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.
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Cut the pork and bacon into small, bite-sized pieces. Salt and pepper the pork.
750 pork chops
250 bacon
0 pepper, salt
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
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
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
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
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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