A couple years back, when my family was living in Far East Russia, we pretty much ate soup every day. Winter, spring, summer, fall… it didn’t matter if it was 90 degrees or 40 below. Soup was what’s for dinner!So, even though spring just happened, and most of you are probably tired of soup, bear with me. This soup really is amazing, no matter what time of year it is!
Grilled Pork & Split Pea Soup by RaiasRecipes.com
I was originally just going to boil the pork (boring, I know), but since it is spring, my neighbor had her grill out. Being the amazing friend that she is, she grilled up my pork for me. 🙂 And wow, it added a wonderful dimension to the soup!
Grilled Pork & Split Pea Soup by RaiasRecipes.com
If you really just can’t handle another soup recipe when it’s no longer snowing outside, feel free to go check out all my smoothies. 🙂
Grilled Pork & Split Pea Soup
Free of grain, gluten, eggs, and sugar, with dairy-free option.
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  1. 2 c. dry split peas
  2. 2 T. bacon fat
  3. 1/4 c. minced garlic
  4. 1/2 diced yellow onion
  5. 2 c. grilled pork chops
  6. 2 bay leaves
  7. 1/2 t. cumin
  8. 1/2 t. paprika
  9. salt & pepper to taste
  10. 1/3 c. sour cream (or homemade mayonnaise for dairy-free)
  1. Soak peas for 8+ hours in filtered water. Drain.
  2. In large pot, saute onion and garlic. Add peas and spices. Cover with water and bring to a boil. Cover pot and reduce heat to simmer for about 1 1/2 hours, or until peas are fork tender. You may need to add more water now and then to make sure the peas stay covered.
  3. While peas are cooking, grill up the pork. You can par boil it first if it's really thick. No need to season. After it's grilled and cooled, chop it up into cubes.
  4. When the peas are ready, add the chopped pork to the soup.
  5. Let cool a few minutes before stirring in the sour cream.
  1. PS: this tastes just as wonderful (maybe even more wonderful) the next day... 🙂
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