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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.
Rinse the split peas under cold water and pick over for any stones or debris. Soaking is optional but can reduce cooking time. If soaking, cover with water and let stand for 4-8 hours, then drain well.
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.
Add the minced garlic and cook for 1 more minute until fragrant.
Add the rinsed split peas, smoked ham hock, chicken broth, water, bay leaf, and dried marjoram to the pot. Stir to combine.
Increase heat to high and bring the mixture to a boil. 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.
Carefully remove the ham hock from the soup and place it on a cutting board. 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.
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.
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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.
This german recipe takes 135 minutes to prepare and yields 6 servings. At 675.11 calories per serving with 47.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Return the shredded ham to the pot. 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.
Ladle the hot soup into bowls. Garnish with fresh parsley and serve immediately with crusty rye bread or rolls.
Omit the ham hock and use vegetable broth. To add a smoky flavor, add 1 teaspoon of smoked paprika along with the other spices.
Instead of a ham hock, brown 1 lb of sliced smoked sausage (like Kielbasa or Mettwurst) with the vegetables and proceed with the recipe.
Add a pinch of red pepper flakes with the garlic for a subtle kick of heat.
Add 1 teaspoon of fresh thyme leaves along with the marjoram for a more complex herbal flavor.
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.
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.
The combination of carrots, celery, leeks, and potatoes provides a wide array of essential vitamins and minerals, including Vitamin A, Vitamin K, and potassium.
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.
A typical 1.5 cup serving of this Erbsensuppe contains approximately 450-550 calories, depending on the size and fat content of the ham hock used.
No, it's not strictly necessary with modern split peas. Soaking can reduce the cooking time by about 30-45 minutes and may make the peas easier to digest for some people, but you can achieve a great result without soaking.
Absolutely. For a slow cooker, sauté the vegetables first, then add all ingredients and cook on low for 6-8 hours. For an Instant Pot, sauté the vegetables, then add all ingredients and cook on high pressure for 15 minutes, followed by a natural release.
It's traditionally served with crusty bread, especially a dark rye bread, for dipping. Some also enjoy it with sliced Frankfurter or Wiener sausages added at the end.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken significantly when cold. Reheat on the stovetop over medium-low heat, adding a splash of broth or water to thin it to your desired consistency.