Split Pea Soup with Pork Belly


An easy and flavorful take on split pea soup. (Note: 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!)

Prep Time:
15 mins
Cook Time:
2 hrs 10 mins
Total Time:
2 hrs 25 mins
8 servings


  • 1 yellow onion, chopped

  • ¼ pound pork belly, diced

  • 4 cups water, more if needed

  • 1 cup vegetable broth, or more if needed

  • ½ cup white wine

  • 2 cups split peas

  • 1 teaspoon ground thyme

  • ½ teaspoon celery seed

  • 2 bay leaves

  • salt and ground black pepper to taste


  1. Cook and stir onion and pork belly in a large pot over medium heat until pork is browned and onion is translucent, 10 to 15 minutes. Add water, vegetable broth, white wine, split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. Bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. Remove bay leaves before serving.

Nutrition Facts (per serving)

216 Calories
3g Fat
32g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 216
% Daily Value *
Total Fat 3g 3%
Saturated Fat 1g 4%
Cholesterol 5mg 2%
Sodium 177mg 8%
Total Carbohydrate 32g 12%
Dietary Fiber 13g 46%
Total Sugars 5g
Protein 14g
Vitamin C 2mg 10%
Calcium 44mg 3%
Iron 3mg 15%
Potassium 545mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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