Simple Way to Make Award-winning Split green pea soup

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The ingredients needed to make Split green pea soup:

1. Get 1 tablespoon olive oil
2. Prepare 2 tablespoons butter
3. Prepare 1 Onion, diced
4. Make ready 3 stalks celery, diced
5. Get 2 bay leaves
6. Take 1/4 tsp thyme leaves,dried
7. Get 3 carrots, chopped
8. Take 4-6 cloves Garlic, presses or finely minced
9. Make ready 1/4 tsp Pepper
10. Take 6 cups chicken or vegetable broth low sodium (add another cup if you want thinner broth)
11. Take 1 lb Green Split Peas (rinced)
12. Make ready 1 tsp liquid smoke optional for vegetarian version
13. Prepare 1/2 tsp salt kosher or 1/4 tsp table salt (add after cooking if needed)
14. Make ready Optional meats you can use: (or combination of them)
15. Take 6 slices bacon
16. Prepare 2 small ham hocks
17. Prepare 2-3 cups diced leftover ham (which is all I use)

When I first read through this Lebanese green split pea soup recipe it felt insane. Par-boiling the potatoes and split peas in separate pots only to combine them and cook them. It's soup weather, and split pea soup is one of my personal favorites! To be honest, I've always been on the fence about split pea soup, as it always seemed a bit ho-hum to me, but this recipe changed my opinion.

Instructions to make Split green pea soup:

1. Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.
2. Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent
3. Add the carrots, garlic, (bacon or ham, if using), and pepper and cook for a minute
4. Add broth, hambone or ham hock, if using, (Add liquid smoke, if using, for vegetarian method). Let come to a simmer.
5. Stir in split peas.
6. Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
7. Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or - or dial to choose 18 minutes. High pressure. It will take a few minutes for the pot to come to pressure.
9. When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.
10. When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves and the bone or ham hocks, if you used them.
11. Taste and add the salt as desired. Serve hot. The soup will thicken quite a bit when it cools, that is normal.
12. This isn’t my recipe I found it online at simply nourishing and tried it out. I liked the fact you do not have to use Ham or a ham hock. I posted it because I use it again and again and tweek it till it tastes the way I like it.😸

It's soup weather, and split pea soup is one of my personal favorites! To be honest, I've always been on the fence about split pea soup, as it always seemed a bit ho-hum to me, but this recipe changed my opinion. Today's split pea soup recipe is similar in spirit. It's a delicious, healthy, textured soup made from an impossibly short list of ingredients. No ham hocks in this version, simply green split peas and onions cooked until tender, partially pureed, seasoned and flared out with toppings.

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