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German Split Pea soup with bacon
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5 from 8 votes

German Split Pea Soup with Bacon

An authentic German pea soup recipe with bacon, potatoes and carrots. Optional serve with sausages.
Course Main Course, Soup
Cuisine German
Prep Time 10 minutes
Cook Time 2 hours
Servings 4 people
Calories 672kcal
Author Marita

Ingredients

  • 250 gr dried split peas 1 cup or 9 oz
  • 750 ml water 3 cups or 25 fl oz
  • 3 carrots around 250 gr or 9 oz
  • 3 potatoes around 150 gr or 9 oz
  • 1 stick leeks
  • 150 g smoked bacon 5 oz
  • 1 teaspoon marjoram you can substitute it with 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.

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