Green Split Pea Potato Soup Erbsensuppe
Warm, hearty, and soul-soothing, Green Split Pea Potato Soup Erbsensuppe is a classic German-inspired dish that’s perfect for chilly days. This rustic soup combines protein-rich green split peas with tender potatoes, carrots, celery, and fragrant herbs like thyme and bay leaf, simmered to perfection in a blend of vegetable broth and water. A hint of smoked paprika adds a subtle depth of flavor, while the creamy texture is achieved naturally as the peas break down during the cooking process. With just 15 minutes of prep time and a slow simmer for maximum flavor infusion, this one-pot meal is both comforting and nourishing. Garnish with fresh parsley and serve with crusty bread for a wholesome, plant-based dinner that’s as satisfying as it is simple. Keywords: green split pea soup, potato soup, Erbsensuppe recipe, vegetarian soup, German soup, hearty one-pot meals.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups green split peas
- 6 cups water
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 medium, peeled and cubed potatoes
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Rinse the green split peas thoroughly under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened but not browned.
Add the rinsed split peas, water, and vegetable broth to the pot. Stir to combine.
Add the cubed potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir well.
Bring the soup to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
Cover the pot with a lid and cook for 60-70 minutes, stirring occasionally, until the split peas and potatoes are tender and the soup has reached a creamy consistency.
Remove and discard the bay leaf.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 11.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 755 mg | 16% | |
*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.
