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Ingredients
 2 medium carrots, sliced (about
¾ cup)
 2 stalks celery, diced
 1 large onion, chopped
 3 garlic cloves, minced
 ¼ tsp ground pepper
 ¼ tsp salt
 115g ham, diced
 1¾ cup dry split peas
 3 cup low-sodium chicken broth
 3 cup water
 Splash of wine or sherry vinegar
(optional)
Method
 Prepare and freeze all the ingredients and it will be ready to cook and serve any
night of the week.
1. To prepare and freeze:
Combine carrots, celery, onion,
garlic, pepper and salt in a 2L
round, freezer-safe container.
Layer the ham on top, then the
split peas. Seal and freeze until
ready to use (up to 3 months).
TIP: Freezing the ingredients in
a round container creates the
perfect fit for an easy transfer
into your pressure cooker
without having to thaw first.
2. To cook: Let the soup mix stand
at room temperature for 10
minutes.
3. Invert the frozen soup mixture
into a pressure cooker (the split
peas should be at the bottom of
the pot). Add broth and water,
lock lid in place and cook at
high pressure for 30 minutes.
Allow the pressure to release
naturally.
4. Stir in the vinegar, if using. Serve
immediately.
Split PEA & HAM Soup - Freezer Pack
Cooking time: 1.25 Hours – Serves 8