Cozy, Creamy, and Deeply Comforting
This Hearty Split Pea Soup Delight brings together tender vegetables, creamy simmered peas, and rich smoky notes for a soul-warming bowl that feels like home. With carrots, celery, and thyme melting into a velvety base, every spoonful is comforting and satisfying. Slow simmering allows the flavors to deepen naturally, making this an easy yet memorable meal — perfect for chilly evenings, meal prep lunches, or anytime you crave a wholesome, nourishing dish. The result is a thick, fragrant soup that fills the kitchen with warmth and offers comfort with every bite.
PrintHearty Split Pea Soup Delight
Creamy, comforting split pea soup simmered with tender veggies and smoky beef for deep, cozy flavor.
Ingredients
2 tbsp unsalted butter
1 medium yellow onion, diced
3 stalks celery, diced
3 carrots, sliced
2 bay leaves
1 tbsp fresh thyme leaves
1 tsp kosher salt
1/2 tsp black pepper
2 cups dried green split peas
6 cups low-sodium broth
1 smoked beef shank or 1/4 tsp smoked paprika
2 tbsp chopped parsley
Instructions
1. Melt butter and sauté onion, celery, and carrots.
2. Add bay leaves, thyme, salt, and pepper.
3. Stir in split peas and pour in broth.
4. Add smoked beef shank or smoked paprika.
5. Simmer 1 hour covered on low.
6. Cook another 20-30 minutes until peas are soft.
7. Remove beef, shred, and return to pot.
8. Season and serve warm.
Notes
Store 3 days in fridge or freeze 3 months.
Add broth when reheating if soup thickens.
Preparation Time
Preparation: 10 minutes
Cooking: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 4 people
Ingredients
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 3 medium carrots, sliced
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 2 cups dried green split peas
• 6 cups low-sodium chicken or vegetable broth
• 1 smoked beef shank or ¼ teaspoon smoked paprika
• 2 tablespoons chopped parsley (optional garnish)
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
• Large heavy pot (4-quart)
• Cutting board
• Sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Tongs
Preparation Steps (Beginner-Friendly)
1. Build the Flavor Base
Melt the butter in a large heavy pot over medium heat. Add the onion, celery, and carrots. Cook for 6–7 minutes until the onions turn soft and fragrant. 🧅✨
2. Season and Layer Aromatics
Add bay leaves and thyme. Season with salt and pepper. Stir well to coat the vegetables so flavors bloom gently.
3. Add Split Peas and Broth
Pour in the dried split peas and stir to combine. Add the broth along with the smoked beef shank or smoked paprika. Bring the mixture to a gentle boil.
4. Slow Simmer to Creaminess
Reduce the heat to low, cover, and simmer for 1 hour. Stir occasionally. The peas should begin to break down into a creamy texture.
5. Check Thickness
If the soup becomes too thick, add a splash of broth or water. Continue cooking another 20–30 minutes until the peas are fully soft and silky. 🍲
6. Shred and Return the Meat
Use tongs to remove the smoked beef. Let it cool slightly, shred the meat, and stir it back into the pot. Remove the bay leaves.
7. Final Seasoning and Serve
Taste and adjust seasoning as needed. Add more smoked paprika if you enjoy a bolder smoky note. Garnish with parsley and serve warm. 🌿
Chef’s Tips
• Store in the fridge for up to 3 days; the soup thickens naturally — add a splash of broth when reheating.
• Freeze in airtight containers for up to 3 months.
• For an ultra-smooth soup, blend a portion before returning it to the pot.
• Serve with crusty bread or a warm roll for a cozy finish.
Nutrition Information
Serving: 1
Calories: 330 kcal
Protein: 24 g
Carbs: 44 g
Fat: 8 g
Fiber: 15 g
Sugar: 6 g