German Split Pea Soup
Warm, comforting, and brimming with rustic flavors, German Split Pea Soup is the ultimate hearty one-pot meal perfect for chilly days. Featuring protein-packed yellow split peas, smoky slices of sausage like kielbasa or bratwurst, and crispy bits of bacon, this soup is a satisfying blend of rich, savory goodness. Tender carrots, celery, and potatoes add earthy sweetness, while aromatic thyme and bay leaf infuse the broth with depth. Cooked to tender perfection and slightly mashed for a creamy consistency, this dish is ideal for meal prepping or feeding a hungry crowd. Serve it steaming hot with crusty bread or traditional German rye for a true taste of comfort food. Whether you're craving a taste of Germany or looking for a nourishing winter soup, this recipe is sure to delight!
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Recipe Information
Ingredients
- 2 cups yellow split peas
- 8 cups water
- 12 oz smoked sausage (e.g., kielbasa or bratwurst)
- 4 oz bacon, chopped
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 3 garlic cloves, minced
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Rinse the split peas under cold running water until the water runs clear. Set aside.
In a large heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté in the bacon fat for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed split peas, water, bay leaf, thyme sprigs, salt, and black pepper to the pot. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, add the cubed potatoes and smoked sausage to the pot. Continue simmering for an additional 30 minutes, or until the peas and potatoes are tender.
Remove the thyme sprigs and bay leaf from the soup. Adjust seasoning with more salt and pepper if needed.
For a slightly creamier texture, use the back of a spoon to mash some of the peas and potatoes against the side of the pot, or use an immersion blender to partially puree the soup.
Stir in the cooked bacon just before serving. Ladle the soup into bowls and garnish with chopped parsley, if desired.
Serve hot with crusty bread or traditional German rye bread on the side.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 8.6 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1213 mg | 26% | |
*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.
