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R's split pea soup

2 to 6 slices of bacon diced (optional)
2 tablespoons butter
2 carrots diced
2 ribs celery diced
1 onion diced
2 cloves garlic minced
1 3/4 cup dried yellow split peas
2 to 4 cups of pork broth, plus enough water to make 8 cups of total liquid
2 bay leaves
3 teaspoons thyme
3/4 teaspoons salt
1/4 teaspoon pepper
Maple syrup to drizzle (optional)

DIRECTIONS

If using bacon, begin by putting it into a large pot and frying until it begins to crisp ever so slightly

Add the butter carrots, celery, onion and garlic; cook, stirring occasionally, until softened and golden, about 15 minutes.

Stir in split peas, bay leaves, thyme, salt and pepper; cook, stirring, for 2 minutes.

Stir in broth and water. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1-1/2 to 2 hours.

Discard bay leaves and serve with a drizzle of maple syrup if desired

NOTES

15 min at high pressure + 10 min release in the Instant Pot is infinitely simpler and more foolproof than cooking on the stovetop, and may even taste better; pressure cooker ratio is 6 cups stock to 2 cups split peas

instead of using bacon you can use ham, plus frying in lard/bacon fat.