Split Pea Soup with Pork Belly

Split peas are simmered with pork belly in a white wine and vegetable broth for a flavorful and warm soup for a cold evening.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 25 mins
• Calories: 216 Calories

Ingredients

• salt and ground black pepper to taste
• 1 yellow onion, chopped
• 2 bay leaves
• 1 teaspoon ground thyme
• 4 cups water, more if needed
• 1 cup vegetable broth, or more if needed
• 2 cups split peas
• 0.5 teaspoon celery seed
• 0.5 cup white wine
• 0.25 pound pork belly, diced

Recipe Instructions

Step 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.