Description
This comforting and hearty split pea soup is the ultimate meal for chilly days. By using savory smoked beef instead of traditional pork, this recipe achieves a deep, complex flavor profile and a velvety texture that feels like a warm hug in a bowl. It is simple to prepare, wholesome, and perfect for a cozy family lunch or a nourishing weeknight dinner.
Ingredients
1 pound dried green split peas, rinsed and picked over
2 tablespoons olive oil
1 large yellow onion, finely diced
3 cloves garlic, minced
2 large carrots, peeled and sliced into rounds
2 stalks celery, diced
1 pound smoked beef (such as smoked beef shank or brisket), diced
8 cups low-sodium chicken broth
2 dried bay leaves
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Instructions
Heat olive oil in a Dutch oven over medium heat.
Add onion, carrots, and celery; sauté for 5-7 minutes until soft.
Stir in garlic, thyme, and smoked paprika; cook for 1 minute until fragrant.
Add the smoked beef and toss for 2 minutes to release smoky aromas.
Pour in chicken broth, add split peas and bay leaves, and bring to a boil.
Reduce heat to low, cover, and simmer for 50-60 minutes, stirring occasionally until creamy.
Remove bay leaves, season with salt and pepper to taste, and serve hot.
Notes
Storage: This soup tastes even better the next day! Keep it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If the soup thickens too much upon reheating, add a splash of water or broth to reach your desired consistency.
- Prep Time: 15
- Cook Time: 60
- Category: Recipes
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2.5g
- Carbohydrates: 42g
- Fiber: 16g
- Protein: 24g
- Cholesterol: 45mg