German Split Pea Soup (Erbsensuppe)
An authentic German Split Pea Soup or Erbsensuppe recipe that you will want to make again and again. This classic, hearty soup has been a staple in German kitchens for generations, celebrated for its rich flavors and nutritious but budget-friendly ingredients.
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Full of delicious flavor from many root vegetables like potatoes and split peas, this is a very satisfying soup recipe.
This erbsensuppe, or German split pea soup, is a perfect use of your leftover ham. You can also make this soup with sausage if you wish.
If you love German soups, try my liver dumpling soup, German sauerkraut soup, German potato soup — and try making some German bread dumplings which are perfect to serve inside a bowl of hot soup!
Another similar soup (also uses leftover ham and bacon) is my Istrian Jota which also has the addition of sauerkraut and beans.
If you love authentic German cuisine, try some of my main courses like rouladen and brats and sauerkraut, or some of my side dishes like rotkohl (braised red cabbage), spaetzle, or the cheesy version — käsespätzle!
Ingredient Notes, Substitutions, & Variations
The quantities of each ingredient are listed in the printable recipe card below; this section will help you make the best authentic German spit pea soup with your ingredients.
- Suppengrün | The German soup trinity of carrots, leeks, and celeriac is the base to most soups, sauces, and marinades. You can use celery or lovage instead of celeriac; about 2-3 ribs of either will suffice.
- Potatoes | Diced. To thicken the soup and make it even heartier and tastier. I love russet potatoes for soups.
- Split Peas | Dry split peas require 8-10 hours of soaking beforehand. If you forget to soak them, this soup will require an additional 1-2 hours of cooking time to soften the split peas, so I suggest you start this recipe the night before you plan to make it or first thing in the morning.
- Ham | Diced. Great use for leftover ham! Use sausage instead if you prefer; even kielbasa will work here. A smoked ham hock is a delicious substitute.
- Bacon | Diced. Adds a smoky, savory, extra-delicious element to this soup.
- Oil or Fat | To saute the veggies. I use pastured lard, tallow, or ghee, but whatever oil or fat you prefer will work too.
- Liquid | A homemade bone broth or stock is always my preference. For this soup chicken or beef will both work perfectly. You can use water, but if you do, I recommend adding a stock cube.
- Fresh Parsley | To serve. You may also add some during cooking towards the end.
Instructions
Step 1: Prep all of your ingredients and use this photo as a reference for how the vegetables should be chopped, diced, and prepped to prepare them for cooking.
Don’t forget that dry split peas must be soaked for 8-10 hours, or you will need to add an additional 1-2 hours of cooking time to the recipe.
Dice your bacon and ham too.
Step 2: Heat fat or oil in a large pot, and fry the onion and bacon until the onion is translucent and the bacon is golden.
Add the carrot, celeriac, and leek. Stir everything, then sauté for around 5 minutes as well.
Step 3: Add the soaked split peas – including the water they soaked in – to the pot. Pour enough stock into the pot to cover its contents. In my case, this is around 3 cups of broth.
Add bay leaf, a small pinch of salt, and pepper (don’t forget the meat will also add salt to the water, and you may be using salted broth, so taste first).
Bring it to a boil and then lower to a simmer (if the water gets foamy remove the foam with a spoon).
Cover and let this cook for about 30 minutes. Stir occasionally. Add the potatoes and cook for 30 minutes more, partially covered and stirring occasionally.
Step 4: Uncover and check for salt and pepper. If the soup is too thin, simmer it uncovered until more water evaporates to your liking.
This soup can be quite thick and dense or more watery — it depends on how you prefer to eat it.
At the end of cooking time, the split peas will be soft and falling apart; now, you can stir in the leftover chopped ham.
Garnish with fresh parsley and serve with rustic fresh bread.
FAQ
Refrigerating:
Cool Down Quickly: Before refrigerating, allow the soup to cool down to room temperature quickly to prevent bacterial growth. You can do this by placing the pot in a sink filled with icy or very cold water. Once cooled, transfer the soup into an airtight container. Store the container in the refrigerator immediately. The soup should be consumed within 3 to 4 days for the best quality and safety.
Freezing:
Cool It Down: As with refrigerating, let the soup cool to room temperature quickly.
For convenience, freeze the soup in individual portions or in amounts you’re likely to use at one time. This makes it easier to thaw only what you need. Transfer the soup into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space at the top of containers as the soup will expand when frozen.
Write the date and contents on the container. This will help you keep track of how long the soup has been frozen. The soup can be frozen for up to 6 months for the best quality.
To reheat both refrigerated and frozen German Split Pea Soup:
Refrigerated Soup:
Stovetop: Warm the soup over medium heat, stirring occasionally, until heated through.
Microwave: Place in a microwave-safe dish, cover loosely, and heat on high, stirring every minute, until hot.
Frozen Soup:
Refrigerator: Thaw overnight in the fridge.
Microwave: Use the defrost setting for quicker thawing.
Reheating: Follow the same steps as for refrigerated soup once it’s thawed.
General Tips:
If the soup has thickened in storage, add water or stock to adjust consistency.
More of My German Recipes
Ingredients
- 2 cups split peas Yellow, green or mixed. Rinsed well and picked over for debris and dirt and then soaked for 8-10 hours in water.
- ¾ cups diced bacon
- ¾ cups diced ham
- 1 large yellow onion Diced small
- 2 medium carrots Diced small
- 1 leek Sliced thinly into rings.
- 1.5 cups celeriac Or two ribs celery, chopped small.
- 3 medium russet potatoes Chopped small.
- 2 cups chicken or beef stock Or water and a stock cube.
- 1 tablespoon oil or fat Lard, tallow, ghee, olive oil all work.
- ½ cups fresh parsley Chopped.
- 1 bay leaf
- Salt & Pepper to taste.
Instructions
- Prep all of your ingredients: dice bacon and ham, onion, carrots, potatoes, thinly slice leeks into rounds. Don't forget that dry split peas must be soaked for 8-10 hours, or you will need to add an additional 1-2 hours of cooking time to the recipe.
- Heat fat or oil in a large pot, and fry the onion and bacon until the onion is translucent and the bacon is golden.
- Add the carrot, celeriac, and leek. Stir everything, then sauté for around 5 minutes as well.
- Add the soaked split peas – including the water they soaked in – to the pot. Pour enough stock into the pot to cover its contents. In my case, this is around 3 cups of broth.
- Add bay leaf, a small pinch of salt, and pepper (don’t forget the meat will also add salt to the water, and you may be using salted broth, so taste first).
- Bring it to a boil and then lower to a simmer (if the water gets foamy remove the foam with a spoon).
- Cover and let this cook for about 30 minutes. Stir occasionally.
- Add the potatoes and cook for 30 minutes more, partially covered and stirring occasionally.
- Uncover and check for salt and pepper. If the soup is too thin, simmer it uncovered until more water evaporates to your liking.
- At the end of cooking time, the split peas will be soft and falling apart; now, you can stir in the leftover chopped ham. This soup can be quite thick and dense or more watery — it depends on how you prefer to eat it.
- Garnish with fresh parsley and serve with rustic fresh bread.
Nutrition
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