Lamb, Split Pea, and Dill Soup

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READY IN: 8hrs 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large mixing bowl, add the split peas and water; let set overnight.
  • Pour peas and water into a saucepan; bring to boiling over high heat; cook for 5 minutes.
  • Transfer to a 4 quart slow-cooker.
  • In a large non-stick skillet, heat vegetable oil over medium-high heat.
  • Cook lamb until browned on all sides; transfer meat with a slotted spoon to slow-cooker.
  • Season with salt and pepper.
  • Add more oil to skillet if necessary.
  • Add onions, carrots, and celery; lower heat and saute, stirring frequently, until onion is softened drain and transfer vegetables to slow cooker.
  • Add chicken broth to slow cooker.
  • Cover and cook on LOW for 7-8 hours or until the peas are tender.
  • Add in fresh dill and stir; check seasonings to taste; add salt/pepper if needed.
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