Quick and Easy Split Pea and Ham Soup

Heat olive oil, garlic, onion, thyme leaves, and bay leaf in a large pressure cooker over medium heat, until just fragrant. Add ham, peas, and Mrs. Dash.

Add chicken broth. Cook over medium-high heat until it starts to bubble. Attach the pressure cooker lid and lock it. Allow pressure to build until it begins to hiss. Turn heat down to simmer and cook for 20 minutes.

After 20 minutes, turn off burner, release pressure in pressure cooker and remove lid. The peas should be completely softened and should dissolve upon stirring.

Place pan back on burner over low heat. Cook for another 10 minutes, stirring occasionally. This will allow the liquid to reduce a bit and the soup to thicken somewhat. Repeated stirrings will ensure that the peas completely dissolve and further thicken the soup.

After cooking uncovered for 10 minutes, discard bay leaf. Taste and season with additional salt if needed. Pour into soup bowls and garnish with additional thyme and a drizzle of a high-quality olive oil (optional).

Serve hot.