Pulled Pork Split Pea Soup

This soup is a great creation with leftover pulled pork in the autumn season. It’s hearty, flavourful, and delicious! Enjoy!

Step: 1

Pour olive oil into a 4-quart pot set over medium-low heat. Cook and stir yellow and red onions, garlic, salt, oregano, pepper, and bay leaf in the hot oil until onions are translucent, 10 to 15 minutes.

Step: 2

Stir pork, peas, chicken broth, and carrot into the pot and bring to a boil. Reduce heat to low and simmer until split peas are soft, about 1 1/2 hours.

Per Serving: 369 calories; protein 31.9g; carbohydrates 35.2g; fat 10.7g; cholesterol 70.6mg; sodium 1506.3mg.

The word “stew” can process to both a food and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.