Recipes and Cooking Two-Pea Soup with Pork 4.2 (6) 1 Review This pea soup recipe comes with a little extra protein thanks to meaty smoked pork hocks. Top this pork soup recipe with extra shredded meat, and serve with a few crackers on the side. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 9, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Cook Time: 45 mins Roast Time: 15 mins Heat Time: 25 mins Total Time: 1 hrs 55 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 medium carrots, cut into 1-inch pieces 2 stalks celery, cut into 1-inch pieces 1 large onion, cut into wedges 3 cloves garlic, peeled 1 tablespoon olive oil 6 cup water 2 pound meaty smoked pork hocks 1 cup dry split peas, rinsed and drained ½ teaspoon dried summer savory or marjoram, crushed ¼ teaspoon ground black pepper 1 16 ounce package frozen green peas ⅓ cup packed fresh Italian (flat-leaf) parsley leaves 2 tablespoon lemon juice Salt Ground black pepper Directions Preheat oven to 425°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. 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. 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. 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.) 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.) 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. Season to taste with salt and additional pepper. Garnish each serving with the reserved shredded meat. Rate it Print Nutrition Facts (per serving) 267 Calories 5g Fat 35g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 267 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 25mg 8% Sodium 663mg 29% Total Carbohydrate 35g 13% Total Sugars 9g Protein 21g Vitamin C 24.8mg 124% Calcium 70.7mg 5% Iron 3.2mg 18% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.