Description
A hearty and flavorful split pea soup made with tender smoked beef, perfect for warming up on a cold day.
Ingredients
Scale
- 2 cups dried split peas, rinsed and sorted
- 1 pound smoked beef, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced smoked beef, rinsed split peas, beef broth, bay leaf, and thyme. Bring to a boil.
- Reduce heat to low and cover. Simmer for about 1.5 to 2 hours, or until the split peas are tender and the soup has thickened.
- Remove the bay leaf. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky if you prefer.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, add more split peas or reduce the amount of broth.
- You can substitute smoked beef with ham for a different flavor profile.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for later use.
- Prep Time: 15
- Cook Time: 2
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4
- Sodium: 800
- Fat: 10
- Saturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 14
- Protein: 22
- Cholesterol: 40
Keywords: split pea soup, smoked beef soup, hearty soup recipe, comfort food, winter recipes