30 Minute Flavorful & Healthful Split Pea Soup

Home Made, from scratch Split Pea Soup in 30 minutes?

Yes.You can have one of the best you've ever tasted onthe table in about 30 minutes or less  - - - If you use apressure cooker.

Made with ingredients you probably have on hand in the fridge andpantry.  (Bay leaves are missing in the pic.)

You can make this with bacon, kielbasa, ham, or leavethe meat out entirely ~ use vegetable stock or waterand have a vegetarian version.


Click here if you would like the recipe.
I like to garnish each bowl/dish with toasty croutons and a bitof crumbled bacon (or finely diced ham or sausage.)
One of my favorites!It is so good ~ a warming and filling meal on achilly, blustery day.

Without the pressure cooker the recipe usually takesa couple of hours.  But the pressure cooker allows meto whip up dishes that I wouldn't normally even consider on short notice~ it opens up all kinds of possibilities. Which, in turn, helps me to be more flexible with meal planning.

So yes, I'm a pressure cooker fan!

Of all the brands and types I've tried (dating back to myVegetarian days back in the 70's) my favoritesare the stove top models, particularly Swiss made Kuhn Rikon Duralon® brand.
As soon as I began cooking with these,I donated my self contained, countertop electric model tocharity, (and also said good-by to the old fashioned, hissing stove top versions -- you know the ones,with their obnoxious 'rocker' mechanisms.)
The New York Times named the Kuhn Rikon theMercedes-Benz of pressure cooker, with good reason.It's stylish, classic, good looking, and performs seamlessly!

Click here for :  My  favorite Pressure Cookers

Of course, you can get by with just one (most experts suggest going with about a 5 to 6 quart version) for your first, as mosttraditional p/c recipes are written for that size. 

 I have several for convenience, and it would be difficult togive any one of them up, I use them ALL. 
The larger ones for making big batches, for company ~ or to makeplenty for freezer meals; good for making homemade stock, canningfood, too.
The mid-size (5 to 6 quart are a good choice for all around everydaycooking.)
I like the 3.7 quart for cooking smaller portions (for 1 to 4 people), and I useit all the time for cooking vegetables, soups, and rice, andother side dishes. (My electric rice cooker is designated for charity as well.)

Here are some of the main reasons I love cooking with pressure cookers, Kuhn Rikon brand in particular:
You can prepare in minutes meals/dishes thattake hours by traditional methods.Stainless steel (not teflon lined, or aluminum based)Extra safety designs built inEase of operation/useNearly silent operation (amazing!)Vitamin retentionFlavor retentionBesides time, they save energy.Swiss design, and built to last.
Excellent for campers and boaters, too!

And more from the Kuhn Rikon product description:

• 18/10 stainless steel that won't interact with food.
• Solid thermal aluminum sandwich in bottom for even browning and rapid heat absorption.
• Five over-pressure safety systems, UL listed; automatic locking system; spring-loaded precision valve.
• Saves time and 70 percent of energy normally consumed while cooking; 10-year warranty

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Some of the foods I favor making in the pressure cooker:
Braised dishes; Short Ribs, Stews, etc.(They always come out with full flavor, tender and juicy.)Pork, LambChickenYour own wholesome homemade stock in minutesChiliPasta SaucesSoupsFresh vegetablesVegetarian recipesWhite RiceBrown RiceRisotto (delicious, and perfectly cooked) in 7 minutes!PolentaGrainsBeans/legumes (pre-soaked)PastaCasserolesPotatoesYummy Desserts


Here's a closeup of a handy guide that's included on thelid of the 3.7 quart Anniversary edition, to give you an idea of thetime savings:
 

Love that! :)

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By using different techniques, almost anything youcook can be adapted to preparation in a pressure cooker.It's easy, just requires common sense ~ andhere is one of my favorite websites to help you get started:
Hip Pressure Cooking


Check out Hip Pressure Cooking's video to see howyou can make risotto in 7 minutes:


Am I a fan of modern pressure cooking?An emphatic ~ Yes!
I'll be sharing a few of my favorite recipes in the near future . . .you just might want to get your pressure cooker out of storageand give them a go! ;)



Happy Cooking, friends!
~mari :)
P.S. The opinions expressed here are my own, the Kuhn Rikonpeople have no idea of who I am.  But I am very pleased withtheir pressure cookers, and am happy to share the good newswith you.

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