Cozy, Comforting, and Perfect for Busy Days
A warm bowl of split pea soup brings instant comfort — creamy, hearty, and packed with vegetables that melt into a velvety texture as they simmer. This version features tender carrots, aromatic thyme, and smoky bites of smoked beef , creating a rich depth of flavor in every spoonful. It’s the kind of recipe that feels nostalgic yet effortless, ideal for weeknight dinners, make-ahead lunches, or sharing with loved ones on chilly evenings. With simple ingredients and minimal prep, this soup turns everyday staples into a nourishing dish that fills the kitchen with comforting aromas.
PrintSplit Pea Soup with Smoked Beef
Creamy split pea soup with tender veggies and smoky beef, perfect for cozy meals.
Ingredients
4 oz beef , diced
1 large yellow onion, finely chopped
2 celery ribs, sliced
3 carrots, sliced
3 garlic cloves, minced
6 cups chicken stock
2 cups dried split peas, rinsed
1 tsp fresh thyme
1/2 tsp smoked paprika
1 cup smoked beef, cubed
1 tsp sea salt
1/2 tsp black pepper
2 tbsp chopped parsley
Instructions
1. Cook beef until crisp and reserve fat.
2. Sauté onion, celery, and carrots for 5 minutes.
3. Add garlic and cook 2 minutes.
4. Pour in stock and add split peas, thyme, and paprika.
5. Simmer 45 minutes until peas are soft.
6. Blend one-third of the soup and return to pot.
7. Stir in smoked beef and ; season to taste.
8. Serve hot with parsley.
Notes
Store for 4 days in the fridge.
Freeze for up to 3 months.
Add more smoked paprika for extra warmth.
Preparation Time
Preparation: 15 minutes
Cooking: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Ingredients
• 4 oz beef , diced
• 1 large yellow onion, finely chopped
• 2 celery ribs, sliced
• 3 carrots, sliced
• 3 garlic cloves, minced
• 6 cups chicken stock
• 2 cups dried split peas, rinsed
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp smoked paprika
• 1 cup smoked beef, cut into small cubes
• 1 tsp sea salt (adjust to taste)
• ½ tsp black pepper
• 2 tbsp 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 pot or pan
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Mixing bowls
• Spatula or wooden spoon
• Blender or immersion blender (optional)
Preparation Steps (Beginner-Friendly)
1. Crisp the Beef
Place the beef in a large pot over medium-high heat. Cook for 7 minutes until crisp and golden. The kitchen should smell smoky and rich. Reserve 2–4 tablespoons of the rendered fat. 😌
2. Sauté the Vegetables
Add onion, celery, and carrots directly into the hot pot. Scrape up any browned bits for extra flavor. Cook for 5 minutes until the vegetables soften. Add garlic and stir for 2 minutes until fragrant.
3. Build the Soup Base
Pour in the chicken stock. Add split peas, thyme, and smoked paprika. Bring to a boil, then reduce to medium-low. Cover and simmer for 45 minutes, stirring occasionally. The peas should become soft and creamy.
4. Blend for Smoothness
Blend one-third of the soup using a blender or immersion blender. Return the blended mixture to the pot. The texture should be thick, silky, and comforting.
5. Add the Smoked Beef
Stir in the smoked beef cubes and the reserved beef . Season with salt and pepper. Let the soup heat through for 3–5 minutes. 🍲
6. Serve Warm
Ladle into bowls and garnish with fresh parsley. Enjoy while it’s steaming and fragrant. 🌿
Chef’s Tips
• Store leftovers in the fridge for up to 4 days; it thickens over time, so add a splash of stock when reheating.
• For a deeper smoky flavor, add an extra pinch of smoked paprika.
• Prepare the soup a day in advance — the flavors meld beautifully overnight.
• Serve with toasted bread or garlic croutons for a cozy finishing touch.
Nutrition Information
Serving: 1
Calories: 340 kcal
Protein: 26 g
Carbs: 42 g
Fat: 10 g
Fiber: 15 g
Sugar: 6 g