This hearty split pea soup is pure comfort in a bowl: tender peas, smoky pork and a rich, savory broth that deepens as it simmers. It is an easy weeknight dinner that feels special enough for a slow weekend lunch, especially with crusty bread on the side. If you love cozy, smoky soups, you will also enjoy our Georgian Kharcho Soup and our Cheesy Mushroom Soup with Smoked Chicken.
Ingredients
- 2 cups (400 g) split peas
- 3-3.5 liters (12-14 cups) water
- 500 g (1.1 lb) meat
- 500 g (1.1 lb) smoked meats (smoked pork loin and bacon)
- 6-8 potatoes
- 2 medium onions
- 1 large carrot
Instructions
- Cover the peas with cold water and bring to a boil. Skim off the foam, add the meat and simmer until both the meat and peas are tender.
- Meanwhile, saute the onion in vegetable and butter oil until translucent, add the carrot and fry together.
- Add the chopped smoked meats and simmer 2 minutes.
- Remove the meat from the broth and add the potatoes. Simmer until the potatoes are tender. Stir in the sauteed vegetables with the smoked meats and the meat cut into pieces. Simmer a couple of minutes.
Tips
- Rinse the split peas well before cooking for a cleaner, clearer broth.
- For an even richer flavor, let the soup rest for 15 minutes before serving so the smoky notes settle in.
- For more ideas on building a deep, savory broth, take a look at Serious Eats.
Nutrition: Per 100 g: 62.3 kcal, protein 3.7 g, fat 1.3 g, carbs 8.5 g.