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Split Pea Soup with Pork Belly

Split Pea Soup with Pork Belly

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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

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
2
3/5/2013

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

Gymrat
0
12/7/2014

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 all the junk in the now made broth except the ham. Let the broth cool in fridge or in my case on my porch in these cold days. Skim the fat. It's wonderful broth to use in place of the water and broth listed. I then use the rest of the ingredients from this recipe. If I don't have time, I go with what's listed. You can't beat it, and as other reviews say....don't skimp on the milk or cream!