This split pea soup with pork belly is easy and flavorful. 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!
Ingredients
- yellow onion: 1 piece (chopped)
- pork belly: 0.25 pound (diced)
- water: 4 cups (if needed)
- vegetable broth: 1 cup (if needed)
- white wine: 0.5 cup
- peas: 2 cups (split)
- ground thyme: 1 tsp
- celery seed: 0.5 tsp
- bay leaves: 2 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Cook and stir onion and pork belly in a large pot over medium heat until onion is translucent and pork is browned, 10 to 15 minutes. Add water, vegetable broth, and white wine, then stir in split peas, thyme, celery seed, and bay leaves. Season with salt and pepper and bring to a boil.
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Reduce the heat, cover, and simmer, stirring occasionally, until flavors have combined, about 2 hours. Remove bay leaves before serving.
