Split Pea Soup with Pork Belly

Split Pea Soup with Pork Belly

2
vkarlson 3

"An easy and flavorful take on split pea soup. (Note: I often strain out the pieces of pork belly and run the soup through my food processor - I like my split pea soup really thick and creamy!)"

Ingredients

2 h 25 m servings 216 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Cook and stir onion and pork belly in a large pot over medium heat until pork is browned and onion is translucent, 10 to 15 minutes. Add water, vegetable broth, white wine, split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. Bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. Remove bay leaves before serving.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Split pea soup plus pork belly. What more could anyone ask for.

This is my favorite split pea soup recipe. If I have the time, I make it over 2 days by making the broth from a ham bone, onion, any leftover vegetable, etc. simmered for several hours. I toss...