The BEST Split Pea Soup

Serves 6
15 mins prep
105 mins cook
120 mins total

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.

0 servings


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  1. Cut the pork and bacon into small, bite-sized pieces. Salt and pepper the pork.

    750 pork chops

    250 bacon

    0 pepper, salt

  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.

    1 onion

    2 olive oil

  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.

    2 bay leaves

    500 dried peas

  4. In the meantime , prep the remaining vegetables and potatoes by cutting them into medium-sized pieces.

    2 carrots

    2 celery stalks

    1 leek

    4 potatoes

  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.

    2 olive oil

  6. Add a handful of chopped parsley to your split pea soup and season to taste with salt and pepper.

    0 pepper, salt

    1 parsley

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The BEST Split Pea Soup - Dirndl Kitchen