Split Pea Soup with Pork Recipe

Summary

Cooking Time2 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Water6 Cup (96 tbs)
 Split peas12 Ounce
 Carrots3 , cut into 1 inch pieces
 Onion1 Medium, chopped
 Marjoram leaves1⁄2 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Salt1 Teaspoon
 Boneless pork1 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 1790 Calories from Fat 347

% Daily Value*

Total Fat 39 g59.3%

Saturated Fat 12.7 g63.5%

Trans Fat 0.3 g

Cholesterol 290.3 mg

Sodium 2336.8 mg97.4%

Total Carbohydrates 242 g80.7%

Dietary Fiber 96.6 g386.4%

Sugars 46.7 g

Protein 189 g377.3%

Vitamin A 613.5% Vitamin C 45.7%

Calcium 14.7% Iron 73.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Take a 4-quart kettle or Dutch oven and pour water into it and add peas. Allow them to soak overnight or quickly soak them in water sometime before cooking and drain off.

MAKING
2. Drain the water and stir in carrots, marjoram, onion, salt and cloves.
3. Cook over low heat for about half an hour until the peas turn soft.
4. Stir in pork and cook over low heat for another 1 ½ hours until the pork has lost its pinkness.
5. Take out the pork and cut it into ½ inch cubes.
6. Cool soup and puree it in blender by adding little by little at time.
7. Reheat the soup, and pour it into the tureen and add pork cubes. Stir well.

SERVING
8. Serve the split pea soup with pork and pair it with pasta.
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