Erwtensoep Green Pea Pigs Feet Frankfurter Soup
Warm up your winter with a hearty bowl of Erwtensoep, a classic Dutch green pea soup featuring pigs' feet, smoky bacon, and juicy frankfurters. This rich and comforting dish combines the earthy flavor of split peas with a medley of tender vegetables, creating a thick, creamy texture that's deeply satisfying. Simmered to perfection with aromatic bay leaves and thyme, the soup is given layers of flavor by the addition of meaty pigs' feet and smoky pork belly, with frankfurters added at the end for a savory finish. Perfect as a filling meal, this traditional recipe is best served piping hot, garnished with fresh parsley, and paired with crusty rye bread. It's a wholesome, protein-packed soup that’s sure to become a family favorite. Ideal for slow-cooking enthusiasts and fans of hearty European stews, this Erwtensoep is the ultimate comfort food for cold days.
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Recipe Information
Ingredients
- 500 grams Dried green split peas
- 2 pieces Pigs' feet (cleaned and halved)
- 200 grams Smoked bacon or pork belly
- 4 pieces Frankfurters (or smoked sausages)
- 2 large Potatoes (peeled and diced)
- 1 large Carrot (peeled and diced)
- 2 medium Leeks (cleaned and sliced thin)
- 3 stalks Celery stalks (diced)
- 1 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 liters Water or chicken stock
- 2 pieces Bay leaves
- 2 sprigs Fresh thyme (optional)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Rinse the split peas under cold water until the water runs clear. Set aside.
In a large pot, combine the cleaned pigs’ feet, smoked bacon, and water or chicken stock. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Add the rinsed split peas, bay leaves, and thyme. Reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Remove the pigs’ feet from the pot and set them aside to cool. Once cooled, pick off any meat and return the meat to the soup. Discard the bones.
Add the diced potatoes, carrot, leeks, celery, onion, garlic, salt, and black pepper to the soup. Stir well and let it simmer for another 45 minutes, stirring occasionally, until the vegetables are tender and the soup becomes thick and creamy.
Slice the frankfurters into bite-sized pieces and add them to the pot during the final 15 minutes of cooking.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with fresh parsley. Erwtensoep is traditionally paired with crusty rye bread and smoked sausage slices on the side.
Nutrition Facts
Calories |
4512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 8382 mg | 364% | |
| Total Carbohydrate | 471.8 g | 172% | |
| Dietary Fiber | 144.8 g | 517% | |
| Total Sugars | 62.4 g | ||
| Protein | 274.2 g | 548% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 9664 mg | 206% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
