Black Eyed Pea and Sausage Soup

• 2 cups Dried black eyed peas, 12oz, soaked overnight, rinsed
• 1/2 pound Bacon, cut into 1/2" pieces
• 1 large Red onion, minced
• 30 milliliters Garlic, chopped
• 6 cups Chicken broth
• 1/4 cup Tomato paste
• 2 teaspoons Dried oregano
• 1 Bay leaf
• 1 teaspoon Coarse sea salt or granulated salt
• 1 teaspoon Crushed red pepper flakes
• 3 tablespoons Brown sugar
• 1/2 pound Turkey kielbasa, cut into 1" pieces
• 1/3 cup Green bell pepper, chopped
• 1/3 cup Parsley, chopped coarsely

In pressure cooker, saute bacon until crisp. Add onion and garlic and cook until onion is softened, about 3 mins. Add peas to bacon mixture and stir well. Add broth, tomato paste, oregano, bay leaf, salt, pepper flakes, and brown sugar. Stir until thoroughly mixed. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 5 mins. Release pressure accdg. to manufacturer's directions . Remove lid.
Add kielbasa, bell pepper, and parsley to pea soup. Bring to a boil over high heat and cook, uncovered, 3 mins., stirring occasionally. Discard bay leaf.
Yield - 6 to 8 servings.

Source: The Pressure Cooker Cookbook