Split Pea Soup with Fresh Peas and Potatoes

Ingredients:
1 cup green split peas
1 tablespoon butter or EVOO
1 onion, chopped
1 to 2 teaspoons salt
1 rib celery, chopped
1 carrot, chopped
2 small red potatoes, cubed
1 teaspoon ground cumin
4 cups water or vegetable stock
1 large bay leaf
1 small ham bone (optional)
2 teaspoons apple cider vinegar
1/2 cup fresh or frozen peas
1 tablespoon snipped fresh dill or 1 teaspoon dried

Soak split peas 4 to 6 hours in 4 cups of water. This will help digestibility, quicken cooking time, and improve the texture of the soup. Discard soaking water.

Heat butter in a pressure cooker or 4-quart pot. Add onion and salt and saute until onion begins to soften. Add celery, carrot, potatoes, cumin, and pepper to taste; saute 3 to 4 minutes more. Add split peas, water, and bay leaf. Add ham bone, if using, and vinegar.

If pressure-cooking: Bring up to pressure on high heat, then lower heat and cook 40 minutes.

If using a soup pot: Bring to a boil, lower heat, and simmer 60 to 90 minutes.

Once split peas have softened and the soup has become creamy, remove the ham and bone. Cut off any meat, discard skin and bone, dice meat into small pieces, and add to soup with peas and dill. Check seasonings; add more salt and pepper if needed. Continue cooking a few minutes more until peas are tender.

From Feeding the Whole Family.