Warm, Rustic, and Comforting for Every Season
This Hearty Homestyle Split Pea Soup brings all the cozy flavors of a slow-simmered classic into one nourishing bowl. The creamy peas, tender vegetables, and rich aroma of smoked beef create deep, comforting flavors that feel like a warm hug after a long day. It’s the perfect recipe for weeknight dinners, family gatherings, or lazy weekends when you want something wholesome without fuss. With minimal prep and simple ingredients, this soup simmers into velvety perfection — and tastes even better with a slice of crusty bread. A timeless, soul-satisfying dish you’ll want to make again and again.
PrintHearty Homestyle Split Pea Soup
A creamy, comforting split pea soup with tender vegetables and smoky beef for rich, homestyle flavor.
Ingredients
4 tbsp unsalted butter
2 onions, chopped
3 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 lb split peas, rinsed
1 smoked beef shank
2 bay leaves
1 tsp dried thyme
6 cups chicken stock
2 cups water
1 cup smoked beef, diced
Salt and black pepper
Instructions
1. Melt butter and sauté onions, carrots, and celery.
2. Add garlic and cook 1 minute.
3. Stir in split peas, bay leaves, thyme, and smoked beef shank.
4. Pour in chicken stock and water.
5. Bring to boil, then simmer 60–90 minutes.
6. Add diced smoked beef in last 15 minutes.
7. Remove shank and bay leaves; shred meat and return to soup.
8. Season and serve warm.
Notes
Soup thickens as it cools; add broth when reheating.
Freeze up to 3 months.
Add potatoes or spinach for extra heartiness.
Preparation Time
Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 people
Ingredients
• 4 tbsp unsalted butter
• 2 onions, chopped
• 3 carrots, chopped
• 3 stalks celery, chopped
• 4 garlic cloves, minced
• 1 lb dried split peas, rinsed and sorted
• 1 smoked beef shank (meaty)
• 2 bay leaves
• 1 tsp dried thyme
• 6 cups chicken stock
• 2 cups water
• 1 cup smoked beef, diced
• Salt and black pepper to taste
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
• Large Dutch oven
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle
Preparation Steps (Beginner-Friendly)
1. Sauté the Vegetables
Melt butter in a large Dutch oven over medium heat. Add onions, carrots, and celery. Cook 5–7 minutes until softened and fragrant. Stir in garlic and cook 1 minute until aromatic. 🥕✨
2. Add Split Peas and Aromatics
Stir in the rinsed split peas. Add the smoked beef shank, bay leaves, and thyme. Mix everything well to coat the ingredients with flavor.
3. Pour In Liquids
Add chicken stock and water. Stir gently to combine. The mixture should look hearty and well balanced.
4. Simmer to Creamy Perfection
Bring to a boil, then reduce heat to low. Simmer uncovered 60–90 minutes. Stir occasionally to prevent sticking. The peas will soften and naturally thicken the soup. 🍲
5. Add Diced Smoked Beef
During the last 15 minutes, stir in the diced smoked beef for extra richness and texture. Season with salt and black pepper.
6. Adjust Consistency
If the soup becomes too thick, add a splash of stock or water. It will continue to thicken as it cools.
7. Serve and Enjoy
Remove the smoked beef shank and bay leaves. Shred any meat from the shank and return it to the soup. Taste and adjust seasoning. Serve warm with crusty bread. 😌🌿
Chef’s Tips
• The soup thickens as it sits — add a bit of broth when reheating.
• Freeze in airtight containers for up to 3 months.
• Add potatoes or spinach to boost texture and nutrients.
• For a smoother soup, blend a portion and return it to the pot.
Nutrition Information
Serving: 1
Calories: 473 kcal
Protein: 29 g
Carbs: 62 g
Fat: 13 g
Fiber: 21 g
Sugar: 13 g