Description
A hearty and flavorful split pea soup made with tender smoked beef, perfect for warming up on a chilly day.
Ingredients
Scale
- 1 pound dried split peas, rinsed and sorted
- 1 pound smoked beef, diced
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken or beef broth
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add the diced smoked beef and continue cooking for another 3-4 minutes.
- Pour in the broth and add the rinsed split peas, bay leaf, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1 to 1.5 hours, or until the peas are tender.
- Remove the bay leaf and use an immersion blender to purée the soup to your desired consistency. If you prefer a chunkier soup, you can skip this step.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
- For a richer flavor, you can add a smoked ham hock along with the beef.
- This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 8
- Carbohydrates: 45
- Fiber: 12
- Protein: 20
Keywords: split pea soup, smoked beef soup, hearty soup, comfort food, winter recipes