Split Pea Soup

1 1/2 c dry split peas (rinsed)
1 Tbls olive oil
1/2 onion
1 carrot
1 med potato
2 cloves garlic
2 bay leaves
1 tsp pepper
1 tsp celery seed
1 1/3 tsp thyme
1 1/3 tsp mustard
1 bouillon cube (or equivalent soup stock)
1 med tomato

Bring split peas and 41/2 c water to pressure in pressure cooker. Continue cooking at pressure for 20 minutes. Meanwhile dice onion, carrot, and potato. Mince garlic into a saucepan, with oil and all spices. Add diced veggies to garlic and spices, sautéing until onion starts to brown. Open pressure cooker and add sauted mixture and bouillon cube. Continue to cook over medium heat, covered but not pressurized. Stir frequently and add water as needed, cooking for about 30 minutes or until peas and potatoes are thoroughly cooked. Slice tomato into thin wedges and toss into soup a minute or two before it is finished cooking.