The BEST Split Pea Soup
This split pea soup I grew up with in Germany is hearty and comforting. It is loaded with protein-packed split peas, seared pork chops and bacon, and tons of vegetables. The meat can be skipped to make this Erbensuppe (the German name for it) vegetarian and vegan. I have perfected and simplified the recipe over the years and I know you'll love it! Along with my lentil soup, it's one of the most budget-friendly and healthy ways to feed a crowd in the colder months.
- Prep time
- 15 min
- Cook time
- 1 hr 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g dried peas
- 750 g pork chops
- 250 g bacon (cut into small pieces)
- 1 onion (medium diced)
- 2 bay leaves
- 2 carrots (large carrots, cut into slices or medium dice)
- 2 celery stalks (medium diced)
- 1 leek (discard green parts and roots, cut into 1/2 inch rings)
- 2 Tbsp olive oil
- 4 potatoes (large, medium diced)
- pepper, salt (to taste )
- 1 handful parsley (chopped, plus more for garnish)
Instructions
- 1
Cut the pork and bacon into small, bite-sized pieces. Salt and pepper the pork.
- 2
Heat 1 tablespoon of olive or avocado oil in a large soup pot over medium high heat. Sear the meat on all sides with the bacon until browned. Remove the meat and sauté the onion until starting to brown.
- 3
Add back the meat and 2 quarts of water, the peas and the bay leaves and cook for 60 minutes on medium low heat, stirring every 15 minutes or so.
- 4
In the meantime , prep the remaining vegetables and potatoes by cutting them into medium-sized pieces.
- 5
Sauté in one tablespoon of oil for a couple of minutes, and then add to the meat and peas. Simmer for 15 more minutes and stir occasionally.
- 6
Add a handful of chopped parsley to your split pea soup and season to taste with salt and pepper.