Erbsensuppe
Mittagessen • Deutschland
Über Erbsensuppe
Split pea soup with smoked sausage — winter classic
How to Make Erbsensuppe (Traditional & Healthy Version)
Erbsensuppe is a classic German split pea soup, beloved across Germany for its hearty flavor and comforting qualities. Traditionally enjoyed during the colder months, this nourishing soup has roots in rural kitchens where resourcefulness and simple, wholesome ingredients were key. German families have passed down Erbsensuppe recipes for generations, and it remains a staple in both home kitchens and local Gasthäuser (inns) throughout the country. This healthy version of Erbsensuppe balances authentic taste with a modern, light approach. Made with green split peas, fresh vegetables, lean ham, and aromatic herbs, the soup is both filling and nutritious. The split peas create a creamy texture when cooked, while the addition of carrots, celery, and leeks infuses the dish with layers of earthy and sweet flavors. Erbsensuppe is perfect for lunch, providing lasting energy and a taste of Germany’s rich culinary heritage. Its simplicity makes it accessible to cooks of all levels, and its adaptability ensures everyone can enjoy a bowl tailored to their dietary needs.
Ingredients(for 1 large soup bowl (approx. 400 ml))
- 1 cup Dried green split peas (Erbsen) (soaked overnight if possible)
- 80 grams Lean cooked ham (diced; Kasseler or Schinkenwurst)
- 1 medium Carrot (peeled and diced)
- 1 small Leek (cleaned and sliced)
- 1 Celery stalk (diced)
- 1 small Potato (peeled and diced)
- 1 small Onion (finely chopped)
- 3 cups Low-sodium vegetable broth
- 1 Bay leaf
- 1 tbsp Fresh parsley (chopped) - optional
- to taste Black pepper (freshly ground) - optional
Instructions
- 1
Rinse the split peas thoroughly under cold water. If time permits, soak them overnight for better digestion and faster cooking.
5 minutes
Soaking split peas reduces cooking time and increases digestibility.
- 2
In a large pot, heat a splash of water or a few drops of oil over medium heat. Add the onion, leek, carrot, and celery. Sauté until the vegetables are slightly softened.
5 minutes
Sweating the vegetables brings out their natural sweetness.
- 3
Add the diced potato, soaked split peas, bay leaf, and vegetable broth. Stir to combine.
2 minutes
Dicing vegetables evenly ensures even cooking.
- 4
Bring the mixture to a gentle boil, then reduce heat. Cover and simmer for 15-20 minutes, or until peas and vegetables are tender.
15-20 minutes
Stir occasionally to prevent sticking and ensure even cooking.
Why This Dish is Healthy
This Erbsensuppe recipe uses wholesome, minimally processed ingredients with a focus on vegetables and legumes. It’s naturally low in fat and high in fiber, which contributes to satiety and supports weight management. The use of lean meats and reduced sodium broth makes it suitable for those mindful of heart health and blood pressure. By incorporating plenty of vegetables, it delivers antioxidants and micronutrients essential for overall well-being.
Erbsensuppe is packed with plant-based protein from split peas and lean protein from ham, making it a satisfying meal. It’s rich in dietary fiber, which supports digestive health and helps maintain stable blood sugar levels. The soup contains essential vitamins such as vitamin A, C, and several B vitamins from the mixed vegetables, as well as potassium, iron, and magnesium. Using low-sodium broth and lean ham keeps the recipe heart-healthy and suitable for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Soak split peas overnight for faster cooking and improved texture.
- 💡Tip 2: For a smoky flavor, add a small piece of smoked ham bone during cooking, then remove before serving.
- 💡Tip 3: Prepare Erbsensuppe a day in advance—the flavors improve overnight.
Storage & Serving
Allow Erbsensuppe to cool completely before storing in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently, adding a splash of water if the soup thickens.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 85.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 12.0 g |
| Total Fat | 2.0 g |
| Fiber | 4.0 g |
