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Grandpa's Beef Split Pea Soup: Hearty & Comforting Recipe

Grandpa's Beef Split Pea Soup

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb beef chuck roast cut into 1/2-inch cubes
  • 1 large yellow onion diced
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 16 oz dried green split peas rinsed and sorted
  • 4 cups beef broth low sodium
  • 4 cups water
  • 1 tsp dried thyme
  • 1 tsp dried rosemary crushed slightly
  • 2 whole bay leaves
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp fresh parsley (optional) chopped, for garnish

Instructions
 

  • Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  • Add the cubed beef chuck roast to the pot. Sear for 5 to 7 minutes, stirring occasionally, until the beef is browned on all sides. Remove the beef with a slotted spoon and set aside.
  • Lower the heat to medium. Add the diced yellow onion, carrots, and celery to the residual fat in the pot. Sauté for 5 minutes until the vegetables begin to soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Return the browned beef to the pot. Add the dried green split peas, beef broth, water, dried thyme, dried rosemary, bay leaves, kosher salt, and freshly ground black pepper.
  • Bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours. Stir occasionally to prevent the peas from sticking to the bottom. The soup is done when the split peas have broken down into a creamy texture and the beef is very tender.
  • Remove the pot from the heat. Discard the bay leaves. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
  • Ladle the soup into bowls and garnish with chopped fresh parsley (optional). Serve immediately.