When the chill of winter sets in, few things feel as comforting and satisfying as a steaming bowl of soup. And when it comes to rich, savory, and fulfilling soups, German Split Pea Soup takes the crown. Known as Erbsensuppe in Germany, this traditional dish is a favorite in many homes, especially when the weather turns cold and your body craves something both nourishing and warming.
But this isn’t just any ordinary soup-it’s thick, hearty, and packed with flavors that seem to slowly reveal themselves the longer you simmer it. The beauty of German Split Pea Soup lies in its simplicity. You’ll find no fancy frills here, just ingredients that work in perfect harmony, creating a meal that leaves you feeling satisfied and cozy.
In this guide, we’ll take a deep dive into how to make German Split Pea Soup from scratch, what ingredients to use, expert tips, and even some tasty variations to keep the dish exciting.
German Split Pea Soup Recipe
Ready to make a dish that could rival the best comfort foods? Here’s a tried-and-true recipe for German Split Pea Soup that will make you feel like you’re sitting in a cozy Bavarian kitchen, enjoying the warmth of a fire and the aroma of a slow-cooked meal.
Ingredients Needed
You’ll find that the ingredients for this soup are surprisingly simple yet pack a punch when combined. Here’s what you’ll need to make a big pot of this traditional German soup:
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Green Split Peas: 2 cups
- These are the heart of the soup. Split peas break down easily while cooking, giving the soup its signature creamy texture.
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Ham Hock: 1 large (or you can substitute with smoked ham, if preferred)
- This adds that deep, smoky flavor that is a cornerstone of the dish. The ham hock also infuses the soup with a rich, meaty broth as it simmers.
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Carrots: 2 medium, diced
- Sweet, earthy, and vibrant, carrots balance out the richness of the peas and ham with their natural sweetness.
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Onions: 1 large, chopped
- Onions give the soup a savory base, and when caramelized slightly, they develop a rich, sweet flavor that deepens the broth.
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Celery: 2 stalks, diced
- Adds a subtle earthiness and crunch to the soup, providing texture and freshness.
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Garlic: 3 cloves, minced
- A hint of garlic rounds out the flavor, making it robust without overpowering the other ingredients.
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Bay Leaves: 2 leaves
- Bay leaves are the unsung hero in many traditional soups and stews, adding a gentle layer of complexity and fragrance.
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Thyme: 1 teaspoon (dried) or 1 tablespoon (fresh)
- Thyme’s slightly minty, earthy flavor perfectly complements the peas and ham.
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Vegetable Broth: 6 cups (or chicken broth for a richer flavor)
- The broth forms the base of the soup, and depending on what you choose, it will either lighten the dish (vegetable) or deepen its flavor (chicken).
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Salt & Pepper: To taste
- Essential seasonings to pull all the flavors together.
Cooking Instructions
Now that you have all your ingredients ready, let’s break down how to put everything together to make this incredible German Split Pea Soup:
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Prepare The Split Peas
- Rinse the split peas under cold water to remove any debris. No need to soak them ahead of time; they will cook directly in the pot.
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Brown The Ham Hock (or Ham)
- In a large Dutch oven or stockpot, heat a little bit of oil over medium heat. Brown the ham hock (or ham) for about 5-6 minutes, turning it occasionally to ensure all sides get a nice golden color. This step adds flavor to the broth.
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Sauté Vegetables
- Once the ham is browned, remove it from the pot and set it aside. In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften and the onions turn translucent.
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Add Garlic And Spices
- Add the minced garlic, bay leaves, and thyme. Stir for another minute until the garlic becomes fragrant, but be careful not to burn it.
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Add Broth And Split Peas
- Pour in the vegetable (or chicken) broth, and add the split peas. Bring the mixture to a boil, then lower the heat to a simmer.
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Simmer And Cook
- Add the ham hock back into the pot. Let the soup simmer for about 1.5 to 2 hours. Stir occasionally, and check the peas for doneness. The peas should be soft and the soup should thicken as it cooks. Add more broth or water as needed if it gets too thick.
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Finish The Soup
- Once the peas are tender and the ham hock is fully cooked (it should easily pull apart), remove the ham hock from the soup. Shred the meat and return it to the pot. Discard the bones and fat.
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Season And Serve
- Taste the soup and add salt and pepper as needed. Remove the bay leaves before serving.
- Ladle the soup into bowls and serve hot. For an added touch, serve with a hearty slice of rye bread or a dollop of mustard.
Ingredient Insights
To really appreciate the brilliance of this recipe, let’s take a closer look at the key ingredients:
- Split Peas: Unlike other legumes, split peas are dried peas that have been split in half, allowing them to cook much faster. Their mild flavor and ability to break down into a creamy texture when cooked make them the perfect foundation for this soup.
- Ham Hock: This cut of meat is often overlooked, but it’s perfect for slow cooking. It contains a bit of fat and connective tissue, which breaks down over time and imparts a richness to the broth. Plus, the smoky flavor that comes from the curing process is key to giving the soup that signature depth.
- Vegetable Broth: While vegetable broth is lighter and often used for vegetarian soups, in this case, it’s a neutral base that lets the flavors of the peas and ham shine through. Some people opt for chicken broth to add more flavor, but the choice is yours.
Expert Tips
Want to elevate your German Split Pea Soup game? Here are a few expert tips:
- Low and Slow is the Way to Go: The key to a great Erbsensuppe is time. Low heat and a long simmer will allow the peas to break down fully and the flavors to meld together. Don’t rush it.
- Use a Ham Bone: If you have a leftover ham bone from a holiday feast, use it in this soup for an even deeper flavor. Just toss it in during the simmering process and let the meat and bone work their magic.
- Texture Matters: If you prefer a creamier texture, use an immersion blender to purée part of the soup after it’s cooked. This will thicken it up while keeping some texture from the peas and vegetables.
- Add a Splash of Vinegar: A teaspoon of white wine vinegar or apple cider vinegar added at the end will balance the richness of the soup with a touch of acidity. It’s a small adjustment that makes a big difference.
Recipe Variations
While the classic German Split Pea Soup is already fantastic, there’s room for experimentation. Here are a few variations:
- Vegetarian Version: Simply leave out the ham hock and substitute with smoked tempeh or vegan sausage for that smokey flavor. Vegetable broth will work as your base.
- Spicy Kick: Add a chopped jalapeño or a pinch of smoked paprika for a subtle heat that contrasts nicely with the earthy flavors.
- Potato Add-In: For extra heartiness, dice up a couple of potatoes and add them to the soup during the simmering stage. They’ll cook down and thicken the soup, adding a lovely creaminess.
Final Words
German Split Pea Soup isn’t just a recipe-it’s a tradition. It’s a dish that has been passed down through generations, loved for its simplicity and the way it brings people together around the table. Whether you’re making it for a family dinner or prepping it for a cozy solo meal, it’s the kind of food that hugs you from the inside out.