There’s something deeply satisfying about a steaming bowl of split pea soup on a chilly day, and this Pioneer Woman pea soup recipe delivers comfort in every spoonful.
This copycat Pioneer Woman split pea soup transforms humble yellow split peas into a velvety, golden masterpiece studded with tender beef, hearty vegetables, and fresh herbs. Whether you’re looking for a recipe for split pea soup with beef that feeds a crowd or simply craving that classic homestyle flavor, this version captures the essence of farmhouse cooking.
The beauty of this split pea soup Pioneer Woman style lies in its simplicity just wholesome ingredients simmered low and slow until they meld into pure, soul-warming goodness.
What Does Pioneer Woman Split Pea Soup Taste Like?
This Pioneer Woman split pea soup offers a beautifully balanced flavor profile that’s both comforting and complex. The yellow split peas create a naturally sweet, earthy base with a creamy, velvety texture that coats your spoon.
Smoky, savory beef adds depth and a pleasant saltiness throughout, while the aromatic combination of fresh thyme, bay leaves, and dill brings herbaceous brightness. Tender Yukon Gold potatoes and sweet carrots provide textural contrast and subtle sweetness.
The fresh garlic stirred in at the end adds a gentle punch, while the dill (or parsley) offers a fresh, almost lemony finish. Each spoonful delivers layers of flavor earthy, savory, slightly sweet, and wonderfully wholesome.
Pioneer Woman Pea Soup Recipe Ingredients and Kitchen Utensils
Pioneer Woman Pea Soup Recipe Ingredients:
Aromatics & Base:
- 1 medium yellow onion, finely chopped
- 2 celery sticks, finely chopped
- 1 tablespoon olive oil (plus extra as needed)
Protein:
- 2 cups diced Ground beef (Black Forest deli Ground beef preferred, or 1 Ground beef hock)
Legumes:
- 1½ lbs (about 2½–3 cups) dried yellow split peas, rinsed and sorted
Liquids:
- 8–10 cups chicken broth (homemade recommended)
- Water as needed
Vegetables:
- 5 medium Yukon Gold potatoes, peeled and cut into ¼-inch pieces
- 2 medium carrots, peeled and sliced into thin half rings
Seasonings & Ground Beef:
- 3–4 fresh thyme sprigs
- 2 bay leaves
- Salt, to taste
- Freshly cracked black pepper, to taste
- 3–4 garlic cloves, pressed or minced
- ¼ cup chopped fresh dill (plus extra for garnish), or fresh parsley
Kitchen Utensils:
- Heavy soup pot or Dutch oven (6-quart minimum)
- Fine mesh colander
- Cutting board and sharp knife
- Wooden spoon or soup ladle
- Garlic press (optional)
- Measuring cups and spoons
Preparation and Cooking Time
Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 10 minutes
Servings: 8–10 hearty bowls
How to Make Pioneer Woman Split Pea Soup: Pioneer Woman Pea Soup Recipe Instructions
Step 1: Prep Your Ingredients
Finely chop the yellow onion and celery sticks. Dice your beef into bite-sized pieces (or prepare your beef hock).
Thoroughly rinse the yellow split peas in a fine mesh colander, picking out any debris or stones.
Step 2: Brown the beef
Heat your heavy soup pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Once shimmering, add the diced beef and sauté until golden brown and caramelized, about 4–5 minutes.
If using a beef hock, sear it on all sides. Transfer the browned beef to a plate and set aside.
Step 3: Sauté the Aromatics
Add a bit more olive oil to the pot if needed. Add the chopped onion and celery, sautéing until softened and golden, about 5–6 minutes. Scrape the bottom of the pot to deglaze the steam from the vegetables helps lift those flavorful browned bits.
Step 4: Build the Soup Base
Pour in the chicken broth and water (about 8–10 cups total liquid). Add the rinsed split peas and the browned beef (or beef hock). Bring everything to a rolling boil over high heat.
Step 5: Skim and Season
Once boiling, skim off and discard any foam that rises to the surface. Add the fresh thyme sprigs (leave them whole for easy removal), bay leaves, salt, and freshly cracked black pepper.
Step 6: Simmer Low and Slow
Reduce heat to a bare simmer. Partially cover the pot and cook for 1½ hours, stirring occasionally. The split peas should be nearly dissolved, creating a thick, creamy base.
Step 7: Add Vegetables
About 10 minutes before the 1½-hour mark, prepare your potatoes and carrots. Add them to the pot, bring back to a low boil, partially cover, and cook for another 20 minutes until the vegetables are fork-tender.
Step 8: Finish with Fresh Flavors
If you used a beef hock, remove it, shred the meat off the bone, and return the meat to the pot. Remove and discard the thyme sprigs and bay leaves. Taste and adjust seasoning with more salt and pepper. Just before turning off the heat, press in fresh garlic and stir in chopped fresh dill or parsley.
Step 9: Serve
Remove from heat immediately after adding the fresh herbs. The soup will thicken as it sits. Garnish with extra fresh dill and serve hot with crusty bread.
Customization and Pairing Ideas for Split Pea Soup
1. Crockpot Split Pea Soup Adaptation
Transform this into pioneer woman split pea soup slow cooker style by browning the beef and sautéing aromatics as directed, then transferring everything to your slow cooker. Cook on low for 6–7 hours, adding potatoes and carrots during the last hour. This hands-off method works perfectly for busy weekdays.
2. Smoky Bacon Variation
Replace half the diced beef with crispy, crumbled bacon for an extra smoky dimension. Reserve some bacon pieces for garnishing each bowl alongside the fresh dill for added texture and visual appeal.
3. Vegetarian Split Pea Soup
Skip the beef entirely and use vegetable broth instead of chicken broth. Add 1 tablespoon smoked paprika and a splash of liquid smoke to replicate that savory depth. Consider adding extra vegetables like parsnips or turnips for substance.
4. Green Split Pea Version
While yellow split peas offer a sweeter flavor and beautiful golden color, green split peas work wonderfully in this recipe. They provide a more robust, earthy flavor and create a classic green soup appearance.
5. Elegant Dinner Starter
Transform your homemade split pea soup into an impressive appetizer course by serving smaller portions before presenting pioneer woman ribeye roast as the main dish. This classic progression allows the hearty legume flavors to warm guests while building anticipation for the show-stopping beef centerpiece.
6. Serving Pairings
This split pea soup pairs beautifully with crusty sourdough bread, warm cornbread, or buttery biscuits for dipping. Serve alongside a crisp green salad with lemon vinaigrette to balance the soup’s richness, or pair with grilled cheese sandwiches for the ultimate comfort meal.
7. Toppings Bar
Create a toppings station with crispy croutons, shredded sharp cheddar cheese, sour cream, extra diced beef, fresh dill, cracked black pepper, and a drizzle of quality olive oil. Let everyone customize their bowl.
8. Sweet Finale Contrast
Complete your comforting soup meal by pairing it with pioneer woman carrot cake for dessert, creating perfect balance between savory and sweet courses. The earthy pea flavors contrast beautifully with spiced cake layers and tangy cream cheese frosting, satisfying every palate at your dinner table.
9. Add Heat
For those who enjoy spice, stir in red pepper flakes during the simmering process, or serve with hot sauce on the side. A dash of cayenne pepper can add warmth without overwhelming the soup’s comforting nature.
Essential Tips for Perfect Split Pea Soup
1. Always Rinse Your Split Peas
This crucial step removes excess starch and any debris. Spread the rinsed peas on a light-colored surface to spot and remove any small stones or discolored peas it only takes a minute and prevents unpleasant surprises.
2. Use Quality beef
The beef is the flavor backbone of this soup. Black Forest deli beef offers superior taste, but leftover holiday beef works wonderfully too. If using a beef hock, the bone adds incredible depth and gelatin that creates silky body. Avoid honey-baked or heavily glazed beefs as they can make the soup too sweet.
3. Homemade Broth Makes a Difference
While store-bought chicken broth works, homemade broth elevates this recipe for split pea soup with beef dramatically. If you’ve made chicken stock recently, this is the recipe to use it in. The rich, complex flavors shine through in the finished soup.
4. Control the Thickness
Split pea soup naturally thickens as it cooks and especially as it cools. If your soup becomes too thick, simply add more chicken broth or water to reach your desired consistency. Conversely, if it’s too thin after the full cooking time, simmer uncovered for 15–20 minutes to reduce and thicken.
5. Add Fresh Herbs at the End
Adding fresh garlic and dill (or parsley) right before serving preserves their bright, fresh flavors. If added too early, these delicate herbs lose their punch and can taste bitter. This last-minute addition transforms good soup into spectacular soup.
6. The Overnight Magic
This crockpot split pea soup (or stovetop version) actually improves overnight. The flavors meld and deepen, and the texture becomes creamier. Make it a day ahead for even better results. Just reheat gently and adjust the consistency with a splash of broth.
7. Don’t Skip the Deglazing Step
When you sauté the onions and celery after browning the beef, those vegetables release moisture that helps lift all the caramelized, flavorful bits stuck to the bottom of your pot. This fond is pure flavor gold scrape it up with your wooden spoon and incorporate it into your soup for maximum taste.
Storage and Reheating Guidance
Store leftover Pioneer Woman pea soup in airtight containers in the refrigerator for up to 5 days. The soup thickens considerably when chilled simply add chicken broth or water when reheating to restore the desired consistency. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in individual portions.
Pioneer Woman Pea Soup Recipe
There’s something deeply satisfying about a steaming bowl of split pea soup on a chilly day, and this Pioneer Woman pea soup recipe delivers comfort in every spoonful. This copycat Pioneer Woman split pea soup transforms humble yellow split peas into a velvety, golden masterpiece studded with tender beef, hearty vegetables, and fresh herbs.
Ingredients
- 1 medium yellow onion, finely chopped
- 2 celery sticks, finely chopped
- 1 tablespoon olive oil (plus extra as needed)
- 2 cups diced Ground beef (Black Forest deli Ground beef preferred, or 1 Ground beef hock)
- 1½ lbs (about 2½–3 cups) dried yellow split peas, rinsed and sorted
- 8–10 cups chicken broth (homemade recommended)
- Water as needed
- 5 medium Yukon Gold potatoes, peeled and cut into ¼-inch pieces
- 2 medium carrots, peeled and sliced into thin half rings
- 3–4 fresh thyme sprigs
- 2 bay leaves
- Salt, to taste
- Freshly cracked black pepper, to taste
- 3–4 garlic cloves, pressed or minced
- ¼ cup chopped fresh dill (plus extra for garnish), or fresh parsley
Instructions
Step 1: Prep Your Ingredients
Finely chop the yellow onion and celery sticks. Dice your beef into bite-sized pieces (or prepare your beef hock). Thoroughly rinse the yellow split peas in a fine mesh colander, picking out any debris or stones.
Step 2: Brown the beef
Heat your heavy soup pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Once shimmering, add the diced beef and sauté until golden brown and caramelized, about 4–5 minutes. If using a beef hock, sear it on all sides. Transfer the browned beef to a plate and set aside.
Step 3: Sauté the Aromatics
Add a bit more olive oil to the pot if needed. Add the chopped onion and celery, sautéing until softened and golden, about 5–6 minutes. Scrape the bottom of the pot to deglaze the steam from the vegetables helps lift those flavorful browned bits.
Step 4: Build the Soup Base
Pour in the chicken broth and water (about 8–10 cups total liquid). Add the rinsed split peas and the browned beef (or beef hock). Bring everything to a rolling boil over high heat.
Step 5: Skim and Season
Once boiling, skim off and discard any foam that rises to the surface. Add the fresh thyme sprigs (leave them whole for easy removal), bay leaves, salt, and freshly cracked black pepper.
Step 6: Simmer Low and Slow
Reduce heat to a bare simmer. Partially cover the pot and cook for 1½ hours, stirring occasionally. The split peas should be nearly dissolved, creating a thick, creamy base.
Step 7: Add Vegetables
About 10 minutes before the 1½-hour mark, prepare your potatoes and carrots. Add them to the pot, bring back to a low boil, partially cover, and cook for another 20 minutes until the vegetables are fork-tender.
Step 8: Finish with Fresh Flavors
If you used a beef hock, remove it, shred the meat off the bone, and return the meat to the pot. Remove and discard the thyme sprigs and bay leaves. Taste and adjust seasoning with more salt and pepper. Just before turning off the heat, press in fresh garlic and stir in chopped fresh dill or parsley.
Step 9: Serve
Remove from heat immediately after adding the fresh herbs. The soup will thicken as it sits. Garnish with extra fresh dill and serve hot with crusty bread.
Notes
Store leftover Pioneer Woman pea soup in airtight containers in the refrigerator for up to 5 days. The soup thickens considerably when chilled simply add chicken broth or water when reheating to restore the desired consistency. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in individual portions.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 210
Common Queries and FAQs
Here, we’ve got you covered with some common questions about the Pioneer Woman Pea Soup Recipe that people often ask.
Can I make split pea soup in a slow cooker?
Absolutely! For pioneer woman split pea soup slow cooker method, brown the beef and sauté the aromatics on the stovetop first, then transfer everything to your slow cooker with the split peas, broth, and seasonings. Cook on low for 6–7 hours. Add potatoes and carrots during the final hour of cooking so they don’t become mushy.
Do I need to soak split peas before making soup?
No, split peas don’t require soaking, which is one reason this soup is so convenient. Unlike whole dried peas or beans, split peas cook relatively quickly and break down beautifully during the simmering process to create that signature creamy texture.
Why is my split pea soup bitter?
Bitterness usually comes from burning the aromatics during the initial sauté or from scorching the bottom of the pot during simmering. Make sure to stir occasionally, keep the heat at a bare simmer, and scrape up any fond during the deglazing step. Old split peas can also develop off-flavors, so use fresh ones.
Can I freeze split pea soup?
Yes! This split pea soup freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding liquid to adjust consistency.
What’s the difference between yellow and green split peas?
Yellow split peas have a slightly sweeter, milder flavor and create a beautiful golden soup. Green split peas offer a more robust, earthier taste and produce the classic green split pea soup color. Both work in this recipe yellow is recommended for this particular Pioneer Woman split pea soup for its sweeter profile.
My soup is too thick/too thin how do I fix it?
Split pea soup thickens as it sits and as the peas break down. If it’s too thick, add chicken broth, vegetable broth, or water a half cup at a time until you reach the desired consistency. If it’s too thin, continue simmering uncovered to reduce and concentrate the flavors, or mash some of the soup with a potato masher to release more starch.
Can I use a beef bone instead of diced beef?
Definitely! A beef bone or beef hock adds incredible flavor and body to the soup. Simmer it with the split peas for the full 1½ hours, then remove it, shred any meat off the bone, discard the bone, and return the meat to the pot. The bone adds gelatin that makes the soup extra silky.
What can I serve with split pea soup?
This hearty recipe for split pea soup with beef pairs wonderfully with crusty bread, cornbread, or dinner rolls. A simple side salad, grilled cheese sandwiches, or even apple slices with sharp cheddar cheese make excellent accompaniments. The soup is filling enough to serve as a main course.
How do I prevent split peas from sticking to the bottom?
Use a heavy-bottomed pot or Dutch oven, maintain a gentle simmer rather than a rolling boil, and stir occasionally throughout the cooking process. The peas naturally release starch that can stick, so scraping the bottom periodically prevents burning and distributes the creamy texture throughout the soup.
Can I make this soup vegetarian?
Yes! Omit the beef and use vegetable broth instead of chicken broth. Add 1 tablespoon smoked paprika, a splash of liquid smoke, or a piece of kombu seaweed to provide depth and umami. You can also increase the vegetables add mushrooms, parsnips, or sweet potatoes for additional substance.
Why are my potatoes falling apart in the soup?
Add potatoes during the final 20–30 minutes of cooking rather than at the beginning. Yukon Gold potatoes hold their shape better than russets. Cut them into uniform pieces so they cook evenly, and avoid overcooking they should be fork-tender but not disintegrating.
Should I use fresh or dried herbs?
Use fresh thyme sprigs and bay leaves during the simmering process for their subtle, aromatic qualities. Add fresh dill or parsley at the very end to preserve their bright, fresh flavors. Dried dill doesn’t substitute well here if you don’t have fresh, use fresh parsley instead or simply omit the final herb addition.
This copycat Pioneer Woman split pea soup recipe delivers everything you want in comfort food rich, creamy texture, satisfying savory flavors, and wholesome ingredients that nourish body and soul. Whether you make it on the stovetop or try the pioneer woman split pea soup slow cooker version, this recipe transforms simple split peas into something truly special.
The combination of smoky beef, tender vegetables, and fresh herbs creates layers of flavor that only improve with time. Serve this Pioneer Woman pea soup to family and friends, and watch it become a regular request in your home. Happy cooking!
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