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

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Recipe Summary test

prep:
20 mins
cook:
1 hr 45 mins
total:
1 hr 65 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

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.

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  • 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 calories; protein 31.9g; carbohydrates 35.2g; fat 10.7g; cholesterol 70.6mg; sodium 1506.3mg. Full Nutrition
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