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Hearty Beef Split Pea Soup Recipe | Cozy Winter Comfort Food

Hearty Beef Split Pea Soup

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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 8

Ingredients
  

  • Beef chuck roast, diced into 1/2-inch pieces Trim excess fat before dicing; stew meat can also be used found pre-cut but may need smaller trimming. Original recipe called for ham/ham hock from t...
  • 2 tbsp Olive oil
  • 1 large Yellow onion Finely chopped
  • 2 ribs Celery Finely chopped
  • 1.5 cups Dried yellow split peas Rinsed and picked over (approx. 12 oz)
  • 8 cups Beef broth Low sodium
  • 2 cups Water Plus more as needed for consistency
  • 2 large Carrots Sliced into rounds
  • 1 lb Yukon Gold potatoes Diced into 1/2-inch cubes
  • 2 whole Bay leaves
  • 1 tsp Dried thyme
  • 2 tbsp Fresh dill Finely chopped, divided

Instructions
 

  • Heat olive oil in a large Dutch oven over medium-high heat. Add diced beef in a single layer and sear until well-browned. Remove beef and set aside.
  • In the same pot, add chopped onion and celery. Sauté for 5-7 minutes until softened, scraping up the browned beef bits from the bottom of the pot.
  • Return the beef to the pot. Add beef broth, water, rinsed split peas, bay leaves, and dried thyme.
  • Bring to a boil, then reduce heat to low. Cover partially and simmer for 60 minutes, stirring occasionally.
  • Add carrots and potatoes. Simmer for an additional 30-45 minutes until the beef is tender and peas have broken down.
  • Remove bay leaves. Season with salt and pepper to taste. Stir in half the fresh dill and use the rest for garnish.