Classic Split Pea Soup – Easy Beef & Veggie Recipe
Classic Split Pea Soup. Ah, the comforting aroma and hearty embrace of a well-made Classic Split Pea Soup. There’s something inherently soul-satisfying about this humble yet magnificent dish. It’s the kind of meal that instantly transports you to cozy kitchens, a warm hug on a chilly evening, or a triumphant reward after a long day. People adore it for its rich, savory depth, its satisfyingly thick texture, and its ability to transform simple ingredients into something truly extraordinary. What truly sets this Classic Split Pea Soup apart is the magical alchemy that occurs when humble split peas meld with savory beef ham or beef bacon, aromatic vegetables, and just the right touch of seasoning, creating a flavor profile that is both deeply familiar and endlessly delightful. Get ready to master this timeless recipe that’s sure to become a staple in your culinary repertoire.
Ingredients:
- 2 tablespoons extra-virgin extract olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty beef beef ham bone
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
- 1 cup diced cobeef hamd ham beef hamom the ham bone or added separately)
- Finely chopped fresh parsley, for garnish
Preparing Your Classic Split Pea Soup
This recipe for Classic Split Pea Soup is hearty, comforting, and surprisingly straightforward to make. The secret to its deep flavor liebeef hamn the meaty ham bone, which infuses the soup with a rich, savory essence as it simmers. We’ll start by building a flavorful base and then let time work its magic to transform simple ingredients into a truly satisfying meal.
Sautéing the Aromatics
Begin by preparing your soup’s flavor foundation. Heat the 2 tablespogin extract of extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add your diced medium onion, diced carrots, and diced celery. This aromatic trio, often referred to as mirepoix, is crucial for developing depth of flavor in many soups and stews. Stir the vegetables occasionally and cook them for about 8 to 10 minutes, or until they have softened and the onion has become translucent. You don’t want them to brown significantly at this stage, just to release their sweet aromas.
Next, add the minced garlic cloves to the pot. Garlic burns easily, so stir it in during the last minute or two of sautéing the vegetables. Cook for about 30 seconds until fragrant, being careful not to let it turn brown, which can impart a bitter taste.
Building the Soup Base
Now it’s time to introduce the star of the show: the dried split peas. Add the 1 pound of rinsed dried split peas to the pot with the sautéed vegetables. Rinsing your split peas is an important step that removes any dust or debris and can help them cook more evenly. Next, stir in the ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. gin extractse seasonings will begin to meld with the vegetables and peas.
Pbeef hame the meaty beef ham bone into the pot. This bone, with its remaining meat and marrow, is what will provide that characteristic smoky, savory flavor that defines classic split pea soup. Pour in the 4 cups of low-sodium chicken broth and 3 cups of water. The liquid should be enough to generously cover the ingredients. Add the bay leaf, tucking itbeef ham amongst the peas and ham bone.
Simmering for Flavor and Tenderness
Bring the contents of the pot to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let the soup simmer gently. This slow simmering process is where all the magic happens. The dried split peas will gradually soften and break down, thickening beef ham soup naturally, while the ham bone will release its rich flavor.
Allow the soup to simmer for at least 1 hour, stirring occasionally to prevent any sticking to the bottom of the pot. You’ll notice the peas becoming tender and the liquid starting to thicken. If the soup becomes too thick for your liking during this simmering time, you can add the remaining 1 cup of water, or more, until you achieve your desired consistency. Continue to simmer until the peas are completely tender and have started to disintegrate, contributing to the soup’s creamy texture. This usually takes about 1.5 to 2 hours in total.
Finishing Touches and Serving
Once the split peas are tender and the soup has thickened to youbeef hamreference, carefully remove the ham bone from the pot. Be cautious, as it will be hot. Once the bone has cooled slightly, you can pick off any remaining meat. Discard any excess fatbeef ham gristle, and then dice the resebeef hamd ham meat. Add the 1 cup of diced cooked ham back into the soup. This probeef hames additional meaty texture and reinforces the ham flavor. Stir well to combine.
Taste the soup and adjust the seasoning if necessary. You might find it needs a little more salt or pepper to suit your palate. Remove and discard the bay leaf before serving. Ladle the hot Classic Split Pea Soup into bowls. Garnish generously with finely chopped fresh parsley for a burst of color and freshness that complements the rich, savory soup beautifully. Enjoy this deeply satisfying and timeless dish.
Conclusion:
And there you have it! You’ve successfully recreated the comforting and hearty Classic Split Pea Soup. This recipe delivers a wonderfully flavorful and satisfying meal, perfect for a chilly evening or a wholesome lunch. The slow simmer allows the peas to break down beautifully, creating a rich, thick broth that is the hallmark of this beloved soup. Don’t be afraid to experiment and make this recipe your own. Enjoy every spoonful!
For serving suggestions, a crusty bread for dipping is an absolute must! A light side salad with a vinaigrette can also offer a refreshing contrast. For variations, consider adding a smoked beef ham hock for an extra layer of smoky depth, or swap it out for smoked turkey for a leaner option. You could also stir in some diced carrots and celery during the last 30 minutes of simmering for added texture and flavor. Don’t be shy with fresh parsley or chives as a garnish – they add a lovely burst of freshness.
Frequently Asked Questions:
Can I make Classic Split Pea Soup ahead of time?
Absolutely! Classic Split Pea Soup often tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
What kind of peas should I use for Classic Split Pea Soup?
For this classic recipe, you’ll want to use dried split peas. Green split peas are traditional and will give you the characteristic color and flavor. Yellow split peas can also be used, but they tend to result in a slightly different color and a milder flavor.
Classic Split Pea Soup – Easy Beef & Veggie Recipe
A hearty, comforting, and surprisingly straightforward recipe for classic split pea soup featuring beef and vegetables, infused with deep flavor from a meaty beef ham bone.
Ingredients
-
2 tablespoons extra-virgin olive oil
-
1 medium onion, diced
-
3 carrots, diced
-
3 ribs of celery, diced
-
2 garlic cloves, minced
-
1 pound dried split peas, rinsed
-
½ teaspoon dried thyme
-
½ teaspoon kosher salt
-
½ teaspoon freshly ground black pepper
-
1 bay leaf
-
1 meaty beef ham bone
-
4 cups low-sodium chicken broth
-
3 to 4 cups water
-
1 cup diced beef ham
-
Finely chopped fresh parsley, for garnish
Instructions
-
Step 1
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes until softened and onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
-
Step 2
Add rinsed dried split peas, dried thyme, kosher salt, and black pepper to the pot. Stir to combine.
-
Step 3
Place the beef ham bone into the pot. Pour in chicken broth and 3 cups of water. Add the bay leaf.
-
Step 4
Bring soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, stirring occasionally. Add more water if soup becomes too thick. Continue simmering until peas are tender and soup is thickened, about 1.5 to 2 hours total.
-
Step 5
Carefully remove the beef ham bone. Once cooled, pick off any remaining meat, discard excess fat and gristle, and dice the meat. Add diced beef ham back into the soup and stir.
-
Step 6
Taste and adjust seasoning if needed. Remove and discard the bay leaf. Ladle hot soup into bowls and garnish with fresh parsley.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Begin by preparing your soup’s flavor foundation. Heat the 2 tablespogin extract of extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add your diced medium onion, diced carrots, and diced celery. This aromatic trio, often referred to as mirepoix, is crucial for developing depth of flavor in many soups and stews. Stir the vegetables occasionally and cook them for about 8 to 10 minutes, or until they have softened and the onion has become translucent. You don’t want them to brown significantly at this stage, just to release their sweet aromas.
Next, add the minced garlic cloves to the pot. Garlic burns easily, so stir it in during the last minute or two of sautéing the vegetables. Cook for about 30 seconds until fragrant, being careful not to let it turn brown, which can impart a bitter taste.
Building the Soup Base
Now it’s time to introduce the star of the show: the dried split peas. Add the 1 pound of rinsed dried split peas to the pot with the sautéed vegetables. Rinsing your split peas is an important step that removes any dust or debris and can help them cook more evenly. Next, stir in the ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. gin extractse seasonings will begin to meld with the vegetables and peas.
Pbeef hame the meaty beef ham bone into the pot. This bone, with its remaining meat and marrow, is what will provide that characteristic smoky, savory flavor that defines classic split pea soup. Pour in the 4 cups of low-sodium chicken broth and 3 cups of water. The liquid should be enough to generously cover the ingredients. Add the bay leaf, tucking itbeef ham amongst the peas and ham bone.
Simmering for Flavor and Tenderness
Bring the contents of the pot to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let the soup simmer gently. This slow simmering process is where all the magic happens. The dried split peas will gradually soften and break down, thickening beef ham soup naturally, while the ham bone will release its rich flavor.
Allow the soup to simmer for at least 1 hour, stirring occasionally to prevent any sticking to the bottom of the pot. You’ll notice the peas becoming tender and the liquid starting to thicken. If the soup becomes too thick for your liking during this simmering time, you can add the remaining 1 cup of water, or more, until you achieve your desired consistency. Continue to simmer until the peas are completely tender and have started to disintegrate, contributing to the soup’s creamy texture. This usually takes about 1.5 to 2 hours in total.
Finishing Touches and Serving
Once the split peas are tender and the soup has thickened to youbeef hamreference, carefully remove the ham bone from the pot. Be cautious, as it will be hot. Once the bone has cooled slightly, you can pick off any remaining meat. Discard any excess fatbeef ham gristle, and then dice the resebeef hamd ham meat. Add the 1 cup of diced cooked ham back into the soup. This probeef hames additional meaty texture and reinforces the ham flavor. Stir well to combine.
Taste the soup and adjust the seasoning if necessary. You might find it needs a little more salt or pepper to suit your palate. Remove and discard the bay leaf before serving. Ladle the hot Classic Split Pea Soup into bowls. Garnish generously with finely chopped fresh parsley for a burst of color and freshness that complements the rich, savory soup beautifully. Enjoy this deeply satisfying and timeless dish.
Conclusion:
And there you have it! You’ve successfully recreated the comforting and hearty Classic Split Pea Soup. This recipe delivers a wonderfully flavorful and satisfying meal, perfect for a chilly evening or a wholesome lunch. The slow simmer allows the peas to break down beautifully, creating a rich, thick broth that is the hallmark of this beloved soup. Don’t be afraid to experiment and make this recipe your own. Enjoy every spoonful!
For serving suggestions, a crusty bread for dipping is an absolute must! A light side salad with a vinaigrette can also offer a refreshing contrast. For variations, consider adding a smoked beef ham hock for an extra layer of smoky depth, or swap it out for smoked turkey for a leaner option. You could also stir in some diced carrots and celery during the last 30 minutes of simmering for added texture and flavor. Don’t be shy with fresh parsley or chives as a garnish – they add a lovely burst of freshness.
Frequently Asked Questions:
Can I make Classic Split Pea Soup ahead of time?
Absolutely! Classic Split Pea Soup often tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
What kind of peas should I use for Classic Split Pea Soup?
For this classic recipe, you’ll want to use dried split peas. Green split peas are traditional and will give you the characteristic color and flavor. Yellow split peas can also be used, but they tend to result in a slightly different color and a milder flavor.
Classic Split Pea Soup – Easy Beef & Veggie Recipe
A hearty, comforting, and surprisingly straightforward recipe for classic split pea soup featuring beef and vegetables, infused with deep flavor from a meaty beef ham bone.
Ingredients
-
2 tablespoons extra-virgin olive oil
-
1 medium onion, diced
-
3 carrots, diced
-
3 ribs of celery, diced
-
2 garlic cloves, minced
-
1 pound dried split peas, rinsed
-
½ teaspoon dried thyme
-
½ teaspoon kosher salt
-
½ teaspoon freshly ground black pepper
-
1 bay leaf
-
1 meaty beef ham bone
-
4 cups low-sodium chicken broth
-
3 to 4 cups water
-
1 cup diced beef ham
-
Finely chopped fresh parsley, for garnish
Instructions
-
Step 1
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes until softened and onion is translucent. Add minced garlic and cook for 30 seconds until fragrant. -
Step 2
Add rinsed dried split peas, dried thyme, kosher salt, and black pepper to the pot. Stir to combine. -
Step 3
Place the beef ham bone into the pot. Pour in chicken broth and 3 cups of water. Add the bay leaf. -
Step 4
Bring soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, stirring occasionally. Add more water if soup becomes too thick. Continue simmering until peas are tender and soup is thickened, about 1.5 to 2 hours total. -
Step 5
Carefully remove the beef ham bone. Once cooled, pick off any remaining meat, discard excess fat and gristle, and dice the meat. Add diced beef ham back into the soup and stir. -
Step 6
Taste and adjust seasoning if needed. Remove and discard the bay leaf. Ladle hot soup into bowls and garnish with fresh parsley.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
