Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, split pea soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Split Pea Soup is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Split Pea Soup is something that I’ve loved my entire life. They are fine and they look wonderful.

Split pea soup is the ultimate comfort food. Ladle up a bowl of the good stuff for dinner tonight. Slow-Cooker Split Pea Soup This easy recipe is herby, comforting and full of turkey. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have split pea soup using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Split Pea Soup:

1. Get Bag Split Peas
2. Get 4 Cups Water or Chicken Stock
3. Make ready Cubed Pork
4. Make ready 2 Chopped Carrots
5. Make ready 1 Chopped Onion
6. Prepare 2 Cloves Garlic
7. Take 2 Stocks of Celery
8. Get 1 Leek (optional)
9. Get Lemon Wedges (optional)

Yellow onion, celery, carrots and garlic - these vegetables built up the background flavors of the soup. They add some nice color too. Place all ingredients in a Dutch oven; bring to a boil. Add ham bone, thyme sprigs, bay leaves, and split peas and add water to cover.

Instructions to make Split Pea Soup:

1. Saute Onions until Golden
2. Add Pork and garlic Brown all sides
3. Add Cooking Liquid Bring to a boil
4. Add carrots and Split Peas Pressure Cook for 18 minutes

Place all ingredients in a Dutch oven; bring to a boil. Add ham bone, thyme sprigs, bay leaves, and split peas and add water to cover. Since split peas are mild in flavor, soup made with them can be a little muted. The ham does a lot to rectify that, but a base of aromatics, fresh herbs, and well-flavored stock are equally essential. I start this soup with a mirepoix (diced onions, carrots, and celery) softened in butter.

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