Split Pea and Pork Soup
A thick and hearty split pea soup made with bone-in pork shoulder, onion, carrot, and potatoes.
total time: 3 hours
recipe by: Frankie
- 1 TBSP plus 1 TBSP olive oil
- salt & pepper
- 2 pounds bone-in pork shoulder
- 1 yellow onion, small chopped
- 2 medium carrots, small chopped
- 2 medium garlic cloves, minced
- 8 cups cold water
- 1 pound green split peas, rinsed
- 1 pound baby gold potatoes, small chopped
- Heat a dutch oven over medium-high heat.
- In a small bowl mix together 1 TBSP olive oil, 1 tsp salt, and 1 tsp pepper.
- Pat the pork dry with paper towels then rub the oil mixture all over the pork.
- When the dutch oven is hot add the pork and sear until well browned on all sides, about 3 minutes per side.
- Transfer the pork to a plate and set aside. Keep the dutch oven over medium-high heat and add 1 TBSP of olive oil. Add the onion, carrots, and garlic and cook, stirring often, until vegetables are softened and browned, about 5 minutes.
- Pour in the water and use a wooden spoon to scrape the bottom of the dutch oven to release any stuck on bits.
- Return the pork to the dutch oven and bring to a boil.
- Place the lid on the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat for 90 minutes.
- Remove the lid and stir in the split peas then return to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until peas are almost tender, about 45 minutes.
- Transfer the pork out of the dutch oven to a plate. Shred the pork off the bone and discard the bone. Stir the shredded pork back into the soup along with the potatoes and 1 tsp salt.
- Increase the heat to medium-high and return to a boil.
- Reduce the heat to medium-low and continue to cook, stirring occasionally, until the split peas are almost completely dissolved and potatoes are tender, about 20 more minutes.
- Taste the soup and season with additional salt & pepper if necessary.