Pea Soup with Sausage

A thick split pea soup with smoky sausage, bacon and root vegetables, a classic German Eintopf.

TIME BREAKDOWN
Prep: 15 min
Cook: 1h 30m
Total: 1 hour 45 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 300g dried green split peas, rinsed
  • 1.5 litres water or ham stock
  • 2 tbsp sunflower oil
  • 150g smoked bacon, diced
  • 1 large onion, chopped
  • 2 carrots, diced
  • 1 leek, sliced
  • 2 potatoes, peeled and diced
  • 2 bay leaves
  • 1 tsp dried marjoram
  • 2 smoked sausages (such as Kielbasa or Mettwurst), sliced
  • Salt and black pepper to taste
  • Chopped fresh parsley, to serve

Method

  1. Put the peas and water in a large pan and bring to the boil. Skim, then simmer for 40 minutes.

  2. Meanwhile, heat the oil in a frying pan and fry the bacon for 4 minutes. Add the onion, carrots and leek and cook for 8 minutes.

  3. Add the vegetable mixture, potatoes, bay leaves and marjoram to the peas and simmer for 30 minutes until the peas have broken down and the soup is thick.

  4. Add the sausage slices and heat through for 5 minutes.

  5. Remove the bay leaves, season to taste and scatter with parsley.