Kitchen Tip:\u00a0<\/strong>To make a vegetarian split pea soup<\/strong>, skip the bacon, opt for vegetable broth, and add a pinch of smoked paprika for a subtle smoky flavour.<\/p>\n\n\n\n Traditionally, many of Oma’s split pea soup recipes use a whole piece of streaky bacon (durchwachsener Speck – am St\u00fcck) 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Making German split pea soup is easier than you think. Here\u2019s how to do it in three simple steps:<\/p>\n\n\n\n Heat olive oil in a large pot, then saut\u00e9 onion, garlic, and smoky bacon until golden and fragrant. Add leek, carrot, and celery root for an aromatic base.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Add the potatoes and cook until tender. Brighten it up with a splash of vinegar, season to taste, and garnish with fresh parsley.<\/p>\n\n\n\n For exact measurements and detailed steps, see the printable recipe card below!<\/em><\/p>\n\n\n\n Whether you\u2019re warming up after a long day or meal prepping for the week ahead, this split pea soup\u2014just like Oma used to make\u2014is the hearty, nostalgic dish you\u2019ll keep coming back to again and again.<\/p>\n\n\n\n If you loved the traditional German split pea stew, here are two must-try variations:<\/p>\n\n\n\n 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. Split peas don\u2019t need soaking! Since their outer skin is already removed, they cook quickly without any prior preparation. However, if you\u2019re 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.<\/p> <\/div> 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.<\/p> <\/div> <\/div>\n<\/div><\/div>\n\n\n![\"German](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2024\/12\/Erbseneintopf-Rezept-6-of-6-800x533.jpg\")
<\/figure>\n\n\n\nWhole Slab vs. Diced Bacon: How to Choose for the Best Split Pea Soup<\/h3>\n\n\n\n
![\"Ingredients](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2024\/12\/Erbseneintopf-Rezept-1-of-6-800x1200.jpg\")
<\/figure>\n\n\n\nSplit Pea Soup in 3 Easy Steps<\/h2>\n\n\n\n
Step 1: Saut\u00e9 the Aromatics<\/h3>\n\n\n\n
Step 2: Add Split Peas and Broth<\/h3>\n\n\n\n
Step 3: Finish with Potatoes<\/h3>\n\n\n\n
![\"German](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2024\/12\/Erbseneintopf-Rezept-2-of-6-800x1200.jpg\")
<\/figure>\n\n\n\nWhy You\u2019ll Fall in Love with this Split Pea Soup<\/h2>\n\n\n\n
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![\"German](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2024\/12\/Erbseneintopf-Rezept-3-of-6-800x1200.jpg\")
<\/figure>\n\n\n\nGerman Split Pea Stew FAQ<\/h2>\n\n\n\n
![\"Erbsensuppe](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2024\/12\/Erbseneintopf-Rezept-5-of-6.jpg\")
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