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german split pea soup beef

German Split Pea Soup Beef

Discover the hearty comfort of traditional German Split Pea Soup Beef, a deeply satisfying and flavorful dish perfect for any occasion. This comprehensive guide will walk you through creating this classic, demonstrating its utility in providing a nourishing and budget-friendly meal that’s incredibly easy to prepare.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried green split peas rinsed and picked over
  • 1 pound smoked ham hock or a combination of smoked ham bone and 1/2 pound smoked bacon, diced
  • 6 cups beef broth low-sodium preferred
  • 1 cup water or more, as needed
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt start with 1 teaspoon, adjust as needed
  • 1/4 cup chopped fresh parsley for garnish
  • 1 tablespoon Dijon mustard for serving

Equipment

  • Large pot or Dutch oven
  • Slotted spoon

Method
 

  1. If using a ham hock, place it in a large pot or Dutch oven. Cover with water and bring to a boil. Reduce heat and simmer for 30 minutes to remove some of the excess salt and impurities. Drain and discard the water. If using diced bacon, add it to the pot and cook over medium heat until rendered and crispy. Remove bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot.
    1 pound smoked ham hock
  2. Add the chopped onion, diced carrots, and diced celery to the pot with the ham hock (or the rendered bacon fat). Cook over medium heat, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for an additional minute until fragrant.
    1 pound smoked ham hock, 2 large carrots, 2 stalks celery, 1 large yellow onion, 3 cloves garlic
  3. Add the rinsed and drained split peas to the pot. Pour in the beef broth and 1 cup of water. Add the dried marjoram, dried thyme, and black pepper. If you used bacon, add the crispy bacon bits back into the pot now, if desired for extra flavor, or reserve them for garnish.
    1 pound dried green split peas, 6 cups beef broth, 1 cup water, 1 teaspoon dried marjoram, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper
  4. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Stir occasionally to prevent sticking. The soup will need to simmer for at least 1.5 to 2 hours, or until the split peas have broken down and the soup has thickened to your desired consistency. The ham hock meat will become tender and fall off the bone.
  5. Carefully remove the ham hock from the pot. Once cool enough to handle, remove the meat from the bone, discard any skin or large pieces of fat, and dice or shred the meat into bite-sized pieces. Return the shredded ham to the soup.
    1 pound smoked ham hock
  6. Taste the soup and add salt as needed. Remember that ham and bacon can be salty, so it’s best to add salt gradually until the desired flavor is achieved. If the soup is too thick, add a little more beef broth or water to reach your desired consistency.
    1 teaspoon salt, 6 cups beef broth, 1 cup water
  7. Ladle the hot German Split Pea Soup Beef into bowls. Garnish with fresh chopped parsley, if desired. For an extra touch of tang, serve with a dollop of Dijon mustard on the side.
    1/4 cup chopped fresh parsley, 1 tablespoon Dijon mustard

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen in freezer-safe containers for up to 2-3 months. Reheat gently on the stovetop, adding more broth or water to thin if needed.