Split Pea Soup with Pork Belly
Description
This split pea soup with pork belly is simmered low and slow on the stovetop, resulting in a warm and flavorful dish that’s perfect for lunch or dinner.
Ingredients
•
1 yellow onion, chopped
•
1/4 pound pork belly, diced
•
4 cups water, more if needed
•
1 cup vegetable broth, or more if needed
•
1/2 cup white wine
•
2 cups split peas
•
1 teaspoon ground thyme
•
1/2 teaspoon celery seed
•
2 bay leaves
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salt and ground black pepper to taste
Directions
1
Cook and stir onion and pork belly in a large pot over medium heat until onion is translucent and pork is browned, 10 to 15 minutes. Add water, vegetable broth, and white wine, then stir in split peas, thyme, celery seed, and bay leaves. Season with salt and pepper and bring to a boil.
2
Reduce the heat, cover, and simmer, stirring occasionally, until flavors have combined, about 2 hours. Remove bay leaves before serving.