Description
High Protein Classic Split Pea Soup with beef is a hearty, comforting one‑pot meal where tender beef and green split peas simmer with vegetables and herbs to create a rich, thick, protein‑packed soup that’s perfect for chilly days or meal prep.
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
Instructions
- Heat olive oil in a large pot over medium‑high heat. Add beef cubes and sear until browned on all sides; remove and set aside.
- In the same pot, sauté onions, carrots, and celery until softened, about 5 minutes.
- Stir in garlic, dried thyme, salt, and pepper and cook for another minute.
- Return the beef to the pot. Add rinsed split peas, bay leaf, and broth. Stir to combine.
- Bring the soup to a boil, then reduce heat to low and simmer, uncovered, for 60–75 minutes, stirring occasionally, until the peas break down and beef is tender.
- If you prefer a smoother texture, mash part of the soup or blend a portion and stir back in.
- Remove the bay leaf, adjust seasoning to taste, and serve hot with optional parsley or a squeeze of lemon.
Notes
- Ground beef can be substituted for stew beef—brown first and drain excess fat.
- Add a pinch of smoked paprika or cumin for extra depth of flavor.
- Near the end of cooking, stir in chopped spinach or kale for extra greens.
- Yellow split peas give a slightly sweeter, lighter flavor if preferred.
- Stir in diced potatoes or turnips while simmering for more vegetables.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 75mg
