Instructions

• Start by cooking your smoked bacon in a large pot over medium heat till it’s crisp. Scoop it out and chop it into bits but keep the drippings in the pot.
• Throw in your chopped onion, garlic, carrots, and celery right into those bacon drippings. Sauté for about 5 to 7 minutes till the veggies get tender and sweet.
• Add the split peas, diced tomatoes with their juices, and Dijon mustard. Sprinkle in the kosher salt and pepper, but don’t go too heavy yet.
• Pour in just enough water to cover everything by about an inch. Give it a quick stir then lock your lid on the pressure cooker.
• Once it hits pressure, lower the heat and cook for about 30 minutes. Let the soup do a natural release and give it a good stir once done.
• Toss in your crispy chopped bacon and sprinkle some chopped parsley on top. Serve it steaming hot.