American · Lunch
Split Pea and Ham Soup
A rustic American soup of split peas simmered with pork shoulder until the peas break down into a thick puree. Diced pork, onion, carrot and celery build a savoury base seasoned with bay and thyme. Finished with black pepper and served with crusty bread.
$3
15 minsPrep
80 minsCook
95 minsTotal
EasyLevel
Nutrition per serving
772Calories
50.1gProtein
33.1gFat
66.4gCarbs
6.7gSugar
18.6gFiber
852mgSodium
193mgChol
13.1gSat Fat
892mgPotassium
78mgCalcium
3.8mgIron
0.6mcgVitamin B12
5.2mgVitamin C
protein-rich
high-fiber
herb-salt
all-time-classics
Instructions
1
Prep
Rinse the split peas under cold water until clear, then dice the pork shoulder, onion, carrot and celery, and mince the garlic.
2
Sear
Melt the butter in a heavy pot over medium-high heat and brown the diced pork about 5 minutes until the edges colour and no pink remains.
3
Sweat
Add the onion, carrot and celery and cook over medium heat 6 minutes until the onion turns translucent, then stir in the garlic, bay leaf and thyme 1 minute.
4
Simmer
Add the peas and stock, boil over high heat, then reduce to low and simmer partly covered 70 minutes until the peas collapse and the pork is tender.
5
Plate
Discard the bay leaf, stir in the black pepper, then ladle into a warm bowl and serve with the whole wheat bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 7 oz200g dried green split peas
- 2/3 cup110g onion
- 1/2 cup70g carrot
- 1/2 cup60g celery
- 2 clove2 clove garlic
- 22 bay leaf
- 1 tsp1 tsp dried thyme
- 4 cups960ml low-sodium chicken stock
- 2 tbsp28g butter
- 1/2 tsp1/2 tsp black pepper
- 2 slice80g whole wheat bread
