German Split Pea Soup With Bacon Recipe

Whenever I gather the ingredients for this split pea soup, I feel like I’m about to create a warm, comforting masterpiece that’s as nostalgic as a cozy hug from Grandma on a chilly day.

My German Split Pea Soup with Bacon is made of hearty and wholesome ingredients and offers a comforting yet flavorful taste. How could you not like those classic soup flavors: sweet and smoky bacon, carrots, and leeks (or onions)?

You might not be a fan of bacon, but don’t sleep on this soup; it is packed with nutrients. Peas have plenty of protein and fiber, and divided in this way, they also take on the flavors of the added ingredients.

German Split Pea Soup With Bacon Recipe Ingredients

• Dried Split Peas: Rich in protein and fiber, these are hearty legumes that form the creamy base of the soup.
• Bacon: Adds a smoky, savory depth and a hint of saltiness to the soup.
• Carrots: Provide a subtle natural sweetness and a boost of vitamins and minerals.
• Leek: Offers a mild, onion-like flavor that complements the other vegetables.
• Garlic: Enhances the soup’s flavor with its aromatic, pungent taste.
• Bay Leaf: Imparts a subtle herbal undertone, enriching the soup’s complexity.

German Split Pea Soup With Bacon Recipe Ingredient Quantities

• 1 tablespoon vegetable oil
• 4 slices of bacon, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium leek, sliced
• 2 cups dried split peas, rinsed and sorted
• 8 cups chicken or vegetable broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

How to Make this German Split Pea Soup With Bacon Recipe

1. In a large pot, over medium heat, heat the vegetable oil. Add the chopped bacon and cook it until crispy. Using a slotted spoon, remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.

2. Put the onions into the pot and let them cook until they have turned from the raw state, with its strong bite and flavor, to something that can be described as sweet and tender. This will take 10-15 minutes. They must be stirred often to prevent burning and allow the cooking to proceed evenly—that is, most of the pieces should be tender, with only a few having that strong raw state inward. When they are close to being done, you can add salt to speed up the process and help the onions become tender.

3. Add the diced carrots and sliced leek to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

4. Add the split peas, which have been rinsed and sorted, to the pot and stir to combine with the vegetables.

5. Add the bay leaf and dried thyme; then pour in the chicken or vegetable broth. Stir well and combine all the ingredients.

6. Raise the heat to bring the amalgamation to a boil. After it reaches a boil, reduce the heat to a simmer and pot-cover.

7. Allow the soup to simmer for approximately 1 to
1.5 hours, or until the split peas are soft and start to disintegrate, occasionally stirring.

8.
1. Remove the bay leaf from the pot and discard.

2. Use an immersion blender to partially blend the soup, if desired, to achieve your preferred texture.

9. Add salt and freshly ground black pepper to taste to the soup. If necessary, make slight adjustments to the consistency, adding either broth or water.

10. Serve the soup steaming hot, festooned with nummy bacon bits and wonderfully fresh parsley. Relish this satisfying German lentil soup as a down-home delightful meal.

German Split Pea Soup With Bacon Recipe Equipment Needed

1. Large pot
2. Slotted spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Stirring spoon
8. Immersion blender (optional)
9. Ladle for serving
10. Serving bowls

FAQ

• Can I use ham instead of bacon?You can use ham instead of bacon, yielding a slightly different flavor. The optimal amount of ham to use in place of bacon is 4-6 ounces.
• Can I make this soup vegetarian?Certainly, simply skip the bacon and replace the chicken broth with vegetable broth.
• How do I store leftovers?Keep in an airtight container in the fridge for as long as 3 days. If you need to warm it back up, do so very gently on the stovetop.
• Can I freeze this soup?Absolutely, this soup does a great job of freezing. Let it become cool to the touch before ladling into containers made to withstand the freezer. You can store the containers in the freezer for a 3-month stretch at most.
• Do I need to soak the split peas?It is not required to soak them. However, it is advised to rinse and sort them before using.
• Can I use fresh thyme instead of dried thyme?Certainly, opt for about 1 1/2 teaspoons of fresh thyme if that is your preference.

German Split Pea Soup With Bacon Recipe Substitutions and Variations

Oil derived from vegetables: Replace with olive oil or butter for extra taste.
Bacon: Swap in pancetta or ham to achieve a different kind of smoky flavor.
If you don’t have chicken or vegetable broth, use beef broth or water with a bouillon cube as an alternative.
Leek: Substitute green onions or shallots for a taste that is milder.
Dried thyme: Substitute with fresh thyme (use double the amount) or dried oregano for a similar earthy flavor.

Pro Tips

1. Bacon Boost For even more flavor, reserve a tablespoon of the cooked bacon aside to add back into the soup during the last few minutes of cooking. This reintroduces some crispiness and enhances the smoky taste throughout the soup.

2. Onion Caramelization Take a bit of extra time to properly caramelize the onions. This step is crucial for adding depth and sweetness to the soup. If they start to brown too much, you can lower the heat slightly and add a splash of water to deglaze the pan and prevent burning.

3. Leek Cleaning Tip Leeks can have dirt hidden between their layers. To ensure they’re clean, slice them first, add to a bowl of cold water, and swish around to loosen any dirt, which will sink to the bottom. Then, lift the leeks out with a slotted spoon.

4. Broth Choice If you desire an extra-rich flavor, opt for a mix of chicken and vegetable broth. The combination can create a more complex base, or consider using homemade broth for a robust taste.

5. Texture Tips If you don’t have an immersion blender, transfer a portion of the soup to a regular blender, but be cautious of the hot liquid and only fill halfway. Blend in batches, leaving some parts chunky for a pleasing mix of textures in the soup.