Name: Split Pea Soup with Sausage
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 6 servings
Cuisine: German
Ingredients: 400 g green split peas (rinsed and picked over); 1 tablespoon vegetable oil; 1 medium yellow onion (peeled and finely diced); 2 medium carrot (peeled and diced); 2 stalks celery stalk (diced); 500 g Potato (peeled and cut into 2 cm cubes); 1.8 litres vegetable stock (low-sodium if available); 350 g smoked pork sausage (fully cooked; sliced into 1 cm rounds); 1 tablespoon dried marjoram (dried); 1/2 teaspoon Black pepper (freshly ground); 1 teaspoon, plus more as needed fine salt; 15 g fresh parsley (finely chopped)

How to prepare

Rinse the split peas under cold water, removing any discolored peas or debris. Set them aside while you prepare the vegetables.

Heat the oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and sauté for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.

Stir in the split peas, potatoes, vegetable stock, marjoram, salt, and black pepper. Bring the mixture to a full boil, then reduce the heat to maintain a gentle simmer.

Cover the pot partially and simmer for 55 minutes, stirring every 15 minutes, until the split peas are tender and the potatoes are nearly soft. Skim away any foam that gathers on the surface.

Split peas and potatoes simmering into a thick soup

AI-generated image

Add the sliced, fully cooked smoked sausage and continue simmering uncovered for 20 to 25 minutes, until the sausage is steaming hot throughout and the potatoes yield easily when pierced with a knife. If using raw sausage instead, cook it to 71°C/160°F.

Taste and adjust the salt and pepper. If the soup is thicker than desired, stir in hot water or stock a little at a time. Rest it off the heat for 5 minutes so the flavors settle.

Ladle the soup into warm bowls, scatter with parsley, and serve immediately with rye bread and mustard.

Bowl of split pea soup with sausage garnished with parsley

AI-generated image

Why this recipe works

Split peas release starch as they simmer, creating a naturally creamy broth without blending, while smoked sausage, marjoram, and root vegetables provide the savory balance associated with classic German Erbsensuppe.

Storage and reheating

How to store it

Cool the soup promptly, refrigerate it in a covered container for up to 4 days, or freeze it for up to 3 months. The soup thickens as it stands; loosen with water or stock when reheating.

How to reheat it

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add water or stock as needed to restore a soup-like consistency.