Pork & Split Pea Soup

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 1.5 cups split peas, dried
• 1 medium yellow onion, diced
• 3 medium carrots, sliced into 1/4-inch rounds
• 2 stalks celery, diced
• 8 cups chicken broth
• 2 whole bay leaf
• 1 to taste salt and black pepper to taste

Instructions

1. 1

   Pat pork dry and season all sides with salt and pepper.

2. 2

   Heat oil in a large pot over medium-high until shimmering, ~90 seconds.

3. 3

   Sear pork in two batches, 3–4 minutes per batch, until browned on all sides. Transfer to a plate.

4. 4

   Add onion, carrots, and celery to the pot. Stir and cook until softened, ~5 minutes.

5. 5

   Return pork to pot. Add split peas, broth, and bay leaves. Stir well.

6. 6

   Bring to a boil, then reduce heat to low. Cover and simmer 35–40 minutes until peas break down and pork is tender.

7. 7

   Remove bay leaves. Taste and adjust salt and pepper as needed.

8. 8

   Ladle into bowls and serve hot.

Tools you’ll need

• large pot with lid (6–8 quart)
• wooden spoon
• cutting board
• chef's knife
• ladle

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