American · Dinner
Split Pea and Ham Soup (High-Protein)
A thick American split pea soup built on yellow split peas simmered with pork shoulder and cooked ham for extra protein. Onion, carrot, celery and thyme form the aromatic base, finished with a bright hit of vinegar. Served hot with a scatter of parsley and cracked black pepper.
$4
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
623Calories
56.6gProtein
18.6gFat
52.5gCarbs
7.4gSugar
19.1gFiber
872mgSodium
124mgChol
6gSat Fat
1180mgPotassium
120mgCalcium
4.8mgIron
1.2mcgVitamin B12
8.5mgVitamin C
protein-rich
high-fiber
gluten-free
egg-free
high-protein
Instructions
1
Prep
Rinse the split pea under cold water until clear, then drain and set aside with the cubed pork shoulder, diced cooked ham and chopped vegetables.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the pork shoulder cubes for 4 to 5 minutes until deeply coloured on most sides.
3
Sweat
Lower to medium heat and add the onion, carrot and celery, cooking for 5 minutes until the onion turns translucent and softens.
4
Simmer
Add the drained split pea, cooked ham, minced garlic, thyme, bay leaf and stock, bring to a boil then simmer partially covered on low for 60 minutes until peas collapse and pork is tender.
5
Plate
Remove the bay leaf, stir in the red wine vinegar and black pepper, then ladle into a warmed bowl and scatter the chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 6 oz170g split pea
- 5 oz140g cooked ham
- 5 oz140g onion
- 4 oz110g carrot
- 3 oz80g celery
- 4 cloves4 cloves garlic
- 4 cups960ml low-sodium chicken stock
- 2 tsp2 tsp fresh thyme leaves
- 22 bay leaf
- 4 tsp4 tsp red wine vinegar
- 2 tsp2 tsp olive oil
- a pinch of black pepper
- 2 tbsp2 tbsp parsley
