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Traditional Lebanese, naturally-vegan green split pea soup with potatoes, cumin and pepper. Full of flavor without any meat! So yes, to prepare this Lebanese green split pea soup as described in the Middle Eastern Vegetarian Cookbook, a little bit of fuss is required.

Alright, don’t linger, let’s course of action this split green pea soup formula with 17 materials which are undoubtedly easy to receive, and we have to process them at the very least through 12 methods. You should devote a while on this, so the resulting food could be perfect.

Composition of Split green pea soup:

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

Keep in mind it thickens within few hours after cooking and in the fridge afterwards. Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. So what makes the best split pea soup?

Split green pea soup instructions:

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.😸

Well first off making it from scratch of course. green split peas. Darlene's Concoctions - Homemade Split Pea Soup with Bacon. 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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