Description
A comforting split pea soup simmered with vegetables and shredded beef for a filling, protein-rich meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 pound green split peas
- 8 cups low-sodium beef or vegetable broth
- 2 cups cooked shredded beef
- 1 to 2 teaspoons apple cider vinegar or lemon juice
Instructions
- Heat olive oil in a large pot over medium-low heat and cook onion, carrots, and celery until soft.
- Add garlic, bay leaves, and thyme, cooking until fragrant.
- Stir in split peas, spices, salt, and broth. Bring to a boil, then reduce to a simmer and cook until peas are tender.
- Add shredded beef and simmer until heated through.
- Adjust seasoning and stir in vinegar or lemon juice. Remove bay leaves.
- Simmer uncovered for thicker texture if desired and serve hot.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 40mg