This recipe is by far my favorite out of the several variations I’ve tested. A delightful dish you can serve on a hectic weekday or at your upcoming dinner party combines the smoothness of the cheese soup, the strong flavor of the lobster, and the smokiness of the bacon.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
Ingredients
- 1 yellow onion, chopped
- ¼ pound pork belly, diced
- 4 cups water, more if needed
- 1 cup vegetable broth, or more if needed
- ½ cup white wine
- 2 cups split peas
- 1 teaspoon ground thyme
- ½ teaspoon celery seed
- 2 bay leaves
- salt and ground black pepper, to taste
Instructions
- 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.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 13 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 177 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made this soup using slat pork and no wine and it came out wonderful !
Thank you so much! I seem to have lost my recipe for Pea Soup and this base is very similar. I added coined carrots and chopped celery.
Earlier, I cooked up some leftover pork roast leg bones to make a broth. I substituted leg bone broth in for the water. I also added 1 lb of cut up low sodium bacon and because my son is night shade vegetable sensitive, I added more vegetables in with the onions (4 carrots, 1-2 stalks of celery, 1 c. kale, chopped fine and mashed in after the sauté) to make the recipe more meal friendly…… soooo it was a big hit! My younger son, said that it doesn’t look appetizing, but it sure tastes great! He comes home after being at the Gym and enjoys the soup for a well needed high protein snack. 🙂
Very yummy and filling! The chardonnay wine I used gave it a really nice flavor, but I did change it up a bit. I used about 1/3 pound of bacon (because that’s what I had on hand), added a pinch of cayenne pepper, used a large onion, and switched the water/broth type and ratio to 4 cups of chicken broth with one cup of water. This one goes in my favorites file!
When pork belly cubes were in pan, with them I sautéed garlic, shallots, onion, celery and carrots in bacon fat and added spices, and then I used 4 cups of pork bone and meat broth and one cup white wine. Simmered a couple hours and hand blended most of it to a nice purée. GOOD!!!
Made just how it states, and it’s great! Husband loves it. My biggest critic.
i didn’t have pork belly so I used bacon, no leek so used one medium onion chopped fine. I loved it. I used Chardonnay wine.
This is my favorite split pea soup recipe. If I have the time, I make it over 2 days by making the broth from a ham bone, onion, any leftover vegetable, etc. simmered for several hours. I toss all the junk in the now made broth except the ham. Let the broth cool in fridge or in my case on my porch in these cold days. Skim the fat. It’s wonderful broth to use in place of the water and broth listed. I then use the rest of the ingredients from this recipe. If I don’t have time, I go with what’s listed. You can’t beat it, and as other reviews say….don’t skimp on the milk or cream!
Split pea soup plus pork belly. What more could anyone ask for.