German

Serving

Erbsensuppe (German Split Pea Soup with Ham)

Name: Erbsensuppe (German Split Pea Soup with Ham)
Total time: 60 min
Yield: 6 servings
Cuisine: German
Ingredients: 400 g dried split peas, rinsed; 1 smoked ham hock (about 500 g); 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 1 leek, sliced; 1.5 liters water or chicken stock; 1 bay leaf; 2 frankfurter sausages, sliced (optional, for serving); Salt and black pepper, to taste

A thick, comforting German split pea soup with smoky ham hock and vegetables, perfect for a cold day.

60 minutes

Serves 6

Lunch

21 min prep

33 min cook

Contains common allergens

celery

In the app, Listahan checks these against your household automatically.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
Combine split peas, ham hock, onion, carrots, celery, leek, water, and bay leaf in a large pot.
2
Bring to a boil, then reduce heat and simmer, partially covered, for 45-60 minutes until the peas are soft and the ham is tender.
3
Remove the ham hock, shred the meat, and discard the bone and skin.
4
Return the shredded ham to the pot and stir well.
5
If desired, blend part of the soup for a creamier texture, then add sliced frankfurters and simmer for 5 more minutes.
6
Season with salt and pepper, remove the bay leaf, and serve hot.

Erbsensuppe (German Split Pea Soup with Ham) — plated and served — Serving moment. How Erbsensuppe (German Split Pea Soup with Ham) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

69/100

Works for many families

Allergen-friendly 90

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 35

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

540

Calories

52 g

Protein

21 g

Carbs

28 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Erbsensuppe is a German split pea soup built around a smoked ham hock, a dish designed to turn an inexpensive, tough cut of pork into something rich and substantial through a long, slow simmer. The peas break down naturally as they cook, thickening the soup into something closer to a puree, especially once part of it is blended. It's a classic cold-weather lunch, often finished with slices of frankfurter for extra heartiness.

Listahan note

This version keeps the ham hock whole through the simmer rather than pre-shredding it, so the bone and skin can render their flavor fully into the broth before the meat is pulled and returned at the end.

Technique cues

Simmer the ham hock whole rather than cutting it up first; the bone and skin need the full simmer time to release their gelatin and flavor into the broth.
Blend only part of the soup, not all of it, if a creamier texture is wanted; leaving some peas and vegetables whole keeps the soup from turning into a flat puree.
Check the peas for doneness by tasting rather than by time alone, since dried split peas vary in age and can take longer to soften than a recipe estimates.

Kitchen flow

Parallel prep: Rinse and prep the split peas and vegetables while the ham hock comes up to a simmer, since everything goes into the same pot together.
Make-ahead: This soup keeps and thickens further overnight, so making it a day ahead and thinning slightly on reheating works well.
Leftover move: Leftover Erbsensuppe thickens considerably in the fridge; thin with extra stock or water and serve with a slice of dark bread.
Cleanup rhythm: One pot handles the whole soup; a stick blender used directly in the pot for partial blending saves an extra dish.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Dried split peas

Main body

Purpose: They break down as they simmer, naturally thickening the soup into a hearty, almost creamy base without any added flour or cream.

Handling: Rinse well before adding, since split peas can carry more dust and small debris than whole peas.

Adaptation: Yellow split peas work identically if green aren't available, with a slightly milder flavor.

Smoked ham hock

Savory protein and smoke flavor

Purpose: Its long simmer renders gelatin and smoky flavor into the broth that would be impossible to replicate by adding pre-cooked ham at the end.

Handling: Simmer whole, then remove, shred the meat, and discard the bone and skin before returning the meat to the pot.

Adaptation: A smoked turkey leg can substitute for a lighter, poultry-forward version of the same effect.

Leek, sliced

Sweet aromatic

Purpose: Its milder, sweeter flavor compared to onion rounds out the soup's aromatic base without overpowering the smoky ham.

Handling: Slice and rinse well between the layers, since leeks often trap grit near the root end.

Adaptation: A second onion can substitute if leeks aren't available, though the flavor will be sharper.

Celery stalks, diced

Aromatic base vegetable

Purpose: It's part of the classic aromatic base alongside the onion, carrot, and leek that builds the soup's savory foundation.

Handling: Dice small so it softens fully during the long simmer.

Adaptation: For a celery allergy, simply omit it and add a touch more carrot to keep the aromatic base balanced.

Frankfurter sausages

Optional finishing protein

Purpose: Their bite-sized rounds add extra heartiness and a different textural note from the shredded ham hock meat.

Handling: Slice and add only in the last 5 minutes so they warm through without overcooking.

Adaptation: Any smoked sausage sliced into rounds works as a substitute.

Technique notes

Don't discard the ham hock skin and bone until after tasting the broth; leaving them in a touch longer if the broth still tastes thin can help concentrate the flavor.
If blending part of the soup, use a stick blender directly in the pot rather than transferring hot soup to a countertop blender, which is a real burn risk.
Season with salt carefully and only near the end, since the smoked ham hock already contributes a good amount of saltiness to the broth.

Ingredient swaps

Celery-free direction: Omit the celery and add an extra carrot or a small diced parsnip to keep the aromatic base balanced.
Gluten-free direction: This soup is naturally gluten-free as written; just confirm the frankfurter sausages don't use wheat-based fillers if using them.
Lighter path: Use a smoked turkey leg instead of a ham hock for a leaner version with a similar smoky depth.

Serve alongside

Dark rye bread
Butter and mustard for the bread
Simple green salad
Pickled vegetables
Pilsner
Dunkel lager
Sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 4 days.
Reheat gently on the stovetop, thinning with extra stock or water since the soup thickens significantly as it sits.
Freeze for up to 3 months; thaw overnight in the fridge before reheating, thinning as needed.

Equipment

Large soup pot
Stick blender (optional, for partial blending)
Ladle

Make this household-aware

Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.

Get the app

Plan it in Listahan

Add Erbsensuppe (German Split Pea Soup with Ham) to your week, check it against your household's allergens, and build the shopping list automatically.

Open in app iOS Android