Erbsensuppe – Split Pea Soup Recipe

Another great comfort food, and very easy to make.

Difficulty: Easy.
Preparation time:  2 hours
Servings: 6.

Ingredients:

  • 1 pound of dry split peas (1 bag)
  • water
  • 4 fresh bay leaves, chopped
  • 1 cup of carrots, sliced
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 4 beef bouillon cubes OR 2 cans of beef or vegetable broth
  • 1 cup hot dogs, sliced
  • 2 teaspoons garlic powder
  • salt
  • 2 teaspoons Worcestershire sauce

Preparation:

  1. Rinse peas and place in large pot (dutch oven is best).  If using broth, add 6 cups of HOT water into peas.  If using bouillon, pour in 8 cups of HOT water and bouillon cubes.  Bring to a boil.  Reduce heat to medium-low, and cook for about 40 minutes.
  2. Chop all vegetables.  Place vegetables into peas and water after 40 minutes.  Add in seasonings and sauce.  Cook for 20 minutes at same heat.  Be sure to stir regularly.
  3. Reduce to a simmer and check consistency.  If desired, add hot water to thin.  Place a lid on the pot and cook for 50 minutes more.
  4. Add hot dogs and cook another 10 minutes.  Serve.
  5. Optional Note: You can make this in a slow cooker as well.  Add all ingredients at once, and either cook on high for 4 hours, then reduce to low until you are ready to eat that night, or keep on low all day (7 or 8 hours).  This is easy to make into a vegetarian pea soup.  Use vegetable broth or bouillon, and omit hot dogs.
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