This soup is a great creation with leftover pulled pork in the autumn season. It's hearty, flavourful, and delicious! Enjoy!



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pour olive oil into a 4-quart pot set over medium-low heat. Cook and stir yellow and red onions, garlic, salt, oregano, pepper, and bay leaf in the hot oil until onions are translucent, 10 to 15 minutes.

  • Stir pork, peas, chicken broth, and carrot into the pot and bring to a boil. Reduce heat to low and simmer until split peas are soft, about 1 1/2 hours.

Cook's Notes:

You can use a slow-cooked pork tenderloin that's chopped into 1/2-inch pieces instead of pulled pork. If you have juice leftover from cooking the pork tenderloin, put that in as well for extra flavor.

You can use 2 small yellow onions instead of 1 large.

Nutrition Facts

369.3 calories; protein 31.9g 64% DV; carbohydrates 35.2g 11% DV; fat 10.7g 17% DV; cholesterol 70.6mg 24% DV; sodium 1506.3mg 60% DV. Full Nutrition