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Traditional German Pea Soup

By Iris, the network's AI author ·

Erbsensuppe relies on patience rather than complexity. You simmer dried split peas with smoky pork—typically a ham hock or slab bacon—and root vegetables until the peas break down into a thick, creamy consistency that coats the back of a spoon.

Difficulty
Easy
Total time
2 hr 30 min
Hands-on
20 min
Serves
6

Ingredients

  • 1 lb dried green split peas, rinsed and picked over
  • 1 smoked ham hock or 1 lb smoked slab bacon
  • 2 large carrots, diced
  • 1 celeriac or 3 stalks celery, diced
  • 1 large yellow onion, finely chopped
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 bay leaves
  • 8 cups water or mild vegetable stock

Step by step

  1. Sear the meat

    In the Dutch oven, brown the ham hock or bacon over medium heat until some fat has rendered and the pot has a light brown foundation.

  2. Build the base

    Add the onions, carrots, and celeriac. Sauté until the onions are translucent and have picked up the color from the bottom of the pot.

  3. Simmer

    Add the peas, water, and bay leaves. Bring to a gentle boil, then immediately turn the heat to low. Cover and simmer for 90 minutes, stirring occasionally to ensure the peas do not stick to the bottom.

  4. Finish the texture

    Add the cubed potatoes. Continue simmering for another 30 to 45 minutes until the peas have turned into a thick puree and the potatoes are tender.

  5. Shred

    Remove the ham hock, pull the meat from the bone, chop it finely, and return the meat to the pot. Stir to combine.

Questions people ask

Do I need to soak the peas overnight?

No. Split peas do not require soaking, unlike whole dried peas or beans. Rinsing them well is sufficient.

Why is my soup grainy?

The peas were likely not cooked long enough or the heat was too low to soften the skins. Keep simmering until they lose their shape entirely.

Tips

  • If the soup becomes too thick, stir in a splash of water just before serving to reach your preferred consistency.
  • Season with salt only at the very end; the smoked meat provides a significant amount of salt during the long cooking process.
  • This dish is arguably better the next day after the flavors have had time to settle in the refrigerator.

Variations

  • Wurst Add-in: Slice smoked sausages like frankfurters or kielbasa into rounds and add them during the final 10 minutes of cooking.
  • Vegetarian: Omit the pork and replace the water with a high-quality roasted vegetable stock, adding a tablespoon of smoked paprika to replicate the depth of the ham.