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.
Cut the pork and bacon into small, bite-sized pieces. Salt and pepper the pork.
250 g pork chops83 ⅓ g baconpepper, saltHeat 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.
⅓ onion⅔ Tbsp olive oilAdd 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.
⅔ bay leaves166 ⅔ g dried peasIn the meantime , prep the remaining vegetables and potatoes by cutting them into medium-sized pieces.
⅔ carrots⅔ celery stalks⅓ leek1 ⅓ potatoesSauté 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.
⅔ Tbsp olive oilAdd a handful of chopped parsley to your split pea soup and season to taste with salt and pepper.
pepper, salt⅓ handful parsley
