Split Pea Hamburger Soup

Split Pea Hamburger Soup 1 lb lean ground beef 1 white onion diced 1 garlic clove minced 8 cups of chicken broth 4 medium russet potatoes peeled and diced 2 carrots peeled and diced 1 cup of dry green split peas 1/2 tsp rosemary 1/2 tsp thyme 2 bay leaves Slow Cooker Instructions In a medium frying pan, fry up the ground beef and onions until translucent. Once done, drain the grease then return to the heat. Add the garlic and saute for another 2 minutes. Once done, place in the bottom of your slow cooker. Mix in the remaining ingredients. Cover and cook on low for 8-10 hours or on high for 4-6. Stir the soup to disperse the peas evenly throughout the soup and serve. Instant Pot Instructions Press the saute button on your Instant Pot and place the ground beef and onions inside. Proceed to fry up the ground beef and onions until translucent. Once done, drain the grease then return to the Instant Pot. Add the garlic and saute for another 2 minutes. Mix in the remaining ingredients. You can now either pressure cook or slow cook. Use the slow cook function and cook on low for 8-10 hours. To pressure cook, press the soup button and choose 45 minutes. Turn the top knob to "sealing" and let it pressure cook. When done, you can chose to manually release the pressure by placing a tea towel over the sealing knob and release by turning it. You can also let it naturally release pressure and wait until it's done to take off the lid. The extra cooking time will not matter or affect the end result. Stir the soup to mix the peas throughout and serve.