Anti Inflammatory Split Pea Soup with Fresh Pork

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

Anti Inflammatory Split Pea Soup with Fresh Pork

This hearty, slow-simmered soup is the kind of bowl that warms you from the inside out — deeply savory, thick with dissolved split peas, and loaded with tender chunks of pork shoulder that practically melt when you press a fork through them. What makes it such a smart choice for reducing inflammation is the lineup of whole-food ingredients working together: extra virgin olive oil, a full pound of fiber-rich green split peas, and a trio of vegetables that form a genuinely nourishing base. The real stars, though, are the spices — turmeric, cumin, and smoked paprika bloom in the pot before the liquid even goes in, building layers of flavor while delivering the kinds of compounds that give this style of cooking its reputation. A bright squeeze of fresh lemon juice at the end cuts through the richness and ties everything together in a way that feels intentional rather than accidental. There are no processed shortcuts here, just a Dutch oven, good ingredients, and a little patience during that long, gentle simmer. It makes six generous servings, so it's ideal for batch cooking — and like most soups of this style, it only gets better the next day.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 lb boneless pork shoulder, cut into ¾-inch cubes
Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
1 tsp kosher salt, plus more to taste
½ 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
½ 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
1–2 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 ½ tsp of the salt and ¼ 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 3–4 minutes until the undersides are deep golden brown, then turn and sear the remaining sides for 2–3 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 6–7 minutes.

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