Best 4 Pulled Pork Split Pea Soup Recipes

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**Discover a hearty and flavorful culinary creation that seamlessly blends the smoky richness of pulled pork with the wholesome goodness of split peas. This pulled pork split pea soup is an extraordinary dish that offers a symphony of textures and flavors, sure to tantalize your taste buds and warm your soul. Dive into the comforting embrace of this delectable soup, as tender pulled pork mingles harmoniously with soft split peas, creating a velvety and satisfying broth. Enhanced with aromatic vegetables, herbs, and spices, each spoonful promises a burst of savory goodness. Whether you're seeking a hearty meal on a chilly day or a comforting bowl of goodness to nourish your body and spirit, this pulled pork split pea soup is an exceptional choice. Let's embark on a culinary journey and explore the delectable recipes that await you.**

**Recipe 1: Classic Pulled Pork Split Pea Soup:**

**Recipe 2: Slow Cooker Pulled Pork Split Pea Soup:**

**Recipe 3: Instant Pot Pulled Pork Split Pea Soup:**

**Recipe 4: Vegan Pulled Pork Split Pea Soup:**

Let's cook with our recipes!

SPLIT PEA SOUP RECIPE



Split Pea Soup Recipe image

Put away grandma's recipe because this homemade split pea soup loaded up with pork confit is hands down the best around.

Provided by Chef Billy Parisi

Categories     dinner     Main     Soup

Time 5h40m

Number Of Ingredients 20

1 large chopped yellow onion
10 galric cloves
10 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 pounds pork tenderloin
4 cups olive oil
sea salt and pepper to taste
1 tablespoon unsalted butter
1 peeled small diced yellow onion
4 peeled and medium diced carrots
4 stalks medium diced celery
4 finely minced cloves of garlic
3/4 cup chardonnay wine
2 cups peas
2 cups split peas
8 cups chicken stock
2 medium diced russet potatoes
sea salt and pepper to taste
optional crème fraiche for garnish

Steps:

  • Pork: Preheat the oven to 300°.
  • Add the onions, garlic, thyme, rosemary, and bay leaf to a medium size sauce pot.
  • Next, each pork tenderloin in half and season well on all sides with salt and pepper, and add it to the pot with the vegetables and herbs.
  • Add in oil and make sure the pork is submerged.
  • Cook in the oven for 4 hours.
  • Remove from the oven and add each pork tenderloin to a large frying pan over medium-high heat until golden brown on each side, about 2-3 minutes per side.
  • Shred the pork using 2 forks. Note: Strain the confit fat and keep it in the refrigerator for up to 1 month for other confit recipes.
  • Soup: With about 2 hours left in the cooking process of the pork confit, add the butter to a large pot over medium heat along with the onions, carrots, celery, and garlic, and sweat for about 10 minutes or until the vegetables are slightly rendered.
  • Add in the peas, split peas, and chicken stock and simmer over low heat for about 90 minutes or until the peas have broken down and the soup is thick.
  • With about 20 minutes left in the cooking process, add the potatoes to the soup and cook until tender.
  • Finish by seasoning with salt and pepper and add the shredded pork. Note: I only used half of the amount of shredded pork confit but you can absolutely use it all. It is delicious to eat by itself or serve as its own meal.
  • Pour some into a bowl and add on optional crème Fraiche garnish and serve.

Nutrition Facts : Carbohydrate 48 g, Protein 30 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 334 mg, Fiber 14 g, Sugar 9 g, Calories 434 kcal, ServingSize 1 serving

SPLIT PEA SOUP



Split Pea Soup image

This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.

Provided by Ali Slagle

Categories     lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 11

6 slices bacon or 1 (1-pound) smoked ham hock, or 1 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil, plus more as needed
1 medium onion, diced (about 1 1/2 cups)
2 medium leeks, white and pale green parts rinsed and thinly sliced (about 1 3/4 cups)
4 garlic cloves, minced
Kosher salt and black pepper
2 medium carrots, scrubbed and diced (about 1 1/2 cups)
1 pound dried split green peas
2 fresh thyme sprigs
8 to 12 cups chicken stock or water
Lemon wedges, for serving (optional)

Steps:

  • If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
  • Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
  • Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams

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

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

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

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:

  • Choose the right pork shoulder: Look for a pork shoulder with a good amount of marbling, as this will help keep the meat moist during cooking.
  • Use a slow cooker or Dutch oven: These cooking methods allow the pork shoulder to cook slowly and evenly, resulting in tender and flavorful meat.
  • Season the pork shoulder well: Use a variety of spices and herbs to create a flavorful rub for the pork shoulder. Some popular choices include garlic powder, onion powder, paprika, cumin, and chili powder.
  • Cook the pork shoulder until it is fall-apart tender: This will take several hours, so be patient. Once the pork is cooked, shred it with two forks or a meat shredder.
  • Make the split pea soup: While the pork shoulder is cooking, prepare the split pea soup. This can be done in a slow cooker or on the stovetop.
  • Add the pulled pork to the split pea soup: Once the soup is finished, stir in the pulled pork. Serve the soup hot, garnished with fresh parsley or chives.

Conclusion:

Pulled pork split pea soup is a hearty and flavorful soup that is perfect for a cold winter day. The combination of tender pork and creamy split peas is sure to please even the most discerning palate. This soup is also relatively easy to make, making it a great option for busy weeknights. So next time you're looking for a comforting and delicious soup, give pulled pork split pea soup a try.

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