This soup is a great creation with leftover pulled pork in the autumn season. It's hearty, flavourful, and delicious! Enjoy!
Ingredients
- olive oil: 0.25 cup
- yellow onions: 1 piece (chopped)
- red onion: 0.75 cup (chopped)
- garlic: 4 clove (minced)
- salt: 1 tsp (to taste)
- oregano: 1 tsp (dried)
- ground black pepper: 0.5 tsp
- bay leaf: 1 piece
- pulled pork: 3 pound (cooked)
- dry split peas: 1 pound
- chicken broth: 6 cups (to taste)
- carrot: 1 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
