With leftover pulled pork in the autumn, this soup is a terrific invention. It is flavorful, filling, and excellent! Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ cup olive oil
- 1 large yellow onions, chopped
- ¾ cup chopped red onion
- 4 cloves garlic, minced
- 1 teaspoon salt, or more to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 bay leaf
- 3 pounds cooked pulled pork
- 1 pound dry split peas
- 6 cups chicken broth, or more to taste
- 1 cup chopped carrot
Instructions
- Pour olive oil into a 4-quart pot set over medium-low heat. Cook and stir yellow and red onions, garlic, salt, oregano, pepper, and bay leaf in the hot oil until onions are translucent, 10 to 15 minutes.
- Stir pork, peas, chicken broth, and carrot into the pot and bring to a boil. Reduce heat to low and simmer until split peas are soft, about 1 1/2 hours.
- You can use a slow-cooked pork tenderloin that’s chopped into 1/2-inch pieces instead of pulled pork. If you have juice leftover from cooking the pork tenderloin, put that in as well for extra flavor.
- You can use 2 small yellow onions instead of 1 large.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 10 g |
| Protein | 32 g |
| Saturated Fat | 3 g |
| Sodium | 1506 mg |
| Sugars | 5 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |