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.
g pork chops
g bacon
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.
onion
tbsp 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.
bay leaves
g dried peas
In the meantime , prep the remaining vegetables and potatoes by cutting them into medium-sized pieces.
carrots
celery stalks
leek
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.
tbsp olive oil
Add a handful of chopped parsley to your split pea soup and season to taste with salt and pepper.
pepper, salt
handful parsley
