Description
A hearty and comforting Split Pea Soup with beef, packed with smoky flavors, earthy split peas, and rich aromatic herbs, perfect for chilly days.
Ingredients
- 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)
Instructions
- Cook the Beef: In a large pot or Dutch oven, cook the chopped beef over medium heat until crispy, about 5-7 minutes. Remove the beef and set aside, leaving some rendered beef fat in the pot.
- Sauté the Vegetables: Add the diced onion, chopped celery, and chopped carrots to the same pot. Sauté for 7-8 minutes until 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. Stir to combine, bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, or until the split peas are tender and start to break down.
- Add Season: Stir in the sliced smoked beef, sea salt, and cracked black pepper. Let the soup simmer for another 10-15 minutes to heat through and allow the flavors to meld.
- Adjust Seasoning: Taste and adjust seasoning with more salt or pepper if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread.
Notes
- For a vegetarian version, skip the beef and add extra vegetables like potatoes or a dollop of cream for richness.
- For a spicier soup, add red pepper flakes or a diced jalapeño.
- Add diced potatoes for extra heartiness. Add them at the same time as the split peas.
- Reheat on the stovetop, adding water or stock to adjust the consistency.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 40mg
