Thick and hearty split pea soup

This recipe is neither thicker nor heartier than the average pea soup recipe, but what the heck - that's what the original recipe was called, and I'll need something to distinguish between this and the other dozen pea soups I'm sure to make.

I used the pressure cooker for this one, and it really does do a great job of reducing the cooking time. Check the original linked recipe for instructions on how to cook this with a regular pot.

Thick and hearty split pea soup
adapted from this recipe

1 jumbo onion, chopped
3 cloves garlic, minced
2 large carrots, diced
3 ribs celery, diced
2 c dried green split peas, rinsed
6 c water
1 large potato, diced
1 large bay leaf
1 tsp dried basil
1 tsp dried thyme
salt and freshly ground black pepper
liquid smoke
miso
tabasco sauce
sherry vinegar

Saute the onion in some canola oil until translucent; add garlic, carrot, and celery and saute for a few more minutes. Stir in the split peas, water, potato, herbs, salt and pepper. Seal the pressure cooker and turn up the temperature to bring to high pressure. Cook at high pressure (over reduced heat) for 6 minutes. Alternatively, if like me you completely forgot how to use your pressure cooker, just leave it spitting steam on high-ish temperature for 7-8 minutes. Remove from heat and let the pressure release naturally (I think it took 15-20 minutes).

Remove the lid, and add more water to bring to desired consistency (I had to add about 1 1/2 c). Adjust seasoning to taste. I added miso (along with a bit more salt and pepper) and some liquid smoke. I also added a bit of tabasco sauce for a touch of heat, and finished with some sherry vinegar. Serve with some faux cheese on whole grain toast. Yum!