Description
This comforting German Split Pea Soup is rich in flavor and perfect for cold days. With tender peas and smoky sausage, it’s a warm embrace in a bowl.
Ingredients
Scale
- 1 pound dried green split peas (rinsed and sorted)
- 1 tablespoon olive oil or butter
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 medium potato (peeled and diced (optional))
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 6 cups low-sodium chicken broth or vegetable broth
- 1 pound smoked sausage (sliced into rounds)
- Salt and pepper (to taste)
- Fresh parsley (chopped (for garnish))
Instructions
- Heat the olive oil or butter in a large pot over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
- Add the diced carrots and celery, and sauté everything together for about 5 minutes until the vegetables are slightly soft.
- Add the split peas, diced potato (if using), bay leaf, thyme, and smoked paprika. Stir everything well.
- Pour the broth into the pot and bring the mixture to a boil. Then reduce the heat and let the soup simmer for 30-40 minutes until the peas are soft and the soup has a creamy consistency.
- Add the sliced smoked sausage and let the soup simmer for another 10-15 minutes to blend the flavors, stirring occasionally.
- Season the soup with salt and pepper to taste, and remove the bay leaf before serving. Garnish the soup with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Cuisine: German
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 20 g
- Cholesterol: 50 mg