This hearty Split Pea Soup with Beef is a perfect comfort food for chilly days. Packed with rich flavors from smoky beef, and earthy split peas, this soup is a satisfying meal that’s both nourishing and filling. It’s easy to make, simmering on the stove until the peas break down into a creamy base, creating a smooth texture. Whether served as a main dish or a side, this soup is sure to become a family favorite.

Why You’ll Love This Recipe

This Split Pea Soup is everything you want in a warming, hearty dish. The combination of smoky beef gives the soup a rich depth of flavor, while the split peas provide a creamy texture once cooked. Fresh thyme and smoked paprika add aromatic undertones, making every spoonful a satisfying experience. It’s easy to make, budget-friendly, and ideal for meal prepping or serving a crowd. The addition of fresh parsley on top adds a burst of freshness to balance the richness.

Split Pea Soup with Beef

Ingredients

For the Soup:
- 4 slices beef, chopped
- 1 medium yellow onion, diced (about 1½ cups)
- 3 celery ribs, finely chopped (about 1½ cups)
- 2 large carrots, finely chopped (about 1½ cups)
- 4 garlic cloves, minced
- 8 cups chicken stock
- 1 (16-ounce) bag dried split peas, rinsed
- 1½ teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
- ½ teaspoon smoked paprika
- ½ pound sliced smoked beef, cut into bite-size pieces
- 1 teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper
- Parsley, for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Soup:

Cook the Beef: In a large pot or Dutch oven, cook the chopped beef over medium heat until it becomes crispy, about 5-7 minutes. Remove the beef from the pot and set it aside, leaving some of the rendered beef fat in the pot.
Sauté the Vegetables: In the same pot, add the diced onion, chopped celery, and chopped carrots. Sauté for 7-8 minutes, or until the vegetables are softened and the onion becomes translucent.
Add Garlic and Seasoning: Stir in the minced garlic, fresh thyme, and smoked paprika. Cook for another 1-2 minutes until fragrant.
Add Stock and Split Peas: Pour in the chicken stock and add the rinsed split peas to the pot. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 45 minutes, or until the split peas are tender and starting to break down.
Add Season: Stir in the sliced smoked , cooked beef sea salt, and freshly cracked black pepper. Let the soup simmer for another 10-15 minutes to heat through and allow the flavors to meld together.
Adjust Seasoning: Taste the soup and adjust the seasoning with more salt or pepper if necessary.

Serve:

Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with a side of crusty bread for a complete meal.

Servings and Timing

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Vegetarian Version: Skip the beef, and instead add extra vegetables like potatoes or a dollop of cream for richness.
Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño to the soup for a kick of heat.
Add Potatoes: You can add diced potatoes for extra heartiness. Just be sure to add them at the same time as the split peas.

Storage/Reheating

Storage: This soup stores well in an airtight container in the refrigerator for up to 4 days.
Freezing: Split pea soup freezes beautifully. Allow it to cool completely, then store in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stovetop.
Reheating: Reheat the soup on the stovetop over low heat, adding a splash of water or stock if it has thickened too much.

FAQs

1. Can I use a slow cooker for this recipe?

Yes, you can use a slow cooker. Brown the beef and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.

2. Can I use vegetable broth instead of chicken stock?

Yes, you can substitute vegetable broth for chicken stock if you want to make the soup vegetarian or just prefer a lighter flavor.

3. Can I use fresh peas instead of dried split peas?

Dried split peas are best for this recipe, as they break down and create the creamy texture. Fresh peas will not provide the same consistency.

4. Is there a way to make this soup creamier?

For a creamier texture, you can use an immersion blender to blend some of the soup or add a splash of heavy cream at the end.

5. Can I use different types of beans?

While this recipe uses split peas, you could experiment with using beans like navy beans or lentils, but the cooking time and texture will vary.

6. Can I add other vegetables to this soup?

Yes, feel free to add more vegetables like zucchini, spinach, or bell peppers for added nutrition and flavor. Just add them when you add the stock.

7. Can I make this soup without the beef?

Yes, you can make the soup without the beef. You can substitute with a plant-based protein or add more beans for texture and protein.

8. How do I know when the split peas are cooked?

The split peas will soften and start to break apart. If they are still firm, continue to simmer the soup, adding more water or stock if needed.

9. Can I use pre-cooked beef?

Yes, you can use pre-cooked beef or beef bits. Just add them after the soup has cooked, so they don’t lose their crispiness.

10. How can I make this soup spicier?

Add red pepper flakes, hot sauce, or a diced jalapeño to the soup during cooking for an extra layer of heat.

Conclusion

This Split Pea Soup with beef and beef is a comforting, flavorful, and filling dish that’s perfect for any season. The smoky beef and beef, combined with the creamy split peas and aromatic herbs, create a satisfying soup that’s ideal for lunch or dinner. With a rich and hearty flavor, this soup is sure to warm you up and become a family favorite!

Split Pea Soup with Beef

Why You’ll Love This Recipe

Ingredients