Green Split Pea Potato Soup Erbsensuppe

Warm, hearty, and soul-soothing, Green Split Pea Potato Soup Erbsensuppe is a classic German-inspired dish that’s perfect for chilly days. This rustic soup combines protein-rich green split peas with tender potatoes, carrots, celery, and fragrant herbs like thyme and bay leaf, simmered to perfection in a blend of vegetable broth and water. A hint of smoked paprika adds a subtle depth of flavor, while the creamy texture is achieved naturally as the peas break down during the cooking process. With just 15 minutes of prep time and a slow simmer for maximum flavor infusion, this one-pot meal is both comforting and nourishing. Garnish with fresh parsley and serve with crusty bread for a wholesome, plant-based dinner that’s as satisfying as it is simple. Keywords: green split pea soup, potato soup, Erbsensuppe recipe, vegetarian soup, German soup, hearty one-pot meals.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 cups green split peas
• 6 cups water
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 2 medium, diced carrots
• 2 diced celery stalks
• 3 medium, peeled and cubed potatoes
• 1 whole bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (optional) fresh parsley

Directions

Step 1

Rinse the green split peas thoroughly under cold water until the water runs clear. Set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened but not browned.

Step 4

Add the rinsed split peas, water, and vegetable broth to the pot. Stir to combine.

Step 5

Add the cubed potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir well.

Step 6

Bring the soup to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.

Step 7

Cover the pot with a lid and cook for 60-70 minutes, stirring occasionally, until the split peas and potatoes are tender and the soup has reached a creamy consistency.

Step 8

Remove and discard the bay leaf.

Step 9

Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 10

Serve hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(4185.6g)

Amount per serving	% Daily Value*
Calories	2759.7

Total Fat 38.8g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 5239.2mg	0%
Total Carbohydrate 472.8g	0%
Dietary Fiber 142.4g	0%
Total Sugars 77.4g
Protein 142.3g	0%

Vitamin D 0IU	0%
Calcium 845.1mg	0%
Iron 30.8mg	0%
Potassium 6951.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.4%

Protein: 20.3%

Carbs: 67.3%