Name: High Protein Classic Split Pea Soup
Prep time: 15 min
Cook time: PT-491439H59M19S
Total time: PT-491439H59M19S
Cuisine: Comfort / American
Ingredients: 1 1/2 cups dried green split peas, rinsed; 1 lb stew beef or beef chuck, cut into small cubes; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 tbsp olive oil; 1 bay leaf; 1 tsp dried thyme; Salt and black pepper, to taste; 6 cups beef broth or vegetable broth; Optional garnishes: fresh parsley, a splash of lemon juice

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This High Protein Classic Split Pea Soup with beef is a hearty, comforting meal that’s rich in flavor and packed with nutrition. Tender beef simmers with split peas, vegetables, and herbs to create a thick, satisfying soup that warms me from the inside out. It’s a one-pot recipe I rely on when I want something filling, healthy, and easy to prepare.

Why You’ll Love This Recipe

I love how this soup delivers deep, savory flavor with minimal effort. Using beef gives it a rich, meaty depth while keeping it high in protein. It’s perfect for meal prepping, budget-friendly, and full of fiber thanks to the split peas. It thickens naturally as it cooks, and the leftovers taste even better the next day. High Protein Classic Split Pea Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dried green split peas, rinsed
Stew beef or beef chuck, cut into small cubes
Onion, diced
Carrots, diced
Celery, diced
Garlic, minced
Olive oil
Bay leaf
Dried thyme
Salt and black pepper
Beef broth or vegetable broth
Optional: fresh parsley or a splash of lemon juice for garnish

Directions

I heat olive oil in a large pot over medium-high heat, then sear the beef cubes until browned on all sides. I remove them from the pot and set them aside.
In the same pot, I sauté the onions, carrots, and celery for about 5 minutes until softened.
I stir in the garlic, thyme, salt, and pepper, cooking for another minute.
I return the beef to the pot, add the split peas, bay leaf, and broth, then stir to combine.
I bring the soup to a boil, then reduce the heat and simmer uncovered for 60–75 minutes, stirring occasionally, until the beef is tender and the peas have broken down.
If I want a smoother texture, I mash some of the peas or blend a portion of the soup.
I remove the bay leaf, taste and adjust the seasoning, then garnish and serve hot.

Servings and timing

This recipe makes about 6 hearty servings. It takes roughly 15 minutes to prep and around 1 hour to 1 hour and 15 minutes to simmer until the beef and peas are tender.

Variations

I sometimes use ground beef instead of stew beef for a quicker-cooking version.
For extra flavor, I add a pinch of smoked paprika or cumin.
I mix in chopped spinach or kale near the end for added greens.
I’ve also made this soup with yellow split peas for a slightly sweeter, lighter flavor.
To add more vegetables, I stir in diced potatoes or turnips while it simmers.

storage/reheating

I store the soup in airtight containers in the fridge for up to 5 days. It thickens as it sits, so when I reheat it on the stove or in the microwave, I add a little water or broth to bring it back to my desired consistency. It also freezes really well—I portion it into containers and freeze for up to 3 months. High Protein Classic Split Pea Soup

FAQs

Can I use ground beef instead of stew beef?

Yes, I brown the ground beef first, drain any excess fat, then proceed with the recipe. It’s a faster option and still delicious.

Do I need to soak the split peas?

No soaking is needed. I just rinse them well before using—they’ll cook down naturally and thicken the soup as it simmers.

How do I keep the beef tender?

I simmer it gently on low heat and avoid overcooking. Using cuts like beef chuck or stew meat gives me the best texture.

Why is my soup so thick?

Split peas absorb liquid and thicken as they cook. I simply add more broth or water as needed to loosen it up.

Can I make this in a slow cooker?

Yes, I add all ingredients to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours until the beef and peas are tender.

Conclusion

This High Protein Classic Split Pea Soup with beef is my go-to when I want a nourishing, cozy meal that’s easy to make and full of flavor. With simple ingredients and rich, meaty depth, it’s perfect for cold days, meal prep, or anytime I need something satisfying and protein-packed.