Ingredients:

5 bacon slices, chopped
1 large onion, peeled and chopped
2 carrots, peeled and chopped
1 potato, peeled and finely chopped
1 cup green split peas, rinsed
21/2 cups vegetable or chicken stock
1 clove garlic, peeled and minced
1 bay leaf
Salt and freshly ground pepper to taste
Parsley, minced, for garnish

Directions:

1. In a 5-quart or larger pressure cooker, heat bacon over medium high heat.
2. After bacon has released some oil, stir in onion. Cook until transparent.
3. Add carrots, potato, split peas and stock. Stir to mix.
4. Add garlic, bay leaf, salt and pepper. Stir to mix.
5. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 15 minutes.
6. Remove from heat and use Natural Release Method.
7. Serve in bowls and sprinkle with parsley.

Notes:

• For further flavoring add ham bones or hocks during cooking time.