Split Pea Soup with Smoky Pork

Ingredients

• ¾ lb pork shoulder, boneless
• 2 cups dried split peas
• 1 medium onion
• 2 stalks celery
• 1 medium carrot
• 6 cups chicken broth
• ½ tsp smoked paprika
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Cut pork into 1/2-inch cubes, discarding excess fat.

2. 2

   Dice onion, celery, and carrot into 1/4-inch pieces.

3. 3

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

4. 4

   Add pork and cook, stirring often, until browned on edges, ~5 minutes.

5. 5

   Add onion, celery, and carrot; cook until softened, ~4 minutes.

6. 6

   Pour in broth and add split peas; stir well.

7. 7

   Bring to a boil, then reduce heat to low and cover.

8. 8

   Simmer, stirring occasionally, until peas break down and soup thickens, ~30 minutes.

9. 9

   Stir in smoked paprika. Taste and adjust salt and pepper.

10. 10

    Ladle into bowls and serve hot.

Tools you’ll need

• large pot with lid (at least 4 quarts)
• cutting board
• chef's knife
• wooden spoon
• ladle

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