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Recipes · Soups & stews

Split Pea Soup with Sausages

AI-written · not yet kitchen-tested

Peeled dried split peas do not need to be soaked and break down on their own into a thick, creamy soup. The sausages only go in at the end, just to warm through.

  • Serves 4
  • Prep 20 min
  • Cook 60 min
  • Total 80 min
  • easy
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 300 g (10.5 oz) dried split peas yellow or green
  • 1.5 l (6 1/4 cup) water or vegetable broth
  • 1 onion
  • 1 carrot
  • 100 g (3.5 oz) celery root
  • 2 potatoes about 300 g (10.5 oz)
  • 2 tbsp oil
  • 1 bay leaf
  • 1 tsp dried marjoram
  • 4 frankfurters
  • 1 tsp vinegar
  • salt and pepper to taste

Method

  1. Rinse the peas in a sieve under cold water. Peel and dice the onion, carrot, celery root and potatoes.
  2. Heat the oil in the pot and cook the onion, carrot and celery root in it for 5 minutes.
  3. Add the peas, water or broth, bay leaf and marjoram, bring to a boil and simmer gently, covered, for 30 minutes. Stir now and then so nothing sticks.
  4. Add the diced potatoes and simmer for another 20 minutes, until the peas fall apart and the potatoes are soft. If you like the soup creamier, puree one ladleful and stir it back in.
  5. Slice the sausages and warm them in the soup for 5 minutes. Remove the bay leaf and season with vinegar, salt and pepper.

Tip: The soup tends to stick to the bottom of the pot. Use a heavy-bottomed pot, stir more often and add water if needed.

Tip: For whole, unpeeled dried peas, soak them for 8 hours beforehand and extend the cooking time.