🍲 German split pea soup
Erbsensuppe is a thick German soup of yellow or green split peas simmered with potato, carrot and onion until creamy, seasoned with marjoram and served with slices of smoked sausage. It is hearty, smoky and warming, often eaten as a one-bowl meal in cold weather.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g dried split peas, rinsed
- 1.5 l water or vegetable stock
- 300 g potatoes, diced
- 2 carrots, diced
- 1 onion, chopped
- 200 g smoked beef or chicken sausage, sliced
- 1 tsp dried marjoram
- 1 tsp oil, salt, pepper
Method
- Soften the onion in the oil, add the peas and water and simmer for 45 minutes.
- Add potatoes and carrots and cook 25 minutes more, until the peas fall apart.
- Mash or blend part of the soup for a creamy texture; season with marjoram, salt and pepper.
- Warm the sausage slices in the soup for 5 minutes before serving.
How to make it lighter
- Halve the sausage and let the peas carry the bowl; they are naturally filling.
- Choose a lean chicken sausage if available.
- Add extra carrot and onion to the pot for more volume per bowl.
History
Pea soup has long been a staple of German home cooking, and it is still ladled from large kettles at street fairs and public events.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →