Our Family Recipes

4 to 6 Servings

• 2 tsp of a neutral oil or a 1/4 cup water
• 1 small yellow onion, chopped
• 4 tsp garlic, chopped
  
• 2 small or medium gold potatoes, peeled and sliced into small 1/4-inch pieces
• 1 cup green split peas
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups vegetable broth
• 1 tsp oregano
• 2 bay leaves
• 4 sprigs fresh thyme (leave whole)
• 3 tsp soy sauce
• 1 tsp black pepper, 50 turns on grinder
  
• Fresh parsley, chopped, for garnish (optional)
• Croutons, bread, or toasted baguettes, sliced for dipping

1. Press Sauté on the pressure cooker. When hot, add oil and onion for 2 to 3 minutes. Add garlic for 1 minute.
2. Press Cancel. Add all remaining ingredients and stir.
3. Put on the lid and turn to seal. Pressure cook on high for 15 minutes. Natural release.
4. Remove the thyme stems and bay leaves. Lightly purée soup with an immersion or stick blender; leave small chunks for texture.
5. Serve with chopped parsley, croutons, bread, or toasted baguette slices for dipping.