I was blessed with a mother who is an amazing cook. This is her recipe, and I post it here with her permission.
What's great about this soup is that you can make it as thick or thin as you want, simply by adding more water. Also, there's not a drop of oil, just hearty, thick winter veggies for those cold blistering days (but don't fret, Spring is just around the corner!)
1 cup split peas
1 sweet potato, peeled and chopped fine
1 parsnip, peeled and chopped fine
3 carrots, peeled and chopped fine
3 stalks celery, chopped fine
1 onion, peeled and chopped fine
4 cloves garlic, minced
7 cups water
Chipotle pepper, added at the end
In a pressure cooker, combine all ingredients together (except for chipotle) and cover with the lid. Lock in place and bring the pressure up until optimal (on my pressure cooker, the little yellow tab shoots up to say it's reached pressure) and lower the heat to low. Cook for about 30 minutes and let the pressure drop on its own. Enjoy with a good sprinkle of chipotle pepper.
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