German split pea soup is the epitome of comfort food. Packed with hearty split peas, smoky bacon, and tender potatoes, it’s a nourishing and satisfying dish that’s perfect for chilly days. With simple ingredients and minimal prep, it’s an easy go-to for cozy family dinners or meal prep that keeps you warm all week long.
Ingredients for Classic German Split Pea Soup
The ingredients for German split pea soup are simple yet flavourful. With easy swaps and options for a vegetarian version, this recipe is as versatile as it is delicious. Here’s what you’ll need to bring this hearty soup to life:
- Split Peas: Split peas cook quickly without soaking. If you’re using whole dried peas, soak them overnight for the best results.
- Smoked Bacon: Adds a rich, smoky depth to the soup. Prefer sausage? Swap in sliced smoked sausage or leave it out entirely for a vegetarian option.
- Root Vegetables: Leek, carrot, celery root, and potatoes form the soup’s hearty base.
- Broth: Chicken or vegetable broth adds a savoury, robust flavour. Use your favourite high quality or homemade broth for the perfect base.
- Herbs: Marjoram and bay leaf provide the soup’s signature aroma and flavor.
Kitchen Tip: To make a vegetarian split pea soup, skip the bacon, opt for vegetable broth, and add a pinch of smoked paprika for a subtle smoky flavour.
Whole Slab vs. Diced Bacon: How to Choose for the Best Split Pea Soup
Traditionally, many of Oma’s split pea soup recipes use a whole piece of streaky bacon (durchwachsener Speck – am Stück) to achieve a deep, smoky flavour. Cooking with a whole slab of bacon allows the fat to render slowly, infusing the soup with richness and depth. The high-fat content acts as a powerful flavour carrier. Once the soup is done, the bacon is removed, sliced, excess fat trimmed away, and added back in for a hearty, satisfying finish.
Using diced bacon, on the other hand, contributes less overall fat to the soup as the smaller pieces render more quickly. This method still creates a flavourful broth while leaving behind delicious little bites of bacon to enjoy with every spoonful. Both approaches are delicious, but using a whole slab of bacon delivers that nostalgic split pea soup, just like Oma used to make.
Split Pea Soup in 3 Easy Steps
Making German split pea soup is easier than you think. Here’s how to do it in three simple steps:
Step 1: Sauté the Aromatics
Heat olive oil in a large pot, then sauté onion, garlic, and smoky bacon until golden and fragrant. Add leek, carrot, and celery root for an aromatic base.
Step 2: Add Split Peas and Broth
Stir in the split peas, pour in the broth, and bring it all to a boil. Reduce the heat, cover, and let it simmer until the peas start to break down.
Step 3: Finish with Potatoes
Add the potatoes and cook until tender. Brighten it up with a splash of vinegar, season to taste, and garnish with fresh parsley.
For exact measurements and detailed steps, see the printable recipe card below!
Why You’ll Fall in Love with this Split Pea Soup
- Ultimate Comfort Food: This soup is everything you want on a cold day—warm, hearty, and packed with nourishing ingredients that fill you up and keep you cozy.
- Easy to Make with Simple Ingredients: Simple pantry staples like split peas, broth, bacon, and root vegetables come together effortlessly for a no-fuss, flavourful meal.
- Meal Prep Magic: Split pea soup is the definition of a make-ahead dream. It tastes even better the next day as the flavours deepen, and it reheats beautifully, making busy weeknights a breeze. Got leftovers? Lucky you! This soup freezes like a pro.
- One-Pot Wonder: Simple, satisfying, and minimal cleanup—this is the kind of one-pot recipe we all need in our rotation.
- Perfect Pairings: Pair it with a crusty baguette or rustic mixed-grain bread for a complete, cozy meal that hits all the right notes.
Whether you’re warming up after a long day or meal prepping for the week ahead, this split pea soup—just like Oma used to make—is the hearty, nostalgic dish you’ll keep coming back to again and again.
If you loved the traditional German split pea stew, here are two must-try variations:
- Curried Split Pea Soup: A vegan-friendly version with split peas, warm curry spices, and hearty vegetables like carrots and potatoes—comforting and packed with flavour.
- French-Canadian Soupe aux Pois: A rich, savoury classic featuring green and yellow split peas, simmered with a ham bone for smoky depth.
German Split Pea Stew FAQ
Peas are cooked without salt because adding salt during cooking can toughen their outer skin, making them take longer to soften. This is especially true for unpeeled peas, as their outer layer is sensitive to salt.
For split peas, this effect is less noticeable, but it’s still a good practice to add salt at the end of cooking. This ensures the peas become tender and the soup or stew stays creamy.
Split peas don’t need soaking! Since their outer skin is already removed, they cook quickly without any prior preparation. However, if you’re using unpeeled green or yellow peas, they should be soaked in cold water overnight (at least 8-12 hours). This reduces cooking time and improves digestibility.
Absolutely! This hearty soup freezes beautifully for up to 3 months. To reheat, thaw it in the fridge overnight and warm it gently on the stovetop. If the soup has thickened, simply add a splash of broth or water to bring it back to your desired consistency.
German Split Pea Soup
German split pea soup is the epitome of comfort food. Packed with hearty split peas, smoky bacon, and tender potatoes, it’s a nourishing and satisfying dish that’s perfect for chilly days.
Ingredients
- 3 tablespoons olive oil
- 2 small yellow onions, finely chopped
- 2 garlic cloves, minced
- 100 g diced smoked bacon
- 1 medium leek, white part only, chopped
- 1 medium carrot, peeled and diced (125 g)
- 1 small piece celery root, peeled and diced (125 g)
- 50 ml dry white wine (optional)
- 2 teaspoons dried marjoram
- 1 bay leaf
- 300 g dried green split peas (1 1/2 cups)
- 1.2 litres chicken or vegetable broth (5 cups), plus more as needed
- 350 g all-purpose potatoes, peeled and diced
- 1 teaspoon sea salt, or to taste
- freshly ground black pepper, to taste
- 1 tablespoon apple cider vinegar (unfiltered), (or white wine vinegar)
- 3 tablespoons chopped flat-leaf parsley, for garnish
Optional add-in:
- 4 hot dogs, cut into bite-size pieces
Method
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Sauté the Aromatics: Heat olive oil in a large pot (or Dutch Oven) over medium heat. Add the onions, garlic, and bacon, and sauté for 5 minutes until the onions are softened.
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Add Vegetables and Spices: Stir in the leek, carrot, and celery root. Cook for another 5 minutes until softened. Add the white wine (if using) and let it simmer for 1 minute. Stir in marjoram and the bay leaf, cooking for 1 more minute to release their flavours.
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Incorporate Split Peas and Broth: Add the split peas to the pot and pour in the broth. Stir to combine, then bring to a boil. Reduce heat, cover, and cook at a gentle simmer for 20 minutes.
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Add Potatoes and Simmer: Add the diced potatoes, stirring well. Continue to simmer for another 20 minutes, or until the potatoes and peas are tender. Add more broth if the soup thickens too much.
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Finish the Soup: Remove the bay leaf. Stir in the apple cider vinegar, season with salt and pepper, and taste to adjust the seasoning. Optional: for a heartier option, add the hot dog pieces and cook for 5 additional minutes.
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Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy!
Notes
- Peeled split peas don’t need soaking; however, unpeeled green or yellow peas should be soaked overnight and will require a longer cooking time.
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