearly all my soups and chowders, I use the pot in pot method with a pressure cooker to reduce cooking time to 20 minutes under pressure with no need to soak split peas. Using a pressure cooker, this soup can be fully prepared and ready to eat in under an hour and have that "next day" flavor. Substitute chicken broth for water for a flavor enhancement. Depending on the size of your pressure cooker, you may need to add liquid after cooking to achieve desired consistency as just covering the ingredients with whatever liquid you use (per the recipe) will leave the soup VERY thick and pasty. Honey baked ham is by far the best ham to use in this recipe.
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