Lamb, Split Pea, And Dill Soup

Total Time: 8 hrs 40 mins Preparation Time: 40 mins Cook Time: 8 hrs

Ingredients

• Servings: 5
• 1 lb dried yellow split peas or 1 lb split peas, rinsed,drained,and picked over
• 4 cups water
• 2 tablespoons vegetable oil (more if needed)
• 1 1/2 lbs boneless lamb shoulder, cut into 2-inch cubes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large onion, chopped
• 2 medium carrots, cut into 1/2 inch slices
• 2 medium celery ribs, cut into 1/2 inch slices
• 2 2/3 cups condensed chicken broth, canned or homemade
• 2 teaspoons chopped fresh dill

Recipe

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