Whole 30 Split Pea Soup with Fresh Pork

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

4.5

(20)

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Ingredients

6 servings

2 tbsp extra virgin olive oil
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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