Split Pea Soup with Crispy Pork
Creamy split pea soup studded with crispy pork and aromatic vegetables, ready in under an hour. A hearty, satisfying weeknight dinner that tastes like it simmered all day.
- Total time
- 50 min
- Servings
- 6
- Calories
- 278
- Protein
- 24g
Ingredients
- 12 oz pork shoulder, diced into 1-inch cubes
- 2 cups split peas
- 1 medium, diced onion
- 2 medium, diced carrot
- 2 stalks, diced celery
- 6 cups chicken broth
- 2 whole bay leaf
- 1 to taste salt and pepper
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering, about 90 seconds.
- 2
Add diced pork and cook, stirring frequently, until browned on all sides, 6–8 minutes.
- 3
Transfer pork to a plate with a slotted spoon. Do not discard the fat.
- 4
Add onion, carrot, and celery to the pot. Sauté until soft, about 5 minutes.
- 5
Pour in broth and add split peas, bay leaves, and cooked pork.
- 6
Bring to a boil, then reduce to medium-low and simmer until peas break down and thicken, 25–30 minutes.
- 7
Remove bay leaves. Taste and season with salt and pepper as needed.
- 8
Serve hot in bowls with extra crusty bread on the side.
Tools you’ll need
- large pot (8-quart)
- wooden spoon
- slotted spoon
- cutting board
- chef's knife
- ladle
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