Split Pea Soup: A Comfort Food Classic
The Ultimate Comfort Food for Winter: Split Pea Soup
Split pea soup is the perfect dish for a cold winter evening. With its rich flavor and hearty texture, it’s exactly what you need when the days are dark and chilly.
This recipe is easy to make, tastes even better the next day, and can be prepared in large batches for multiple meals. Whether you want a cozy dinner or a make-ahead lunch, this soup will warm your soul.
Why You’ll Love This Recipe
- Perfect for cold weather: A warm, hearty meal to fight the winter chill.
- Tastes better the next day: The flavors deepen and meld overnight.
- Make-ahead friendly: Cook a big pot and reheat it for effortless meals.
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What You Need to Make Split Pea Soup
Ingredients
- Pork cutlets (2 pieces)
- 500 grams of split peas
- 3 bay leaves
- 2 liter of beef stock
- 2 onions
- 1 leek
- 1/2 celery root
- 1 or 2 carrots
- 1 or 2 potatoes
- a bunch of leaf celery
- One smoked sausage
- Optional: bacon cubes
How to Cook This Hearty Split Pea Soup
Start by melting butter over medium heat in a Dutch oven. Add the pork cutlets and roast them on high heat until nicely browned. For extra flavor, toss in bacon cubes while browning the cutlets.
Rinse the split peas.
Once the cutlets are well-browned, add the beef stock, rinsed split peas, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for about 1 hour, stirring occasionally, until the split peas fall apart.
While the soup simmers, prepare the vegetables:
- Peel and dice the potatoes, carrots, and celery root into 1 cm cubes.
- Roughly chop the celery leaves.
- Slice the leek and wash thoroughly.
- Dice the onion into small cubes.
When the split peas are soft and falling apart, remove the cutlets from the pot. Use two forks to shred the meat into small pieces.
Return the shredded cutlets to the Dutch oven, and add all the prepared vegetables. Stir everything together and let the soup simmer for another 30 minutes, or until the vegetables are tender.
Serving Suggestions
- Pair with a slice of buttered toast sprinkled with salt and pepper.
- Serve with crusty bread for dipping.
- Add a dollop of sour cream or fresh parsley for garnish.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Portion into freezer-safe containers for up to 3 months.
- Reheating: Warm on the stove, adding a splash of water if the soup thickens.
Split Pea Soup
This split pea soup is a perfect dish to warm up in winter.
Ingredients
- Cutlet (2 pieces)
- 500 grams of split peas
- 3 bay leaves
- 2 liter beef stock
- 2 onions
- 1 leek
- 1/2 celery root
- 1 carrot
- 1 or 2 potatoes
- A bunch of leaf celery
- One smoked sausage
- Optional: Bacon cubes
Instructions
Melt butter over medium heat in a Dutch oven.
Add the pork cutlets and roast them on high heat until nicely browned. For extra flavor, toss in some bacon cubes while browning the cutlets.
Rinse 500 g of split peas.
Once the cutlets are well-browned, add the beef stock, rinsed split peas, and 3 bay leaves.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for about 1 hour, stirring occasionally, until the split peas fall apart.
While the soup simmers, prepare the vegetables:
- Peel and dice the 2 potatoes, 1 carrot, and 1/2 a celery root into 1 cm cubes.
- Roughly chop the celery leaves.
- Slice 1 leek and wash thoroughly.
- Dice 1 onion into small cubes.
When the split peas are soft and falling apart, remove the cutlets from the pot. Use two forks to shred the meat into small pieces.
Return the shredded cutlets to the Dutch oven, and add all the prepared vegetables. Stir everything together and let the soup simmer for another 30 minutes, or until the vegetables are tender.
Notes
Serving Suggestions
- Pair with a slice of buttered toast sprinkled with salt and pepper.
- Serve with crusty bread for dipping.
- Add a dollop of sour cream or fresh parsley for garnish.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Portion into freezer-safe containers for up to 3 months.
- Reheating: Warm on the stove, adding a splash of water if the soup thickens.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 295Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 30mgSodium 821mgCarbohydrates 43gFiber 9gSugar 7gProtein 23g
The nutrition information is an estimation and isn't always accurate.
