Split Pea Soup with Pork
Hearty, warming split pea soup loaded with tender pork and aromatic vegetables. Ready in under an hour with minimal hands-on time.
- Total time
- 45 min
- Servings
- 6
- Calories
- 380
- Protein
- 32g
Ingredients
- 1 lb pork shoulder, boneless, cut into 1-inch chunks
- 2 cups split peas, dried
- 1 large onion, diced
- 2 medium carrot, diced
- 2 stalks celery, diced
- 8 cups chicken broth
- 2 whole bay leaf
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat olive oil in a large pot over medium-high heat until shimmering, about 90 seconds.
- 2
Add pork chunks and sear, stirring occasionally, until browned on all sides, 6-8 minutes.
- 3
Add diced onion, carrot, and celery. Stir and cook until softened, about 4 minutes.
- 4
Add split peas, chicken broth, and bay leaves. Stir once and bring to a boil.
- 5
Reduce heat to low and simmer uncovered until peas are tender and soup thickens, 30-35 minutes.
- 6
Season with salt and pepper to taste. Remove bay leaves before serving.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon
- cutting board
- chef's knife
- ladle
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