Best 3 Pork Belly Split Pea Soup Recipes

Pork belly and split pea soup is a hearty and flavorful dish that is perfect for a cold winter day. The soup is made with a combination of pork belly, split peas, vegetables, and herbs. The pork belly adds a rich and smoky flavor to the soup, while the split peas provide a creamy and hearty texture. The vegetables and herbs add a variety of flavors and nutrients, making this soup a well-rounded and satisfying meal.

This article provides three different recipes for pork belly and split pea soup. The first recipe is a classic version of the soup, made with pork belly, split peas, carrots, celery, onion, and garlic. The second recipe is a vegan version of the soup, made with vegetable broth, split peas, vegetables, and herbs. The third recipe is a slow cooker version of the soup, which is perfect for busy weeknights.

No matter which recipe you choose, you are sure to enjoy this delicious and comforting soup. So gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

SPLIT PEA SOUP WITH PORK BELLY

Split Pea Soup with Pork Belly image

An easy and flavorful take on split pea soup. (Note: I often strain out the pieces of pork belly and run the soup through my food processor - I like my split pea soup really thick and creamy!)

Provided by vkarlson

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 10

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

Steps:

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 216.2 calories, Carbohydrate 32.3 g, Cholesterol 5.1 mg, Fat 2.6 g, Fiber 13 g, Protein 14.1 g, SaturatedFat 0.7 g, Sodium 176.9 mg, Sugar 5.1 g

PULLED PORK SPLIT PEA SOUP

Pulled Pork Split Pea Soup image

This soup is a great creation with leftover pulled pork in the autumn season. It's hearty, flavourful, and delicious! Enjoy!

Provided by cgord

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 35.2 g, Cholesterol 70.6 mg, Fat 10.7 g, Fiber 10.4 g, Protein 31.9 g, SaturatedFat 2.7 g, Sodium 1506.3 mg, Sugar 5.1 g

YELLOW SPLIT PEA SOUP WITH SALT PORK

Yellow Split Pea Soup with Salt Pork image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pound dried yellow split peas
4 cups chicken broth
2 small onions, finley chopped
1 pound salt pork in a piece
1 bay leaf
1/2 to 1 teaspoon dried marjoram or thyme
Salt and freshly ground black pepper

Steps:

Wash the yellow split peas carefully. Cover them with chicken broth, add the chopped onions, salt pork, bay leaf and herbs and bring to a boil. Lower the heat and simmer, partially covered, for 1 to1 1/4 hours or until the peas are tender but have not fallen apart.
Remove salt pork from the soup; discard the bay leaf and season soup to taste with salt and pepper. Cut the salt pork into 1/4 inch slices. Place a few slices of pork in individual serving bowls, ladle soup over the pork and serve with good rye bread.
VARIATIONS Add a chopped carrot and stalk of celery to the mixture; after you remove the salt pork, puree the soup and thin with more stock if too thick.
Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup.

Tips:

To achieve a rich and flavorful soup, use a combination of smoked and unsmoked pork belly.
Soak the split peas for at least 30 minutes before cooking to reduce cooking time.
Use a variety of vegetables to add flavor and texture to the soup, such as carrots, celery, onions, and leeks.
Add herbs and spices, such as thyme, rosemary, bay leaves, and peppercorns, to enhance the soup's flavor.
Simmer the soup for at least 1 hour to allow the flavors to meld and develop.
Serve the soup with a crusty bread or crackers for a satisfying meal.

Conclusion:

Pork belly split pea soup is a hearty and flavorful dish that is perfect for a cold winter day. With its combination of smoked and unsmoked pork belly, tender split peas, and a variety of vegetables, this soup is sure to please everyone at the table. Best of all, it is a relatively easy soup to make, and it can be tailored to your own personal preferences. So next time you are looking for a comforting and delicious meal, give pork belly split pea soup a try.