The BEST Split Pea Soup
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.
What you need
oz dried beans
oz pork chop
oz bacon, cut into small pieces
onion, medium diced
carrot, large carrots, cut into slices or medium dice
celery stalk, medium diced
leek, discard green parts and roots, cut into 1/2 inch rings
tbsp olive oil
potato, large, medium diced
salt & pepper, to taste
parsley, chopped, plus more for garnish
Instructions
0 Cut the pork and bacon into small, bite-sized pieces. Salt and pepper the pork. 4 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 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 In the meantime , prep the remaining vegetables and potatoes by cutting them into medium-sized pieces. 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. 3 Add a handful of chopped parsley to your split pea soup and season to taste with salt and pepper.View original recipe
