Lamb, Split Pea, And Dill Soup

• 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

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.

peas, water, vegetable oil, lamb shoulder, salt, black pepper, onion, carrots, celery, condensed chicken broth, dill

Taken from www.food.com/recipe/lamb-split-pea-and-dill-soup-89099 (may not work)