When the weather starts to cool, 2017 F&W Best New Chef Nina Compton knows it's time for this soothing, hock-stocked soup ... adds pork to the happy marriage of collards and black-eyed peas ...

This hearty Split Pea Soup with Pork Confit is a soul-warming twist on a timeless classic. Slow-simmered split peas form a silky, savory base, infused with aromatics like garlic, thyme, and bay leaf.

Perfect for a wintry day, this filling, budget-friendly soup is made with dried split green peas and smoky gammon. Freeze any leftovers in handy portions in sealed containers for reheating on ...

To celebrate the start of spring, here’s an incredibly simple green pea soup inspired by a Lois Daish recipe. I always use frozen peas but, if you are lucky to have peas-a-plenty in your garden ...

Chef Chintan Pandya's aloo matar cradles tender potatoes and bright green ... frozen peas, which means it can be easily made any time of year. This delightfully light and clean-tasting soup ...

STEP 7: Add green chiles, white beans, diced tomatoes, and shredded pork. STEP 8: Let it simmer for 30 minutes, then serve warm. Got leftovers? You’re in luck! Pulled pork soup tastes even ...

Continue cooking until pork is fully tender, about 10 minutes more. Add peas and simmer until plump and bright green, about 2 minutes. Serve over rice.