Go Back
–+ servings

Split Pea Soup

No ratings yet
This hearty, thick split pea soup simmers slowly with a beef soup bone, split peas, aromatics, and diced vegetables for a deeply savory bowl that tastes even better the next day. Smoked beef or lamb adds meaty richness, while potatoes and carrots provide a satisfying finish. Great for make-ahead meals and perfect for serving with crusty bread.
Print Recipe Pin Recipe
Cook Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 lb. dry split peas equals 2 cups, rinsed
  • 1 beef soup bone see notes for substitutions
  • 2 cups onions diced
  • 1 1/2 tablespoons onion powder
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 tablespoon garlic minced
  • 2 bay leaves
  • 2 sprigs thyme
  • 8 cups water
Vegetables & Meat (Add Later)
  • 2 cups carrots diced
  • 2 russet potatoes peeled and diced
  • 2 cups smoked beef or lamb cut from the bone at the end

Equipment

  • Large soup pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon or ladle

Method
 

  1. Place the beef soup bone, rinsed split peas, diced onions, onion powder, butter, olive oil, minced garlic, bay leaves, and thyme sprigs in a large soup pot.
  2. Pour in the water. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer with the lid slightly ajar.
  3. Simmer the soup for 2 1/2 hours, stirring occasionally to prevent the peas from sticking or settling at the bottom. Adjust simmer time as needed for altitude or for a thicker texture.
  4. About 40 minutes before serving, stir in the diced carrots and potatoes.
  5. Once the carrots and potatoes are fork-tender, remove the soup bone, bay leaves, and thyme stems from the pot. Shred or cut 2 cups of smoked beef or lamb from the bone and return the meat to the soup. Stir well and serve hot.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 25gFat: 8gSaturated Fat: 2.5gCholesterol: 30mgSodium: 190mgFiber: 13gSugar: 7g

Notes

For a vegetarian version, substitute the beef bone and meat with vegetable broth, smoked paprika, or liquid smoke for depth. If using a smaller soup bone, you may add bouillon cubes or extra smoked meat for flavor. The soup thickens as it cools; add a splash of water or broth to thin if reheating. Store leftovers in the fridge for up to 3 days or freeze portions for up to 3 months. Add carrots and potatoes later so they stay tender, not mushy. Serve with crusty bread for a complete meal.

Tried this recipe?

Let us know how it was!