Ingredients2 h 25 m servings 216
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 216 calories; 2.6 32.3 14.1 5 177 Full nutrition
ReviewsRead all reviews 7
This is my favorite split pea soup recipe. If I have the time, I make it over 2 days by making the broth from a ham bone, onion, any leftover vegetable, etc. simmered for several hours. I toss...
Split pea soup plus pork belly. What more could anyone ask for.
Earlier, I cooked up some leftover pork roast leg bones to make a broth. I substituted leg bone broth in for the water. I also added 1 lb of cut up low sodium bacon and because my son is nig...
Very yummy and filling! The chardonnay wine I used gave it a really nice flavor, but I did change it up a bit. I used about 1/3 pound of bacon (because that's what I had on hand), added a pi...
When pork belly cubes were in pan, with them I sautéed garlic, shallots, onion, celery and carrots in bacon fat and added spices, and then I used 4 cups of pork bone and meat broth and one cup w...
Made just how it states, and it's great! Husband loves it. My biggest critic.