Split Pea Soup with Pork Belly 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!)
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.Advertisement
Per Serving: 216 calories; protein 14.1g; carbohydrates 32.3g; fat 2.6g; cholesterol 5.1mg; sodium 176.9mg.