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Pea soup with meat

Hearty Pea Soup with Beef

A hearty, meaty soup for a nourishing, flavorful lunch. I've loved fresh peas and anything made with dried peas ever since childhood — going all the way back to the pea purée in kindergarten. That's why, at least once every two weeks, I make pea soup with beef from my mom's recipe.

Valeria

Recipe author

Composition / ingredients

Servings:

Cumin (ground)

Peas (or 450; split, shelled)

400

Beef (5 ribs)

600

Onion

Vegetable oil

Salt

Water

3.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 5 g

Fats 17 % 2 g

Carbohydrates 42 % 5 g

53 kcal

GI: 100 / 0 / 0

Cooking method

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Now let me walk you through this dish. Start by rinsing the beef ribs thoroughly under running water. Cut them into pieces, cover with cool water, and set them over the heat. When the water boils, lower the flame and cook until the beef is fully tender. Now remove the meat from the broth and add the pre-rinsed peas. Cook the peas for 25–30 minutes. Next, finely chop the onion. Heat the vegetable oil in a skillet, add the onion, and sauté it until translucent along with the ground cumin. Add this whole mixture to the pot of peas. Let the soup come to a boil, take it off the heat, and let it cool. Then purée it in a blender and pour it back into the pot. Add the chopped pieces of meat to the soup and bring it back to a boil. Ladle the finished soup into bowls and serve garnished with fresh herbs.