Low Sugar Split Pea Soup with Fresh Pork
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Learn more āIngredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 lb boneless pork shoulder, cut into Ā¾-inch cubes
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp smoked paprika
- 1 lb green split peas, rinsed
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 sprigs fresh thyme
- 1 bay leaf
- 1ā2 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the pork shoulder cubes dry and season all over with Ā½ tsp of the salt and Ā¼ tsp of the pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork in a single layer and sear, undisturbed, for 3ā4 minutes until the undersides are deep golden brown, then turn and sear the remaining sides for 2ā3 minutes more. Transfer the pork to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 6ā7 minutes.
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