Appetizers / Soups / Salads

Split Pea Soup with Pork Neck Bone Stock takes several minutes to prepare.

Split Pea Soup with Pork Neck Bone Stock takes several minutes to cook.

Split Pea Soup with Pork Neck Bone Stock makes 6 servings.

The ingredients for Split Pea Soup with Pork Neck Bone Stock are:

Split Peas, 2.5 cup
Olive Oil, 1 tbsp
Carrots, raw, 1.5 cup, chopped + 1 carrot for stock
Celery, raw, 1 cup, diced + a few ribs/leaves for stock
Onions, raw, 2 medium
Pork Neck Bones (1-2 lbs - nutrition info for 3 bones)
Salt
Black pepper
Oregano, 1 tsp
Parsley stems or a few sprigs for stock (optional)

Here is how you make Split Pea Soup with Pork Neck Bone Stock:

In large stockpot, heat olive oil on medium high, then add pork necks. Turn the necks once browned and allow to brown evenly on all sides. Allow 12 cups water to neck bones, along with 1 onion cut in half, a carrot, celery leaves, and garlic cloves. Stir and scrape bottom to deglaze. Bring to a boil and skim off foam/scum for 10 minutes until no scum remains. Cover stockpot, decrease heat to low, and allow stock to simmer, stirring occasionally, for a couple of hours.take bones out, strain stock, add peas, oregano, and chopped veggies, cook an hour, add meat near end.Number of Servings: 6Recipe submitted by SparkPeople user ANNSA4.

The nutritional information for Split Pea Soup with Pork Neck Bone Stock is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 278.4

• Total Fat: 4.8 g
• Cholesterol: 19.0 mg
• Sodium: 626.2 mg
• Total Carbs: 51.0 g
• Dietary Fiber: 20.1 g
• Protein: 25.8 g