Description
Learn how to make a delicious Hearty Split Pea Soup that is packed with flavor and perfect for cozy nights in. Try our easy recipe today!
Ingredients
- – 2 cups (340g) dry split peas
- – 1 beef bone, See notes for substitution options
- – 2 cups (340g) beef, cut from the bone at the end
- – 2 cups (340g) onions, diced
- – 1 ½ tablespoons (22ml) onion powder, not teaspoons
- – 1 tablespoon (14g) butter
- – 2 tablespoons (30ml) olive oil
- – 1 tablespoon (15g) garlic, minced
- – 2 bay leaves
- – 2 sprigs thyme
- – 8 cups (1.9L) water
- – 2 cups (340g) carrots, diced
- – 2 russet potatoes, peeled and diced
Instructions
- Note: Soaking the split peas is unnecessary for this dish.
- Place the beef bone, cleaned split peas, chopped onions, onion powder, butter, olive oil, minced garlic, bay leaves, and thyme sprigs into a large cooking pot.
- Pour in the water, bring to a boil, then lower the heat to maintain a gentle simmer with the lid partially open.
- Simmer the mixture for approximately 2.5 hours until it reaches your preferred thickness, stirring occasionally to prevent sticking. (At higher elevations, simmering might take over 5 hours.) The longer it simmers, the richer and denser it becomes.
- Introduce the diced carrots and potatoes around 40 minutes before you plan to serve.
- Once the vegetables are soft enough to pierce with a fork, take out the beef bone, bay leaves, and thyme stems. Carve or shred 2 cups of beef from the bone and return it to the pot. Serve and enjoy!
- Rinse the peas. Combine all the ingredients in an instant pot of at least 6 quarts, ensuring it is no more than two-thirds full.
- Secure the lid and select high pressure (or press the ‘pressure cook’ button) for 25 minutes.
- After cooking, wait 10-15 minutes before using the quick release valve to allow most of the pressure to dissipate naturally, letting the soup cook a bit more.
- Remove the beef bone, bay leaves, and thyme stems. Slice or shave off 2 cups of beef from the bone and return it to the pot. Serve!
- Rinse the peas. Place all ingredients into a large slow cooker of at least 5 quarts.
- Cook on a low setting for 8 hours or more, or on high for 6 hours or longer. It’s ready to serve when the peas are tender and the soup has thickened to your liking.
- Remove the beef bone, bay leaves, and thyme stems. Carve or shred 2 cups of beef from the bone and mix it back into the soup. Serve!
Notes
- Note: For a vegetarian option, use vegetable broth or a vegetable bouillon cube instead of beef bone for added flavor.
- Second note: Consider using beef stock in place of water to enhance the richness of the soup.
- Third note: Add diced celery with the carrots and potatoes during the last 40 minutes of cooking for a heartier texture.
