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Split Pea Soup with Pork Belly

Split Pea Soup with Pork Belly

  • Prep

    15 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 25 m
vkarlson

vkarlson

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!)

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Original recipe yields 8 servings

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Nutrition

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  • 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

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Directions

  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.
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Reviews

pelicangal
1

pelicangal

3/5/2013

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

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