Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Two-Pea Soup with Pork

  • Makes: 6 servings
  • Prep: 30 mins
  • Roast: 15 mins 425°
  • Cook: 45 mins

Two-Pea Soup with Pork



  1. Preheat oven to 425 degrees F. In a shallow baking pan combine carrots, celery, onion, and garlic. Drizzle with oil; toss gently to coat. Spread vegetables in a single layer. Roast, uncovered, for 15 to 20 minutes or until vegetables are light brown on the edges, stirring once.
  2. In a large Dutch oven combine roasted vegetables, the water, pork hocks, split peas, savory, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes, stirring occasionally. Remove pork hocks from Dutch oven; set aside.
  3. Stir frozen peas and parsley into mixture in Dutch oven; cool slightly. Transfer vegetable mixture, half at a time, to a food processor or blender. Cover and process or blend until nearly smooth. Return pureed mixture to Dutch oven. Stir in lemon juice.
  4. When pork hocks are cool enough to handle, remove meat from bones, discarding bones. Coarsely shred enough of the meat to measure 3/4 cup; set aside for garnish. Chop the remaining meat. Stir the chopped meat into pureed vegetable mixture. (To serve today, continue cooking until heated through. Omit Steps 5 and 6. Serve as directed in Step 7.)
  5. Transfer soup and the reserved shredded meat to separate airtight containers. Cover and chill for up to 3 days. (Or transfer to separate freezer containers. Seal and freeze for up to 2 months.)
  6. To serve, if frozen, thaw soup and the reserved shredded meat in the refrigerator for 1 to 2 days. Transfer chilled or thawed soup to a large Dutch oven. Cook over medium heat about 25 minutes or until heated through, stirring occasionally.
  7. Season to taste with salt and additional pepper. Garnish each serving with the reserved shredded meat.

Nutrition Facts (Two-Pea Soup with Pork)

    Per serving:
  • 267 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 25 mg chol.,
  • 663 mg sodium,
  • 35 g carb.,
  • 13 g fiber,
  • 9 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...