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Pea Soup with Stew Beef

Ingredients

  • 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
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Pea Soup with Stew Beef

by Judy Fisher
Time: 20 minutes prep, 1.5 hours cook
Servings: 8-10 cups
 

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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Summary

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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.