Split Pea Hamburger Soup
Creamy Split Pea Hamburger Soup done in the Instant Pot or your slow cooker! This hearty soup is chock full of protein and iron and is delicious!
Servings: 8
Calories: 273kcal
Ingredients
- 1 pound lean ground beef
- 1 medium white onion diced
- 2 teaspoons minced garlic
- 8 cups chicken broth
- 4 medium russet potatoes peeled and diced
- 2 medium carrots peeled and diced
- 1 cup dry green split peas rinsed and cleaned
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 2 large bay leaves
Instructions
Slow Cooker Instructions
- In a medium frying pan, fry up the ground beef and onions until translucent. Once done, drain the grease then return to the heat. Add the garlic and saute for another 2 minutes. Once done, place in the bottom of your slow cooker.
- Mix in the remaining ingredients. Cover and cook on low for 8-10 hours or on high for 4-6.
- Stir the soup to disperse the peas evenly throughout the soup and serve.
Instant Pot Instructions
- Press the saute button on your Instant Pot and place the ground beef and onions inside. Proceed to fry up the ground beef and onions until translucent. Once done, drain the grease then return to the Instant Pot. Add the garlic and saute for another 2 minutes.
- Mix in the remaining ingredients.
- To pressure cook, press the soup button and choose 45 minutes. Turn the top knob to "sealing" and let it pressure cook.
- When done let the Instant Pot naturally release pressure and wait until it's done to take off the lid. The extra cooking time will not matter or affect the end result.
- Stir the soup to mix the peas throughout and serve.
Notes
Recipe time will depend on if you are using the slow cooker or the instant pot.
Nutrition
Calories: 273kcal | Carbohydrates: 38g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 930mg | Potassium: 996mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2592IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 4mg