1 medium onion, diced
1 large carrot, peeled and diced
1 tablespoon butter or oil
1 pound navy beans, washed
1- 2 smoked cooked pork hocks (or 1 cup diced ham)
1 bay leaf
1 thyme sprig or 1/2 teaspoon dried thyme
2 quarts (8 cups) water
1/2 teaspoon kosher salt
1- 1/2 teaspoons Worcestershire sauce
2 dashes Tabasco sauce
1/4 cup crushed or strained tomatoes
salt and pepper
Navy bean and ham soup
Heat the oil in a 5-qt. or larger pressure cooker over medium heat. Add the onion and carrot and saute for a minute or two until softened. Add the split peas, pork hock, herbs, water and salt. Lock the lid into place and bring to high pressure. Cook for one hour, then remove from heat. Let pressure release naturally.
If desired, puree about half the soup in a blender and return to the pan. Or use an immersion blender to achieve desired texture.
Remove the pork hock from soup and let rest until cool enough to handle. Shred meat from the hock and add to the soup.
Add Worcestershire, Tabasco and tomatoes. Add fresh ground pepper and more salt to taste (if necessary).
Note: You can make this without a pressure cooker in a large heavy soup pot or dutch oven. Saute vegetables, and add ingredients in Step 2. Bring to a boil, then reduce heat to keep at a simmer. Cover and cook, stirring occasionally, for 2-3 hours. Continue with Steps 3 and 4. You can reduce the cooking time necessary by soaking the beans for 4-8 hours, or overnight.