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Hamburger Stew with Split Peas and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup dried green split peas, rinsed
  • 3 carrots, sliced into rounds
  • 4 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the rinsed split peas, sliced carrots, beef broth, diced tomatoes, and dried thyme.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 to 50 minutes, stirring occasionally.
  • Taste and season with salt and pepper. Continue simmering uncovered for 10 more minutes if you want a thicker consistency.

Notes

Rinse the split peas well before adding them to remove any debris and help them cook evenly. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to three days and reheat nicely on the stove.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife