Split Pea and Ground Beef Soup is old-fashioned goodness and a comfort food even kids love – our family favorite recipe for decades!

This post may contain affiliate links – please see our Disclosure

It was cold and miserable when I opened the door this morning — perfect weather for a slow-cooker of Split Pea and Ground Beef Soup.

Look at that bare tree — no leaves. Winter felt like it had arrived, even though autumn only just ended. We always complain about the heat in summer and then wish we could layer up in winter. No matter how many layers you wear, cold still feels cold. Then, when the cold is gone, we miss it again — that’s life.

Today was my daughter’s first day at a real job. She’s studying and wanted to work, so she started this morning. I felt sorry for her that the weather was so bleak on her first day, but she knows how to layer and was fine. My son left an hour earlier; even though they’re grown, I still worry and want them warm and looked after.

On days like this, soup is exactly what you want. My granny used to make split pea soup whenever we were cold or not feeling well. I remember curling up with a book while she made that green soup. Even as a child I loved it — which is lucky because many kids avoid green foods, yet my son always asks for this soup.

No matter the season, my daughter often texts: “Mom, I’m craving your Split Pea Soup!” It’s a family favorite that’s been made the same way for decades.

~~ Quick PIN Link ~~

Split Pea and Ground Beef Soup (Slow-Cooker)

Linda Nortje

Split Pea and Ground Beef Soup is old-fashioned goodness and a comfort food even kids love – our family favorite recipe for decades!

4.86 from 7 votes

Print Recipe
Pin Recipe

Course Soup

Cuisine South-African

Prep Time 15 mins

Cook Time 12 hrs

Total Time 12 hrs 15 mins

Servings 8 People

Calories 267.6 kcal

Ingredients

500 g Split Peas (16 oz) (found with the lentils and beans)
3 Large Onions chopped
12 cups Cold Water (a little less may be needed) – see instructions
4 Medium Potatoes
1 cup Lean Ground Beef raw
Salt and White Pepper to taste

Instructions

Evening before: Rinse the split peas in a colander under cold running water.
Place the rinsed split peas into the slow cooker (a smaller 3‑liter cooker works well for this quantity).
Add the chopped onions and pour in cold water, leaving about a 2.5 cm (1 inch) gap from the top.
Set the cooker on low and let it cook overnight.
Next morning: you’ll wake to a lovely aroma. Peel and cube the potatoes and add them to the slow cooker along with the ground beef.
Stir well. The split peas will be thick by now; break up any lumps of meat as you mix.
Keep the cooker on low if you plan to eat the soup for dinner, or switch to high if serving for lunch between 12 and 2. The soup needs no further attention until just before serving.
A few minutes before serving: use a potato masher to mash the soup slightly — everything will be very soft and it becomes a thick, comforting soup. Season with salt and white pepper to taste, starting conservatively and adjusting as needed.