Split Pea Soup with Pork Belly and Sausage
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3498 calories
330 g
524 g
117 g
286 g
38 g
3578 g
9389 g
63 g
1 g
61 g
Nutrition Facts
Serving Size
3578g
Amount Per Serving
Calories 3498
Calories from Fat 1051
% Daily Value *
Total Fat 117g
180%
Saturated Fat 38g
188%
Trans Fat 1g
Polyunsaturated Fat 14g
Monounsaturated Fat 47g
Cholesterol 524mg
175%
Sodium 9389mg
391%
Total Carbohydrates 330g
110%
Dietary Fiber 124g
495%
Sugars 63g
Protein 286g
Vitamin A
256%
Vitamin C
290%
Calcium
67%
Iron
186%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb dried, split peas yellow or green
  2. 1 lb pork belly, sliced in to strips 1/4-1/2 inch thick
  3. 8 cups vegetable broth or water
  4. 1 bay leaf
  5. 1 medium carrot
  6. 1/4 of a celery root
  7. 2 stalks of celery
  8. 1 small leek
  9. 1 sweet onion
  10. salt and pepper
  11. 1/2 pound of smoked sausage or chorizo
Instructions
  1. In a large pot add the peas, pork belly, broth and bay leaf. Bring to a simmer over medium heat.
  2. As the pot comes to a simmer a foam/scum will rise to the top. Skim the foam and discard.
  3. Simmer 60 minutes.
  4. While the peas and pork belly simmer, peel and dice the carrot, peel and dice the celery root, peel and dice the onion, slice the celery stalks and leek.
  5. After the pot has simmer 60 minutes, remove the pork belly. Trim the pork belly meat of the fat and cut it into cubes.
  6. Add the cubed meat and all the vegetables to the pot. Continue simmering another 30 minutes until the soup is thick and the vegetable are tender.
  7. Season to taste with salt and pepper.
  8. Heat the sausage in a medium sauté pan until cooked through and, if desired browned.
  9. Top the soup with the sausage and serve hot!
Notes
  1. As with many soups, it is a pleasure to be served something to dunk into the soup. A nice crouton will do the trick!
beta
calories
3498
fat
117g
protein
286g
carbs
330g
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