High Protein Classic Split Pea Soup is a hearty, satisfying soup made with split peas, vegetables, and rich, beefy flavor simmered into every bite. It’s a nourishing bowl that’s high in plant-based protein and fiber, perfect for warming me up on cold days or keeping me full and energized anytime. I love how thick and creamy it gets without needing any cream—just slow simmered goodness.
Why You’ll Love This Recipe
I love how filling and comforting this soup is while still being incredibly nutritious. Split peas are packed with protein and fiber, and when I combine them with tender beef and savory herbs, the result is a bold, earthy flavor I always come back to. It’s affordable, easy to make, and perfect for meal prepping or freezing for later. This soup is a classic done right—with a high-protein twist.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Onion, chopped
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Carrots, diced
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Celery, diced
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Garlic, minced
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Dried green split peas, rinsed
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Beef stew meat or shredded leftover beef
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Bay leaves
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Dried thyme
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Smoked paprika (optional, for depth)
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Beef broth (or a mix of broth and water)
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Salt and black pepper
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Optional: parsley for garnish, lemon juice for brightness
Directions
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I heat olive oil in a large pot over medium heat. I sauté the onion, carrots, and celery for 5–6 minutes until softened.
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I stir in the garlic and cook for another minute.
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I add the split peas, beef, bay leaves, thyme, paprika, and broth to the pot.
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I bring it to a boil, then reduce the heat, cover, and simmer for about 60–75 minutes, stirring occasionally.
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I cook until the split peas are completely soft and the beef is tender. If I want a smoother texture, I mash some of the soup or blend part of it.
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I season with salt and pepper to taste, then remove the bay leaves and serve hot, garnished with parsley or a splash of lemon juice if I want to brighten it up.
Servings and timing
This recipe makes 6 hearty servings. It takes about 15 minutes to prep and 1 hour to 1 hour 15 minutes to cook—ready in about 1.5 hours.
Variations
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I use ground beef or shredded roast beef if I don’t have stew meat.
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I make it vegetarian by skipping the beef and using veggie broth—still protein-packed thanks to the split peas.
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I add diced potatoes or parsnips for extra bulk.
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I toss in kale or spinach during the last few minutes for added greens.
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For a spicy twist, I stir in red pepper flakes or a bit of hot sauce.
storage/reheating
I store the soup in the fridge for up to 5 days or freeze it for up to 3 months. It thickens as it sits, so when I reheat it on the stove or microwave, I add a splash of water or broth to bring it back to the right consistency.
FAQs
Do I need to soak the split peas?
No soaking is required for split peas. I just rinse them well before cooking—they’ll soften as they simmer.
Can I make this in a slow cooker?
Yes. I add all the ingredients to the slow cooker and cook on low for 6–8 hours or until the peas and beef are tender.
What kind of beef should I use?
I like using stew beef or shredded leftover roast beef. Ground beef works too for a quicker version.
Is this soup high in protein?
Yes. Between the split peas and beef, each serving packs a solid amount of protein and fiber, making it super filling.
Can I freeze this soup?
Absolutely. It freezes very well. I just let it cool completely, portion it into containers, and freeze for up to 3 months.
Conclusion
High Protein Classic Split Pea Soup is one of my favorite go-to meals when I want something warm, comforting, and truly satisfying. It’s full of nourishing ingredients, loaded with flavor, and keeps me full for hours. Whether I’m making it for a cozy family dinner or stocking my freezer with healthy meals, this soup always delivers.
