Description
A hearty and flavorful smoked beef and split pea soup, perfect for a comforting meal.
Ingredients
Scale
- 2 cups dried green split peas
- 1 smoked beef (e.g., smoked beef ribs or smoked beef sausage)
- 1 yellow onion, finely diced
- A few cloves of minced garlic
- 2 carrots, diced
- 2 celery stalks, diced
- 1 leek, sliced and rinsed
- 2 potatoes, cubed
- 6–8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried marjoram
- 0 teaspoon dried savory
- Freshly cracked black pepper to taste
- Salt to taste
- 1 tablespoon German mustard or a splash of apple cider vinegar
Instructions
- Prepare the Peas and Beef: First, rinse about 2 cups of dried green split peas under cold water. If time allows, soak them for an hour or two. Prepare the smoked beef by patting dry if using ribs or slicing sausage into thick coins or chunks.
- Sauté Aromatics: In a large pot or Dutch oven, heat a tablespoon or two of neutral oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Brown the Beef and Deglaze: Add the smoked beef to the pot, browning it lightly on all sides. If using ribs, let them sear nicely. Pour in a splash of beef broth or water to deglaze the pot, scraping up any browned bits.
- Combine Peas, Broth, and Herbs: Drain the rinsed split peas and add them to the pot with the beef and aromatics. Pour in 6-8 cups of beef broth, ensuring the peas and beef are submerged. Add bay leaves, marjoram, and savory. Bring to a boil, then reduce heat to low, cover, and simmer gently.
- Simmer the Soup Base: Let the soup simmer for 60-90 minutes, or until the split peas break down and the beef is tender. Stir occasionally and add more broth or water if the soup thickens too much.
- Add Vegetables: Remove the smoked beef ribs, shred the meat, and discard bones and fat. Return the shredded beef to the pot. Add diced carrots, celery, leeks, and cubed potatoes. Stir well and continue to simmer for another 20-30 minutes until vegetables are tender.
- Thicken and Finish: If desired, mash some peas and potatoes against the pot’s side for a thicker consistency. Remove bay leaves. Stir in mustard or vinegar, and season with black pepper and salt to taste.
- Serve Warm: Ladle hot into bowls and enjoy!
Notes
- This soup can be made ahead of time and tastes even better the next day.
- Feel free to adjust the amount of vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 60mg