This Split Pea Soup is the top one in my weekly meal plan. It is a warm and comforting meal for cold weather. A combination of split peas, celeriac, carrots, and smoked sausage creates a satisfying aftertaste in your mouth. Not too heavy. Cooked to perfection. Worth to try.
Ingredients & Serving Suggestions
This hearty meal appears on Dutch tables during the cold months of the year. It has robust and lumpy consistency and is usually served with smoked sausage and rye bread on the side.
There is no exact recipe for this Split Pea Soup. For the base, you can use yellow or green split peas and for additives choose your preferred root vegetables, such as carrots, pasternac, and celeriac, as well as leek or white onion.
You can use any sausage for the soup, depending on your preferences. I like vegetarian meat-free smoked sausage. You can grill it a bit on a dry pan and serve directly in the bowl of soup.
Health Benefits of Split Pea Soup
Split peas have a high nutritional value and low cost, and this legume is highly recommended to be a part of your diet.
They are loaded with:
Fiber
Folate
Iron
Phosphorus
By including legumes in your diet you may prevent the development of different chronic illnesses, such as diabetes, obesity, heart disease, etc.
Read more about the health benefits of legumes in the blog post My Top Super-foods to Consider for Your Daily Diet.
Storing Suggestions
You can easily freeze the Split Pea Soup. Divide the cooled soup per portion into freezer containers. Then put it in the freezer. The soup can then be kept for 3 months. Remove the pea soup from the freezer the night before and place it in the refrigerator. Quick defrost? Place the plastic freezer bag with soup in a bowl of cold water. Not hot, to help prevent bacterial growth. Replace the water with fresh cold water every 10 minutes until the soup has thawed. Heat thawed pea soup in a saucepan over low heat. Add a splash of water if the soup becomes too thick.
More Ideas for a Hearty Soup:
Broccoli and Green Pea Soup: A Family-Friendly Dish
A Taste of Ukraine: The Authentic Borsch Recipe
Lima Bean Soup with Brown Rice
Quick & Easy Tomato Soup Recipe
Pumpkin Soup with a Secret Ingredient
Dutch Split Pea Soup
Equipment
- 1 soup pot
Ingredients
- 1,1 lb dried split peas 500 g
- 1 bay leaf
- 8-10 cups vegetable broth or water use more if needed
- 1 cup chopped carrots 1 medium carrot
- 3 cups cubed celeriac about 11 oz (300 g)
- 1 leek
- 1 small white onion
- 7 oz smoked sausages (vegan if prefer) 200 g
- 1 bunch of fresh dill and/or parsley
- 1 tsp of dried thyme optional
- Salt & pepper to taste
Instructions
- Bring the split peas, bay leaf,and vegetable broth/water to a boil in a soup pot. Cook for 20 minutes on low heat. Periodically skim the foam from the soup and stir well. Scrape the bottom of the pan regularly. This will prevent the soup from burning.
- Add the chopped onion, leek, celeriac, and carrot, and let the soup simmer for 20 minutes with the lid on the pan. For the last 2 minutes add thyme (if using) and season with pepper and salt.
- Cut the smoked sausage into slices and stir it into the soup. Let the soup simmer for 6-8 minutes. Add fresh dill and parsley. Serve with fresh rye bread.