Split Pea Soup with Pork Belly

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!)


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 2 hrs 10 mins

    TOTAL : 2 hrs 25 mins

    SERVING : 8

    YIELD : 8 servings

  • 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.


Per Serving: 216 calories; protein 14.1g; carbohydrates 32.3g; fat 2.6g; cholesterol 5.1mg; sodium 176.9mg.