Split green pea soup
Split green pea soup

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, split green pea soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Traditional Lebanese, naturally-vegan green split pea soup with potatoes, cumin and pepper. I splurged on a bottle of pre-made za'atar blend for this humble vegan green split pea soup; but it can be reused for countless other recipes in the book. Green split peas - Green or yellow split peas cook the same.

Split green pea soup is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Split green pea soup is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook split green pea soup using 17 ingredients and 12 steps. Here is how you cook it.

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

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. Pea soup takes time to make, but mostly cooks unattended. You can start it on a weekend when you're around the house, early in the afternoon, and make enough for a few days' worth of leftovers.

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.1. 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.
  8. 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.
  9. Taste and add the salt as desired. Serve hot. The soup will thicken quite a bit when it cools, that is normal.
  10. 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 is inexpensive, tasty, and reasonably healthy. There are many variations on pea soup. Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.

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