This split pea soup with ground beef may seem like an odd combination, but trust me, this is one of our family’s favorite soups. The added texture and protein of the ground beef make this soup a full meal, especially when you add in some Bisquick biscuits!
You can also add cooked ground beef to my Instant Pot split pea soup recipe if you want to try it!
Split Pea Soup with Ground Beef
This soup creation came about when I had ground beef that I had taken out and forgot to use because I switched up my menu (which is why I don’t meal plan—I just can’t). The ground beef was this close to expiring. I had seen a bag of bulk split peas in my pantry earlier, and well, things got a little crazy. WHY put ground beef in split pea soup?
Well, why not? We put ham in it—for the very best split pea soup uses a ham bone – we soak and cook a ham bone in it. So why not another form of meat?
A New Family Favorite
This is now in the regular rotation of soups that I make for my family during the colder months, along with another favorite, my creamy potato hamburger soup recipe.
All four of us in the family AND my parents gave the seal of soup approval when they came to visit. They tried the leftovers for lunch and declared it delicious and fitting for the blog. I like how it is and isn’t split pea soup all at the same time. There is no ham flavor, so you are left with an excellent basic split pea base. Then you add in the hamburger, which, after cooking, is a lovely soft texture. It’s a good, solid comfort food loaded with protein and iron.
To me, that is the ultimate measure of a recipe’s success—if everyone happily eats leftovers the next day—so this is going to be a wintertime staple from now on!
So. What do you guys say? Will you give it a whirl and trust me?
Happy Cooking! Make sure to also try my Simple Classic Hamburger Soup Recipe as well!
Love,
Karlynn
Split Pea Hamburger Soup
Ingredients
- 1 pound lean ground beef
- 1 medium white onion diced
- 2 teaspoons minced garlic
- 8 cups chicken broth
- 4 medium russet potatoes peeled and diced
- 2 medium carrots peeled and diced
- 1 cup dry green split peas rinsed and cleaned
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 2 large bay leaves
Instructions
Slow Cooker Instructions
- In a medium frying pan, fry up the ground beef and onions until translucent. Once done, drain the grease then return to the heat. Add the garlic and saute for another 2 minutes. Once done, place in the bottom of your slow cooker.
- Mix in the remaining ingredients. Cover and cook on low for 8-10 hours or on high for 4-6.
- Stir the soup to disperse the peas evenly throughout the soup and serve.
Instant Pot Instructions
- Press the saute button on your Instant Pot and place the ground beef and onions inside. Proceed to fry up the ground beef and onions until translucent. Once done, drain the grease then return to the Instant Pot. Add the garlic and saute for another 2 minutes.
- Mix in the remaining ingredients.
- To pressure cook, press the soup button and choose 45 minutes. Turn the top knob to “sealing” and let it pressure cook.
- When done let the Instant Pot naturally release pressure and wait until it's done to take off the lid. The extra cooking time will not matter or affect the end result.
- Stir the soup to mix the peas throughout and serve.
Notes
Nutrition
Pin This Recipe Photo To Your Soups & Stews Board, and Remember to FOLLOW ME ON PINTEREST!
Erika P says
I made the soup just as suggested put in 8 cups of broth cooked it for 10 hours did not come out creamy. It’s still liquidy. it is very good, but I think next time I’m only gonna put in 6 cups of broth.First time making this soup
Erika P says
I made the soup just the suggested put in 8 cups of broth cooked it for 10 hours did not come out creamy. It’s still liquidy. it is very good, but I think next time I’m only gonna put in 6 cups of broth
Derek says
Making this tonight!
Minerva Baba says
May I ask, can this soup be made on the stove top as well?
JDrake says
I threw everything but the sink in today. 1 c dry split peas, 5 med carrots diced, some celery diced, about 5 sm to med golden potatoes cubed, vegetable broth I had left over from another meal, Sea Salt, Fresh ground pepper, Italian seasoning, bay leaf, I had some fresh parsley I minced some of that up about a handful ( I mean why not?), 1 1/2 pounds of hamburger, left over grease from the burger I sauteed Onions and garlic till just before caramelizing. Put it all in my slow cooker for dinner tonight. It should be cooking for a good 6-8 hrs. I will leave it on high for about 4 hr. then low. If there is any left I will add another comment… 🙂
JDrake says
Well the results are in, OMG, another winner for sure! I needed to adjust the salt a little bit and add just a pinch of cornstarch to thicken the soup. But the aroma has been filling the whole house today. Everything I threw in worked. It’s meaty, split green pea creamy soup, with the carrots and potatoes. Can’t find any of the onion or garlic. Five Star all the way.
Rose Simonian-Hairapetian says
Can I use yellow split peas instead of green for this recipe
Karlynn says
You can use yellow peas in this, they just have a slightly milder taste than the green.
Joy Townsends says
Are those split peas soak or just put in the pot from the bag. Ive tried other recipes that didn’t come out like they show and l follow the recipe.
Karlynn says
Dry straight from the bag! If they don’t turn out, it’s because they need more cooking time to fall apart.
MaryB says
Split pea soup is one of my favorites. I’ll have to try this version. Sounds delicious!