While not one of my favorites growing up, my oldest daughter approved with an enthusiastic, “Best Soup Ever!” I hear moans and groans from someone each meal, it seems, so I was tickled pink when I heard that. Not only did my kids like it, it’s even better because it’s made in a slow cooker (easy!). If I had to guess what makes this soup great? I used yellow split peas and squeezed fresh lemon juice into the broth @ the end. It seemed to balance all of the flavors.
Split Pea Soup
2 Tablespoons canola oil
1 large, chopped onion
2 large carrots, skinned and chopped
2 Tablespoons celery seeds
6 cups chicken broth
2 1/2 cups or one small bag dry, yellow split peas
1 1/2 lbs. pork shoulder roast
3 bay leaves
1 teaspoon dried thyme (powdered or leaves are fine)
1/4 teaspoon red pepper flakes
Juice of 1 large lemon
Salt and Pepper to taste
In a small saucepan, heat oil and add chopped vegetables. Cook and stir until softened and lightly browned. In another saucepan, heavily brown uncooked roast on all sides. Transfer both to a slow cooker, add rest of ingredients except lemon juice. Cook on high for 5 hours (time may vary with different slow cookers). Take meat from slow cooker (it will be falling apart, so watch for bone/fatty pieces. Make sure they are all taken out as well). Pull the best parts of the meat off, shred, and return to the soup. Discard fat and bone. Stir in the fresh lemon juice, adjust flavor with salt and pepper, and serve.