German Pea Soup
Warm up with the heartiness of German Pea Soup, a comforting classic that's brimming with rich flavors and rustic charm. This traditional dish features tender dried split peas simmered to perfection alongside chunks of creamy potatoes, sweet carrots, and aromatic celery. The addition of smoky sausage, such as kielbasa or Mettwurst, infuses the soup with robust depth, while bay leaves and a touch of butter elevate the savory profile. Slowly cooked in a flavorful chicken or vegetable stock, the soup achieves a velvety texture that's irresistibly satisfying. Perfect for cozy dinners or chilly afternoons, this one-pot wonder is as filling as it is wholesome. Garnished with fresh parsley for a pop of brightness, German Pea Soup pairs beautifully with a slice of crusty bread or hearty rye. With its easy preparation and soul-warming ingredients, this recipe promises to become a family favorite!
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Recipe Information
Ingredients
- 250 grams Dried split peas
- 200 grams Smoked sausage (like kielbasa or Mettwurst)
- 2 medium Potatoes
- 2 medium Carrots
- 1 large Celery stalks
- 1 large Onion
- 2 pieces Bay leaves
- 1.5 liters Chicken or vegetable stock
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley
Instructions
Rinse the split peas thoroughly under cold water and set aside.
Peel and dice the potatoes, carrots, and onion into small cubes. Slice the celery into thin pieces.
In a large pot, melt the butter over medium heat. Add the diced onion, and cook until translucent, about 5 minutes.
Add the carrots, celery, and potatoes to the pot, stirring to coat them in the butter. Cook for another 3-4 minutes.
Add the rinsed split peas, chicken or vegetable stock, and bay leaves to the pot. Stir everything together and bring to a boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for about 1 hour. Stir occasionally to prevent sticking.
Slice the smoked sausage into bite-sized pieces. Add the sausage to the pot after the soup has simmered for 1 hour.
Continue simmering the soup for another 20-30 minutes, or until the split peas and vegetables are soft and the soup has thickened.
Remove the bay leaves and season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 9603 mg | 418% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 80.6 g | 288% | |
| Total Sugars | 47.0 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6261 mg | 133% | |
*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.
