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 30 minutes.
- Add the ground cumin, potatoes and cilantro. Cook for 30 minutes more or until the peas are tender and the pork is cooked. 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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