English Beef Soup Beef Split Pea
Warm up with a comforting bowl of English Beef Soup with Split Peas, a hearty and nourishing dish that's perfect for cozy evenings. This traditional recipe combines tender chunks of seared beef, protein-rich split peas, and a medley of aromatic vegetables like carrots, celery, and onion, all simmered in a flavorful beef stock infused with bay leaves and thyme. The slow-cooked split peas break down into a creamy base, creating a rich and satisfying texture. With simple pantry ingredients and a simmering time that fills your kitchen with irresistible aromas, this easy-to-make soup is a perfect blend of rustic charm and robust flavor. Serve it piping hot with crusty bread, and enjoy a wholesome, filling meal that tastes like a hug in a bowl. Keywords: English beef soup, split pea soup with beef, hearty soup recipe, comforting recipes, winter soups.
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Recipe Information
Ingredients
- 500 grams Beef stew meat (cubed)
- 250 grams Dried split peas
- 1 medium Yellow onion (chopped)
- 2 medium Carrots (diced)
- 2 stalks Celery stalks (diced)
- 2 cloves Garlic cloves (minced)
- 1.5 liters Beef stock
- 500 milliliters Water
- 2 Bay leaves
- 2 Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
Instructions
Rinse the dried split peas thoroughly under cold water and set aside to soak while preparing other ingredients.
Heat olive oil in a large soup pot over medium heat. Add the beef cubes and sear them until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Return the beef to the pot and add the rinsed split peas, beef stock, water, bay leaves, and thyme sprigs.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the split peas have broken down to create a creamy texture.
Remove the bay leaves and thyme sprigs. Taste and season the soup with salt and pepper as needed.
Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 8504 mg | 370% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 31.8 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 5444 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
