Pea Soup with Stew Beef Recipe

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1 vote | 2931 views

This is a modification of Parker's Pea Soup from Ina Garten using stew beef. My family loves this on a cool evening in Fall and Winter. Serve with crusty bread or challah and a salad. Definite comfort food.

This recipe can be vegetarian using water instead of stock and leaving out the stew beef.

Prep time:
Cook time:
Servings: 8-10 cups
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Ingredients

Cost per serving $1.78 view details
  • 1 cup chopped yellow onions
  • 2 cloves garlic, minced
  • 2 Tablespoons good olive oil, split
  • 1 teaspoon dried oregano
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red boiling or Yukon gold potatoes, unpeeled
  • 1 pound dried split green peas
  • 12 cups chicken stock or water
  • 2 pounds lean stew beef, cut into small cubes

Directions

1.
Heat 1 Tablespoon olive oil in medium saute pan.
2.
Saute onions, garlic, oregano, salt and pepper for 5-10 minutes until translucent.
3.
In a 4-quart stock pot, heat 1 Tablespoon olive oil and then brown the stew beef..
4.
Add the remaining ingredients to the stock pot, including the onion mixture.
5.
Boil for 40 minutes, uncovered.
6.
Cover and then boil for an additional 40 minutes.
7.
Stir frequently to keep solids from burning on the bottom of the pot.
8.
If you like it thicker, leave the lid off for the second 40 minutes. If you like it thinner, add more water or stock while cooking.
9.
Enjoy!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 548g
Recipe makes 8 servings
Calories 364  
Calories from Fat 95 26%
Total Fat 10.7g 13%
Saturated Fat 3.39g 14%
Trans Fat 0.0g  
Cholesterol 18mg 6%
Sodium 1479mg 62%
Potassium 1065mg 30%
Total Carbs 45.52g 12%
Dietary Fiber 17.6g 59%
Sugars 6.4g 4%
Protein 23.18g 37%
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