Fall is when I like to pull out all of my cozy soup and stew recipes. Nothing says Hello Fall like a hot soup on a cold evening.
Last week I made this split pea soup which is not only so healthy and tasty but best of all, my kids loved it!
We don’t really eat pork much in our home so I substituted the ham for a really nice cut of stew beef and it turned out so tender and tasty! If you like ham, feel free to use that instead of beef in this recipe.
If you do use beef like I did, the key here is to let is simmer on low for several hours. That will give you the most tender, melt in your mouth, pull apart beef ever!
- 8 cups chicken or beef broth (I like to use homemade broth)
- 1 large chopped onion
- 4 large carrots, chopped
- 2 tablespoons minced garlic
- 1 lb bag of dry split peas or 2 cups
- 3 cups cubed stew meat – beef
- 3 tbsp olive oil
- 2 bay leaves
- Salt & Pepper to taste
- Fresh italian parsley for garnish, finely chopped
- Optional: 1 large russet potato, cubed
- Heat olive oil in a large pot and add beef, season with salt and pepper.
- Saute for two minutes on each side, remove from heat and set aside.
- In the same pot, add chopped onion, carrots and garlic. Saute until translucent.
- Add back the beef, the broth, split peas, bay leaves and salt/pepper to taste and bring to a boil.
- Reduce heat and let the soup simmer for approximately 3-4 hours, until the beef is nice and tender.
- If you are adding potatoes, add them about 30 minutes prior to eating.
- Garnish with italian parsley and serve and enjoy!
- PS: you can use water instead of broth, but the broth is going to give it the extra flavor that makes this recipe so delicious!
Enjoy! From my kitchen to yours!