Hearty Split Pea Soup with Pork

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In the fall and long winter months especially, I love making this hearty, warming, and protein packed soup. Split peas pair perfectly with pork for a satisfying and filling meal. The coriander, cumin, and paprika give a hint of warm spice in the background with the herbaceous lemony thyme up front. The split peas make a blank canvas to paint these flavors on, while providing texture and substance to the soup. The pork adds a savory note to balance out the umami of this dish. 

Be sure to soak the split peas overnight, and discard the water. While split peas can be cooked without soaking, made this way the starches will not break down enough in the soup to be properly digested for those on the SCD diet. This is a crucial step in the cooking process and must not be skipped. Another important thing to note is that the split peas will need to boil, not simmer, for the allotted time to once again properly break down the starches. Follow these two simple rules for cooking split peas, and you’ll have delicious digestible soup every time!

Hearty Split Pea Soup with Pork

Serves 6
Prep: 20 min
Cooking : 30min                                                                                                                                                                                                            Total: 50 min
Beginner

Ingredients:

1 Lb. split peas, soaked overnight & drained 

2 Tbsp. Olive oil 

2 Shallots, diced  

2 Onion, diced

4 Cloves garlic, chopped 

4 Carrots, peeled & chopped

4 Stalks of celery, diced 

2 Quarts chicken stock

1 ½ Lbs. Pork with bone (weight includes bone)

1 Bay leaf  

1 tsp. Coriander, dried

½ tsp. Cumin, dried  

¼ tsp. paprika

1 Tbsp. thyme, fresh, picked & chopped   

Salt, TT

Black pepper, TT

      Method Of Prep:

  1. Gather and prepare ingredients.
  2. Heat a stock pot over medium high heat.
  3. Add olive oil, shallot, onion, and garlic.
  4. Cook for 4-5 minutes or until the onion starts to become translucent.
  5. Add in carrots and celery.
  6. Cook for another 4-5 minutes.
  7. Add pork bones, chicken broth, split peas, bay leaf, and spices.
  8. Bring to a boil for 30-40 minutes.
  9. Add cubed up pork and stir.
  10. Simmer for an additional 15 minutes or until pork has reached 145-165° F depending on preference.
  11. Remove the bones and bay leaf, discard them.
  12. Taste soup and adjust seasonings. Serve immediately.    

            

Nutrition Facts: 
Calories- 457
Carbs- 45.5 g
Fat- 16 g
Protein- 44.5 g