German Split Pea Soup with Bacon
An authentic German pea soup recipe with bacon, potatoes and carrots. Optional serve with sausages.
Servings 4 people
Calories 672kcal
Ingredients
- 250 gr dried split peas
- 750 ml water
- 3 carrots around 250 gr or 9 oz
- 3 potatoes around 150 gr or 9 oz
- 1 stick leeks
- 150 g smoked bacon
- 1 teaspoon marjoram or sage
- 1 bay leaf
- salt to taste
Optional to serve
- 4 sausages frankfurters, bockwurst, any smoked sausage, or some polish sausage
- 4 slices of bread or crusty rolls
- 1 teaspoon fresh parsley
Instructions
- Cook the split peas according to package instructions in the water and with the bay leaf. I cooked mine for about 90 minutes.
- In the meantime prepare the vegetables. Peel the carrots and potatoes. Then chop into 1-2 cm cubes. Chop the leaks into 1-2 cm slices.
- Add the vegetables, bacon and marjoram to the cooked split peas and cook for about 20 minutes.
- Add salt and pepper to taste.
- Now add in your sausages if using. Let them warm up in the soup for around 5 minutes. Do not let them boil, as they might split.
- Before serving add the fresh parsley and check the seasoning.
- Serve with a crusty roll or a slice of rye bread.
Video
Notes
You can also use whole dried peas for this soup. They need to be soaked for 12 hours prior to cooking, and take 2 hours to boil.
Nutrition
Calories: 672kcal | Carbohydrates: 71g | Protein: 40g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 940mg | Potassium: 1773mg | Fiber: 21g | Sugar: 8g | Vitamin A: 7813IU | Vitamin C: 36mg | Calcium: 86mg | Iron: 5mg
