Erbsensuppe
A hearty, rustic German pea soup thickened with tender split peas and loaded with smoky sausage, carrots, and potatoes. This one-pot comfort food simmers low and slow on the stovetop until rich and velvety, filling the kitchen with the scent of marjoram and smoked pork. Perfect for chilly evenings.
For 4 servings
- prep
Soak the split peas overnight.
Rinse the split peas under cold water. Place in a bowl, cover with plenty of cold water, and soak for at least 8 hours or overnight. Drain before using.
TIPSoaking shortens cooking time and helps the peas break down into a creamy texture. - saute · ~6 min
Sauté the onion and celery until softened.
1.Heat oil in a large soup pot over medium heat.2.Add chopped onion and diced celery. Cook until softened and translucent, about 5 minutes.3.Add minced garlic and sauté until fragrant, about 30 seconds.TIPDon't let the garlic brown — it turns bitter quickly. - simmer · ~45 min
Simmer the soup with split peas and vegetables.
1.Add drained split peas, diced potatoes, diced carrots, bay leaves, marjoram, black pepper, and water to the pot.2.Bring to a boil over high heat, then reduce heat to low.3.Cover and simmer gently for 45 minutes, stirring occasionally to prevent sticking.TIPStir every 10-15 minutes — split peas tend to settle and can scorch on the bottom. - boil · ~15 min
Add smoked sausage and finish cooking.
1.Add sliced smoked sausage to the pot and stir well.2.Continue simmering uncovered for another 15 minutes until the soup is thick and the peas have mostly broken down.3.Season with salt, tasting first as the sausage may already add saltiness. - mix · ~1 min
Adjust consistency and remove bay leaves.
If the soup is too thick, thin with a splash of water until it reaches your preferred consistency. Fish out and discard the bay leaves.
- garnish
Ladle into bowls and garnish with fresh parsley.
TIPA drizzle of good olive oil on top just before serving adds a lovely finish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak split peas overnight to ensure they break down into a velvety texture by the end of cooking.
- 2Stir the soup every 10–15 minutes during simmering to prevent the peas from scorching on the pot bottom.
- 3Add salt only after the sausage has simmered in — smoked sausage can be quite salty and may be enough on its own.
- 4For a thicker soup, mash a portion of the peas against the pot side with a spoon before adding the sausage.
- 5If the soup becomes too thick after resting, thin it with a splash of water or broth when reheating.
- 6Make this soup a day ahead; the flavors deepen overnight and the texture becomes even creamier.
Adapt it for your goals.
Vegetarian
Omit the smoked sausage and use 1 tablespoon of smoked paprika and a splash of liquid smoke to recreate the smoky depth. Add a can of drained chickpeas for protein.
Extra HeartyExtra Hearty
Add 150 g of diced ham or bacon along with the sausage, and toss in a handful of chopped kale during the last 10 minutes of cooking for more color and texture.
Herb SwapHerb Swap
Replace dried marjoram with 1 teaspoon of dried thyme or 2 teaspoons of fresh thyme for a slightly different, but equally comforting, herbal note.
Low FatLow-Fat
Use turkey or chicken smoked sausage instead of pork, and skip the oil by sautéing the onion and celery in a splash of water or vegetable broth.
Why this is on our healthy list.
Rich in Plant Protein
Split peas are a solid source of plant-based protein, making this soup a satisfying meal that supports muscle repair and keeps you full longer.
High in Dietary Fiber
A single serving of split pea soup provides a generous amount of fiber from the peas, carrots, and potatoes, which promotes healthy digestion and stable blood sugar.
Good Source of Vitamin A
Carrots in the soup deliver beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Low in Saturated Fat
Using smoked sausage sparingly and plenty of vegetables keeps the saturated fat content moderate, especially if you choose a lower-fat sausage variety.
Frequently asked questions
Soaking is not strictly required, but it cuts cooking time by about 20 minutes and ensures the peas break down into a creamy consistency.
