Type what you have

Ingredients

• ✓ green split pea
• olive oil
• onion
• carrot
• celery
• garlic
• vegetable broth
• thyme
• bay leaf
• salt
• black pepper
• parsley
• sun-dried tomato
• garlic
• paprika
• salt

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
2. 2 Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
3. 3 Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.

By Ellie Krieger

Ingredients

• ✓ green split pea
• butter
• olive oil
• onion
• celery
• bay leaf
• thyme
• carrot
• bacon
• garlic
• salt
• black pepper
• chicken broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes.
2. 2 Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid; set release knob to Sealing position.
3. 3 Select Manual/Pressure Cook setting according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.

By vicky

Ingredients

• ✓ green split pea
• olive oil
• onion
• carrot
• celery
• garlic
• chicken broth
• bay leaf
• black pepper
• thyme
• pork neck bone
• ham

Instructions

1. 1 Place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. Rinse peas until the water runs clear; drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute.
3. 3 Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool.
4. 4 Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.

By Raccoon

Ingredients

• ✓ green split pea
• vegetable oil
• garlic
• water
• olive oil
• parsley
• red chile pepper
• paprika
• cumin
• salt
• black pepper

Instructions

1. 1 Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

By Asma Khalfaoui

Ingredients

• ✓ green split pea
• bacon
• onion
• leek
• carrot
• garlic
• chicken broth
• bay leaf
• rosemary

Instructions

1. 1 Cook and stir bacon in a large pot over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary; bring to a boil. Reduce heat to low, cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

By Cathy H

Ingredients

• ✓ green split pea
• olive oil
• onion
• carrot
• celery
• garlic
• yellow split pea
• chicken broth
• seasoning blend
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until onion is translucent, 5 to 7 minutes.
3. 3 Stir in broth, split peas, and seasoning blend; cover and bring to a boil. Reduce heat to low and simmer, stirring frequently, until split peas are tender, about 2 ½ hours.
4. 4 Puree the soup with an immersion blender and serve.

By DOGLOVER

Ingredients

• ✓ green split pea
• olive oil
• onion
• garlic
• red potato
• carrot
• vegetable broth
• soft tofu
• spinach
• basil
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
2. 2 In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
3. 3 In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.

By LAURENMU