Erbsensuppe
A classic German comfort food, this hearty split pea soup is slow-simmered with a smoky ham hock and root vegetables. It's thick, savory, and the perfect one-pot meal for a chilly day, best served with crusty bread.
For 6 servings
9 steps. 115 minutes total.
- 1
Rinse the split peas under cold water and pick over for any stones or debris
- a.Soaking is optional but can reduce cooking time. If soaking, cover with water and let stand for 4-8 hours, then drain well.
- 2
Step 2
- a.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, celery, and leek. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.
- 3
Step 3
- a.Add the minced garlic and cook for 1 more minute until fragrant.
- 4
Step 4
- a.Add the rinsed split peas, smoked ham hock, chicken broth, water, bay leaf, and dried marjoram to the pot. Stir to combine.
- 5
Increase heat to high and bring the mixture to a boil
- a.Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes. Stir every 20-30 minutes to prevent the peas from sticking to the bottom.
- 6
Carefully remove the ham hock from the soup and place it on a cutting board
- a.While it cools, add the diced potatoes to the pot. Continue to simmer the soup, uncovered, for another 20-25 minutes, or until the potatoes are tender and the soup has thickened.
- 7
Step 7
- a.Once the ham hock is cool enough to handle, use two forks to pull the meat from the bone. Discard the bone, skin, and excess fat. Shred or chop the meat into bite-sized pieces.
- 8
Return the shredded ham to the pot
- a.Stir in the apple cider vinegar (if using), salt, and black pepper. Taste and adjust seasoning as needed. Remove and discard the bay leaf before serving.
- 9
Ladle the hot soup into bowls
- a.Garnish with fresh parsley and serve immediately with crusty rye bread or rolls.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, use an immersion blender to puree about one-third of the soup before adding the shredded ham back in.
- 2Don't add salt until the end of cooking. The smoked ham hock releases a lot of salt into the soup as it cooks.
- 3The soup will thicken considerably as it cools. Add a splash of broth or water when reheating to reach your desired consistency.
- 4This soup freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months.
- 5Skim any foam that rises to the surface during the initial boiling phase for a clearer soup.
Adapt it for your goals.
Vegetarian
Omit the ham hock and use vegetable broth. To add a smoky flavor, add 1 teaspoon of smoked paprika along with the other spices.
With SausageWith Sausage
Instead of a ham hock, brown 1 lb of sliced smoked sausage (like Kielbasa or Mettwurst) with the vegetables and proceed with the recipe.
Spicier VersionSpicier Version
Add a pinch of red pepper flakes with the garlic for a subtle kick of heat.
HerbaceousHerbaceous
Add 1 teaspoon of fresh thyme leaves along with the marjoram for a more complex herbal flavor.
Why this is on our healthy list.
High in Fiber
Split peas are an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Rich in Plant-Based Protein
This soup provides a significant amount of protein from both the split peas and the ham, which is essential for muscle repair, immune function, and overall body maintenance.
Packed with Nutrients
The combination of carrots, celery, leeks, and potatoes provides a wide array of essential vitamins and minerals, including Vitamin A, Vitamin K, and potassium.
Frequently asked questions
Yes, Erbsensuppe is quite healthy. It's packed with fiber and protein from the split peas, and contains numerous vitamins and minerals from the root vegetables. Using a low-sodium broth and being mindful of the salt from the ham hock helps control the sodium content.