A delicious soup with fiber, protein, Iron & zinc that is comforting and beautiful.
The Canadian Bacon and chorizo will give this soup a delicious smokey flavor that will bring you back memories and create new ones.
1 lbs dried split peas, soaked if possible overnight.
1 white onion diced
2 cloves garlic minced
1 cup diced carrots
1 cup diced celery
6 cup flavorful chicken bone broth
5 oz of Canadian bacon
2 pieces of chorizo sliced
2 Tbs of avocado oil
2 bay leaves
1 Tbsp dried thyme
1 tsp of salt
1 tsp of pepper
Fresh parsley or cilantro to serve
Soak split peas at least 2 hours, better overnight. Drain and rinse.
Preheat your Instant Pot by pressing the sauté button. (If not using Instant Pot, heat up a heavy bottom pot, over medium high heat)
Once hot, add avocado oil and add bacon and chorizo. Saute until you see the oil turn bright orange. Add onions, carrots, garlic and celery. Stir fry until onions are translucent.
Add salt, pepper, and thyme. Stir well and let the flavors merge for about 2 minutes. Add broth, peas and bay leaves.
Put on the lid and flip the valve to the sealing position. Set the Instant Pot to 15 minutes on high pressure.
Once the 15 min is up, and the pressure is released naturally and the safety pin dropped, open the pot, fish out the bay leaves and give the soup a try.
Serve in a bowl and sprinkle with freshly chopped parsley or cilantro. Enjoy!