Irish Split Pea Soup with Crubeens Pig's Feet

Warm, hearty, and brimming with traditional Irish flavors, this Irish Split Pea Soup with Crubeens (Pig's Feet) is a soul-soothing dish that brings comfort to your table. Combining the creamy richness of slow-simmered split peas with the tender, gelatinous texture of crubeens, this recipe captures the essence of Irish farmhouse cooking. Aromatic vegetables, fragrant thyme, and a hint of garlic create a deeply satisfying flavor profile, while a garnish of fresh parsley adds brightness to every bowl. Perfect with a slice of crusty soda bread, this classic dish is a celebration of humble ingredients transformed into a rustic, nourishing meal. Whether you’re seeking an authentic taste of Ireland or a warm hug in a bowl, this split pea soup recipe is sure to delight.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 4 pieces Crubeens (pig’s feet)
• 1 cup Dried split peas
• 1 large Yellow onion, diced
• 2 medium Carrot, diced
• 2 stalks Celery stalks, diced
• 3 cloves Garlic cloves, minced
• 2 medium Potatoes, diced
• 1 leaf Bay leaf
• 1 teaspoon Thyme leaves
• 2 tablespoons Parsley, chopped (for garnish)
• 8 cups Vegetable stock or water
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Butter

Directions

Step 1

Rinse the crubeens (pig’s feet) thoroughly under cold water to remove any impurities. Pat them dry with a paper towel and set aside.

Step 2

Place the dried split peas in a bowl and rinse them under cold water until the water runs clear. Drain and set aside.

Step 3

In a large stockpot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrot, and celery, and sauté for 5–7 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.

Step 5

Add the crubeens, rinsed split peas, diced potatoes, bay leaf, thyme, and vegetable stock (or water) to the pot.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 90 minutes, stirring occasionally, or until the split peas have softened and the crubeens are tender.

Step 7

Carefully remove the crubeens from the soup and set them aside to cool slightly. Remove any visible bones, shred the meat, and return the meat to the soup.

Step 8

Season the soup with salt and black pepper to taste. Discard the bay leaf before serving.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or soda bread for a true Irish experience.

Nutrition Facts

Serving size	(3323.6g)

Amount per serving	% Daily Value*
Calories	2298.3

Total Fat 87.1g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 385.8mg	0%
Sodium 9847.6mg	0%
Total Carbohydrate 244.7g	0%
Dietary Fiber 68.5g	0%
Total Sugars 41.1g
Protein 141.5g	0%

Vitamin D 4.5IU	0%
Calcium 427.1mg	0%
Iron 17.9mg	0%
Potassium 6755.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.7%

Protein: 24.3%

Carbs: 42.0%