Split Pea Soup with Beef Fry Croutons aka The Best Split Pea Soup EVER!!!

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Oh the weather outside is frightful, but the soup is so delightful!

Ok, jokes aside, this soup is really really delicious! There are layers of flavor, that get better and better with each velvety spoonful. Starting with cubes of chunk beef fry rendering their fat , then sauteeing all the veggies in that glorious liquid gold, then adding the filling split peas and spices- oh I could just go on and on about how good this soup is, but I’ll get to the point; ┬áit’s hearty, it’s filling, it’s basically a whole meal in a bowl.

Enjoy with crusty sourdough bread, while wearing cozy slippers.

Best Split Pea Soup Ever!
Print Recipe
Best Split Pea Soup Ever!
Print Recipe
  • 1 12 oz Abeles and Heymann Chunk Beef Fry cut into small pieces
  • 2 cups peeled and chopped carrots
  • 2 cups chopped celery
  • 2 medium onions diced
  • 2 tubes Kemach split pea soup mix
  • 12 cups Water
  1. Start by placing the beef fry in a cold pot (the same pot you are going to be using to make the soup) Cook the beef fry on a medium low flame till all the fat renders out (about 10 minutes)
  2. Remove the beef fry bits from the pot, set aside. Place the onions, carrots and celery in the pot and saute till the onions become translucent.
  3. Add in the tubes of split pea soup mix , stir to coat with the sauteed veggies.
  4. Add in the water and let simmer for an hour.
  5. Just before you're ready to serve, crisp the beef fry bits in a 400 degree oven for 10 minutes, sprinkle all over the soup and enjoy!
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