Original recipe found on rhubsarbarians
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
- 2 tbsp olive oil
- 2 med yellow onions chopped
- 2 celery stalks diced
- 2 med carrots diced
- 1/4 celery root diced
- 6 c vegetable stock
- 2 c dried split peas rinsed
- 1 sprig thyme
- 4 tbsp dill divided
- salt and pepper to taste
- 2 med yellow onion sliced
Ingredients
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Instructions
- I made in the instant pot. I combined all ingredients except the final two onions that are sliced and reserved 1 tbsp of the olive oil. Set instant pot to beans. In a skillet heat oil and then add the sliced onions. You are cooking the onions until crispy and then place on paper towel until the soup is done. To serve top the soup with the crispy onions and dill.