Split Pea with Pork Soup Recipe
Ingredients
- ½ pound dried split peas
- 6 cups water
- 2 pounds pork neck bones or pork ribs
- Salt and pepper
- 1 cup diced carrots
- 2 garlic cloves
- 1 cup chopped onion
- 1 scallion chopped
- ¼ cup red bell pepper
- ½ teaspoon ground cumin
- 1 large potato peeled and diced
- ½ cup chopped fresh cilantro
- Avocado and extra cilantro for serving
Instructions
- Place the peas in a pot, cover with water and soak overnight. Drain the peas and set aside.
- Place the onions, scallions, garlic and red bell pepper in a food processor. Set aside.
- Place the pork bones, water, onion mixture, split peas, salt and pepper in a pot, and cook over medium low-heat for about 20 minutes.
- Add the ground cumin, potatoes and cilantro. Cook for 30 minutes more or until the peas are tender. Add more water as needed if the soup becomes too thick.
- Season with salt and pepper. To serve, top with avocado and fresh cilantro.
Notes
Leftovers keep well for about 3 days in the refrigerator in a covered container. This split pea soup will thicken as it cools, thin with a little water or broth if you want.
Nutrition
Calories: 710kcalCarbohydrates: 52gProtein: 41gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 127mgSodium: 184mgPotassium: 1374mgFiber: 18gSugar: 9gVitamin A: 5892IUVitamin C: 30mgCalcium: 101mgIron: 5mg
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