Beefed-Up Split Pea Soup


Beefed-Up Split Pea Soup

Beefed-Up Split Pea Soup
1 Hr

This "from-scratch" split pea soup is comfort food at its best. Our Beefed-up Split Pea Soup recipe features hearty potatoes, stew meat, lots of veggies, and other tasty ingredients for an all-in-one pot that's sure to become a family favorite.

What You'll Need

  • 1 tablespoon vegetable oil
  • 1 pound beef stew meat, cut into 1/2-inch chunks
  • 8 cups chicken broth
  • 2 (12-ounce) packages dry split green peas
  • 3 potatoes, peeled and cut into 1/2-inch chunks
  • 2 carrots, peeled and cut into 1/2-inch chunks
  • 1 celery stalk, cut into 1/2-inch chunks
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1 teaspoon black pepper

What to Do

  1. In a soup pot over medium-high heat, heat oil; saute beef 4 to 5 minutes, or until browned.
  2. Add remaining ingredients and bring to a boil. Reduce heat to low, cover, and simmer 55 to 60 minutes, or until peas are tender.

Check This Out!

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 470
  • Calories from Fat 66
  • Total Fat 7.3g 11 %
  • Saturated Fat 2.0g 10 %
  • Trans Fat 0.0g 0 %
  • Protein 35g 69 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 35mg 12 %
  • Sodium 1,204mg 50 %
  • Total Carbohydrates 69g 23 %
  • Dietary Fiber 23g 94 %
  • Sugars 9.5g 0 %

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While this soup was very tasty and filling due to the potatoes, vegetables and beef, the next day after making it, after refrigerating it overnight, I found it turned into a bowl of cement. I didn't even use the 24 oz. of green split peas as I only had a 1 lb. package, so I could imagine how thick it would have been with the full amount of split green peas. When heating a bowl of this soup, I had to dilute it with water to get it like soup should be.


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