Meat Split Pea Soup

This robust soup is a true comfort food classic, combining the earthy richness of dried split peas with the deep, savory flavor of beef flank and bones. As it simmers, the peas break down to create a naturally thick, velvety broth without the need for cream. The addition of carrots and onions adds a subtle sweetness and aromatic depth that balances the savory meat. Perfect for chilly evenings or meal prep, this dish tastes even better the next day as the flavors meld together. It&# 226;ÂÂs a simple, nourishing meal that feels like a warm hug in a bowl.

Cooking Method: Boiling

Cuisine: Middle Eastern

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 48.6

Dietary: Gluten-free

Description

This robust soup is a true comfort food classic, combining the earthy richness of dried split peas with the deep, savory flavor of beef flank and bones. As it simmers, the peas break down to create a naturally thick, velvety broth without the need for cream. The addition of carrots and onions adds a subtle sweetness and aromatic depth that balances the savory meat. Perfect for chilly evenings or meal prep, this dish tastes even better the next day as the flavors meld together. It&# 226;ÂÂs a simple, nourishing meal that feels like a warm hug in a bowl.

Ingredients

3 quart Water
2 cup Split peas -- washed and

Directions

1
Place 2 lbs of beef flank and beef bones into a large heavy-bottomed pot.
2
Add 3 quarts of water to the pot along with the beef.
3
Stir in 2 cups of washed split peas, 1 tbsp salt, and 1/2 tsp pepper.
4
Add 2 grated carrots and 2 diced onions to the mixture.
5
Bring the soup to a boil over medium-high heat.
6
Reduce heat to low, cover, and simmer for 1 hour.
7
Continue simmering covered for an additional 2 hours, or until the meat is very tender and peas have broken down.
8
Remove the beef flank and bones from the soup using tongs.
9
Shred the beef meat off the bones, discarding the bones.
10
Return the shredded meat to the pot and stir to combine.
11
Taste and adjust seasoning with more salt or pepper if needed.
12
Serve hot in bowls, garnished with extra shredded meat if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 48.6kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 8.4g3%
Dietary Fiber 3.4g14%
Sugars 3.4g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cool completely before refrigerating in airtight containers. Soup will keep for up to 4 days. It freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Variations: For a richer flavor, add a bay leaf or a sprig of thyme during simmering. You can also add diced potatoes or celery for extra heartiness.

Tips: If the soup becomes too thick after storage, thin it with a little water or beef broth when reheating. Skim any fat from the surface before serving for a lighter result.

Keywords: split pea soup, beef soup, comfort food, slow cooker, hearty soup, vegetable soup, beef broth, warm soup, easy dinner, meal prep, winter recipes, healthy soup, flank steak, split peas, homemade soup

Read it online: https://www.chefs-mate.com/recipe/meat-split-pea-soup/