Split Pea Soup with Smoked Pork

By KristaSteinbuhler

For a classic cool weather warm-me-up, nothing beats homemade split pea soup! This version, with smoked pork, will satisfy the hungriest among you.

Ingredients

• 1 (15 ounce) package bone-in smoked pork chops, bones removed and reserved
• 2 tablespoons vegetable oil
• 1 (8 ounce) package cleaned & cut mirepoix
• 2 cloves garlic, peeled and minced
• 1 (16 ounce) package dried green split peas, sorted and rinsed
• 1 medium (or 1 cup) potato, peeled, 1/2 inch dice
• 2 (32 ounce) cartons vegetable culinary stock
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped

Preparation

Step 1

Trim and discard fat from pork chops. Cut meat into 1/4-inch dice; set aside.

Add oil to heavy-bottomed stockpot on medium heat. Cook mirepoix and garlic, stirring occasionally, about 5 minutes, until vegetables are tender but not browned. Add peas, potato, stock, bay leaf, and reserved bones. Bring to boil. Reduce heat and simmer about 45 minutes, covered, until peas are tender.

Remove bay leaf and bones. Let soup cool 15 minutes. In batches, purée soup until smooth with blender. Return soup to pan.

Season to taste with salt and pepper. Add diced pork. Heat on medium heat until warmed through. Garnish with parsley.