Erbsensuppe
Hearty German split pea soup with smoked sausage and vegetables.
15 mins
Prep Time
1 hour 30 mins
Cook Time
4
Servings
Ingredients
- 2 cups dried split peas
- 1 smoked sausage (such as kielbasa), sliced
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 potato, diced
- 4 cups vegetable or chicken broth
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Rinse the split peas under cold water and drain well.
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add the split peas, diced potato, broth, water, bay leaves, and thyme to the pot. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
Add the sliced smoked sausage to the pot. Continue simmering for another 30 minutes until the peas are fully softened and the soup has thickened.
Remove bay leaves. Season with salt and pepper to taste. If the soup is too thick, add a little more water.
Serve hot with crusty bread on the side.
Chef's Tips
- Soaking Peas: For faster cooking, soak the split peas in water for 2 hours before cooking.
- Vegetarian Option: Omit the sausage and use vegetable broth for a vegetarian version.
- Texture: For a smoother soup, blend half of it with an immersion blender before adding the sausage.
- Storage: This soup tastes even better the next day. Store in the fridge for up to 3 days.
- Garnish: Top with fresh parsley or a dollop of sour cream before serving.
