Paleo Split Pea Soup with Fresh Pork

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

Cubes of pork shoulder get a deep, golden sear before settling into a pot with sweet onion, carrot, and celery, all warmed through with turmeric, cumin, and smoked paprika for an earthy, fragrant backbone. A long simmer in chicken broth coaxes everything into a thick, spoon-coating bowl, and by the time it's ready the pork falls apart at the slightest touch of a fork. A bright squeeze of lemon juice stirred in at the end cuts through the richness, and a scatter of fresh parsley finishes it with a clean, herbal lift. This one's a genuinely satisfying, cold-weather dinner — hearty enough to eat on its own, with real depth from the seared meat and slow-cooked vegetables. It's a great option to add to your Paleo rotation whenever you want something warm, spiced, and filling.

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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
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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