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Split pea soup with sausage and pancetta recipe

Split pea soup with sausage and pancetta recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Pea soup
  • Pea and ham soup

Similar to pea and ham soup, this is a lovely rustic split pea soup made with lots of veg and two types of sausages. It will warm you through to your toes on a bitterly cold day! If you serve it the next day, you might have to add more water to thin it out.

1 person made this

IngredientsServes: 6

  • 2L water
  • 3 chicken or vegtable stock cubes
  • 500g green split peas
  • 1 celeraic, peeled and finely diced
  • 1 onion, finely chopped
  • 2 leeks, finely sliced
  • 3 stalks celery, finely chopped
  • 400g carrots, peeled and finely diced
  • 1 bunch parsley, chopped
  • 1 thick raw sausage, left whole
  • 1 smoked sausage, chopped or sliced
  • 200g pancetta cubes
  • salt and pepper, to taste

MethodPrep:20min ›Cook:3hr ›Ready in:3hr20min

  1. In a large saucepan combine water, stock cubes and split peas. Bring to the boil; reduce heat and simmer, covered with a lid, for 30 minutes.
  2. Add chopped celeraic, onion, leek, celery and parsley. Set the whole raw sausage into the soup; simmer for 1 1/2 to 2 hours, or until peas and vegetables are tender and broken down.
  3. Before the end of the cooking time, fry the pancetta cubes in a dry frying pan. Remove the sausage from the saucepan and slice. Add sliced sausage, sliced smoked sausage and cooked pancetta to the soup; simmer for 30 minutes to allow flavours to meld. Taste and season with salt and pepper before serving, if needed.

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Reviews & ratingsAverage global rating:(1)

Simple and Wholesome Green (Split) Pea Soup with Bacon!

A simple, hearty soup to warm the soul. Thick, creamy, loaded with vegetables and bursting with rich smoky bacon flavor, this soup boasts the benefit of being not just delicious but also both healthy and nutritious.

Honestly this soup is incredibly simple to make but I’m sure many of your have some questions about the soup and its ingredients so I’ll try to answer them as best as I can. Feel free to skip this part and jump right to the recipe itself (the easiest way is to use the “Jump to Recipe” button at the top of the post).

Slow Cooker Yellow Split Pea Soup.

One of my favorite things about the cooler weather is the necessity of making warm and cozy soups and stews. There’s nothing like a nice warm bowl of something delicious for dinner once the weather turns chilly.

It’s even better if I can plan ahead and have something cooking in the slow cooker all day. The house smells wonderful, and once dinner time is here, everything is ready to go! Dinner is served.

I was excited to get the chance to review the new Hamilton Beach Programmable Stay or Go 6 Quart Slow Cooker. It offers a lot of flexibility, with programmable options that include up to 10 hours of cooking time.

I love that you can just program it to cook for as long as you need, on the heat setting that you need. Once it’s done cooking, it will automatically switch to warm, and keep your food warm until you’re ready to eat it.

I’ve always used Hamilton Beach Slow Cookers and have been very happy with them. This one is even easier to use due to the programmable features and the convenient clip that seals the lid on the base to prevent spills. That makes it easy to transport to a party or potluck.

I was in a hurry the other day and was in the mood for a hearty vegetable soup, so I quickly threw the ingredients into the slow cooker and programmed it, then went about my day. This yellow split pea soup cooked up perfectly, and we all were able to enjoy an easy, fuss-free, healthy dinner.

Yellow split peas can be tricky to find sometimes, but you can usually get bags of them in the dried bean aisle at the grocery store. If you can’t find them there, check the bulk bins! Yellow split peas are a great source of fiber, protein, and B vitamins.

If you prefer green split peas or lentils, you can go ahead and use those instead.

This yellow split pea soup is sure to make a regular appearance on your dinner table!

Notes about this recipe

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Erwtensoep (Dutch split pea and pork soup)

Here is a traditional winter dish from the Netherlands called Erwtensoep. I believe that when it is first cooked it is called Erwtensoep and the days after it is called Snert.

Really tasty and warming after a cold winters day.

  • 1 tablespoon butter
  • 2 pork chops
  • 2 slices pancetta
  • 1,75 litres water
  • 500 grams dried split peas
  • 2 bay leaves
  • half teaspoon black peppercorns
  • 2 vegetable stock cubes
  • 300 grams carrots diced
  • 300 grams leek diced
  • 600 grams celery root diced
  • 200 grams potato diced
  • 150 grams onion diced
  • 1 Rookworst Kielbasa type smoked sausage
  • 1 handful chopped parsley
  • salt to taste
  • 1 tablespoon butter
  • 2 pork chops
  • 2 slices pancetta
  • 1,75 litres water
  • 500 grams dried split peas
  • 2 bay leaves
  • half teaspoon black peppercorns
  • 2 vegetable stock cubes
  • 300 grams carrots diced
  • 300 grams leek diced
  • 600 grams celery root diced
  • 200 grams potato diced
  • 150 grams onion diced
  • 1 Rookworst Kielbasa type smoked sausage
  • 1 handful chopped parsley
  • salt to taste

Melt the butter in a large stock pot and fry the pork till browned on both sides

Add 1 litre of water and bring to the boil. Simmer for 5 minutes, removing froth from the top

Add bay leaves, black peppercorns and stock cubes and stir

Add the split peas which have been previously rinsed under water (not soaked, just washed)

Add 750ml of water and simmer for a further 10 minutes removing the froth

Add onions and vegetables and stir.

Bring to the boil, lower heat and simmer for 60 minutes with a lid on

Whilst the soup continues to simmer for a further 15 minutes without the lid on to thicken, remove the meat and separate the chop and the pancetta. Chop up the pork chop into small pieces and remove the bone and discard. Add the pork chop back to the soup.

Chop up the pancetta and fry till browned and crispy and put aside.

Add the rookworst and a handful of chopped parsley and continue to simmer for a further 15 minutes.

Ina Garten’s classic split pea soup is perfect for any winter night!
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Get the recipe:
Parker’s Split Pea Soup.
Level: Easy.
Total: 1 hr 40 min.
Prep: 10 min.
Cook: 1 hr 30 min.
Yield: 5 to 6 servings.
1 cup chopped yellow onions.
2 cloves garlic, minced.
1/8 cup good olive oil.
1/2 teaspoon dried oregano.
1-1/2 teaspoons kosher salt.
1 teaspoon freshly ground black pepper.
2 cups medium-diced carrots (3 to 4 carrots).
1 cup medium-diced red boiling potatoes, unpeeled (3 small).
1 pound dried split green peas.
8 cups chicken stock or water.
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot..
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Add split peas, chicken stock, thyme, bay leaves, and seared ham hock to the pot and bring to a boil. Reduce to a simmer and cook, stirring.In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Step 2 Once peas.The split pea-based Atir Ket (Ethiopian yellow split peas) by Melanie Sorrentino is simple and budget-friendly, yet the level of deliciousness is off the chart. Split peas are cooked with the.To be honest, I&rsquove always been on the fence about split pea soup, as it always seemed a bit ho-hum to me, but this recipe changed my opinion. It&rsquos a humble soup, sure, but one that&rsquos bursting with flavor, thanks to the smoked ham hock that simmers away with the split.

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots.All Split Pea Soup Recipes Ideas. Showing 1-16 of 16.

Parker’s Split Pea Soup. Recipe | Courtesy of Ina Garten. Total Time: 1 hour 40 minutes.

333 Reviews. Instant Pot Split Pea Soup.Fresh “Split Pea” Soup No Recipes peas, ham, salt, onion, stock, butter, black pepper, rib, celery Chicken Curry with Coconut Milk and Cashews On dine chez Nanou curry paste, cashew nuts, chicken thighs, oil, fresh coriander.

Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes. Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives.Tuscan Chard and Cannellini Bean Soup “This is a hearty, wonderful soup.

If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as it cooks.” – Callinectes Sapidus. Ham and Split Pea Soup: A Great Soup. When Chef John proclaims how good his soup is in the title, you know the recipe is a winner. Bean with Bacon Soup “Love.Split Pea Soup Recipes Whether you’re looking to use a leftover ham bone or are just in need of a comforting (and economical!) soup, Allrecipes has the split pea soup recipe you’re craving.

Snert (Split Pea Soup) A ham hock, bacon, and potatoes add heartiness to a thick split pea soup made in the slow cooker. The soup’s name is Dutch.Recipe: Chicken-and-Rice Soup with Mushrooms. This recipe is a winner for weeknight cooks who are short on time.

All you&rsquoll need is 10 minutes of hands-on time before you add the ingredients to the slow cooker and let it do the hard work. Four and a half hours later you&rsquoll be serving up delicious bowlfuls of Chicken-and-Rice Soup.pea shoots, to serve 1 lime Cooking instructions: Fry the garlic and Thai green curry paste in a large saucepan in the olive oil for a minute until fragrant.

Add the split pea soup mix, the stock and ½ the can of coconut milk and simmer for 40–50 minutes until the.Season generously with salt and pepper. Add broth and split peas and let simmer, covered, until split peas are tender, 35 to 40 minutes. Serve garnished with parsley and bacon.

This content is.Split Pea Soup Oui, Chef leeks, chicken stock, crème fraîche, kosher salt, split peas and 8 more Salmon with Wasabi Pea Cream On dine chez Nanou vegetable broth, wasabi, grapeseed oil, lemon grass, olive oil and 4 more.Traditional split pea soup often uses ham for its smoked meat flavor, but you can also make a delicious meat-free soup, seasoned with carrots, celery and various spices, if.

List of related literature:

114 ASPARAGUS SOUP – 2 Ingredients – 1% pint of split peas, a teacupful of gravy, 4 young onions, I lettuce cut small, / a head of celery, ”, a pint of asparagus cut small, / a pint of cream, 3 quarts of water: colour the soup with spinach juice.

Split Pea And Vegetable Soup 16 ounces split peas, washed 1 medium onion, peeled and chopped 1/2 green bell pepper, cored and chopped 1 carrot, chopped 2 stalks celery, chopped 1-2 quarts water salt and pepper, 2 sprigs fresh or dried rosemary.

Sweet pea soup typically calls for stewing fresh blanched peas, leeks, and lettuce in butter, moistening with veal stock, and then passing through a fine sieve.

ADD the broth, ham, split peas, and thyme season with ¾ teaspoon salt and ¼ teaspoon pepper.

Pea and Watercress Potato-Leek Soup: Follow the recipe as directed.

Put two pints of green peas in two quarts of water, boil until the peas are very soft then add three or four onions, two heads of celery, a carrot, and a turnip, all cut small season with salt to taste, add a little butter, and boil for two hours.

◗ Split Pea Soup: Substitute green split peas for lentils cook them in Step 2 until they disintegrate, 45 to 60 minutes.

Cook the shelled peas in broth with a bouquet garni, which you will later discard, made with parsley, celery, carrot and a few basil leaves.

WHY THIS RECIPE WORKS: To give our split pea soup a rich smoky flavor we added a ham hock to the mix from the start of the cooking time but for robust meatiness, making this recipe a meal in a bowl, we also cut up a ham steak and added it at the end to heat through.

If you are entertaining or want the garnish to stand out—diced carrots in a fresh pea soup, for instance—you can blanch and shock the garnish vegetable first.


  • ▢ 1 pound split green peas , rinsed (Note 1)
  • ▢ 7 cups water or broth (Note 2)
  • ▢ 1.5 cups diced onions (1/2 onion Note 3)
  • ▢ 1 cup diced carrots (3 carrots)
  • ▢ 1 cup diced celery (3 stalks)
  • ▢ 3 cloves garlic, minced
  • ▢ 3 bay leaves
  • ▢ 1 teaspoon smoked paprika (Note 4)
  • ▢ 1 teaspoon table salt
  • ▢ 1/2 teaspoon ground black pepper
  • ▢ optional meat or potatoes (Notes 5-6)



Calories 170 (3% from fat)
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 260mg 11%
Net Carb 17.5g
Total Carb 30g 10%
Dietary Fiber 12.5g 51%
Sugars 5g
Protein 11g



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About Julia

Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

I make many soups and split pea is my favorite soup, but I never made it because I feared putting all that effort into a recipe and then be disappointed. I saw your recipe this week & decided to give it a try because it sounded so easy. It is easy and awesome! Love the smoked paprika – gives the perfect flavor. I used chicken broth and added two diced Yukon gold potatoes, with an extra cup of liquid. I am so happy with the soup and will be a regular part of my rotation. THANK YOU.

Made this tonight and it’s fantastic. Added 2 large potatoes cubed and 1 cup extra liquid and was perfect. Smaller pieces of potato mushed but the bigger cubes stayed whole. Perfect dinner with some sourdough bread for dunking. Thanks for this great recipe.

I have made this many times and it’s wonderful. Flavorful, easy and satisfying!

I just made two pots of this. One vegan and one with ham. I love my vegan pot. I used some ham juice from a ham that I baked yesterday for some of the water in the second pot, then added some leftover diced ham after the pressure was released. My husband said that it was the best I’ve ever made. Thanks!!

This was the very first thing I made in my Instant pot. It is a great first thing to make. I’ve had pressure cookers in the past, but I never had any luck. Thank you.

There was a little too much liquid and I only used 6 cups because that filled mine to the full mark in my smaller Instant Mini duo. Besides that it had good flavor. I used broth. I also sauteed the carrots and onions while I chopped the garlic to give it a head’s start so maybe that is why–they were too cooked to absorb liquid? Still though, seemed like a lot. Maybe I will add rice to the leftovers to help it.

I made this tonight with the 7 cups and it is way too runny. Would use 6 or less cups of water next time. Otherwise worked well.

If I wanted to put in diced potatoes, do I need to adjust the time for longer?

I think the 15-min pressure cooking time would be way too long for diced potatoes, which would turn to mush by the end (unless that’s what you’re looking for). You’d be better off adding the diced potatoes after pressure cooking, using the saute mode until they’re tender.

Do larger potatoes, cut them in half, then at the end take them out with tongs and cut them and toss them back in.

Loved this recipe. We’ve made it 3 times now, and each time a bit different depending on what I have in the house. We love it every time. This last time I mistakenly grabbed green lentils instead of green split peas. I only increased the water (based on a quick search of a lentil soup recipe). Thanks for a family winner.

OK! So been making this on request at least once a month for the past 5 – 6 months. My family loves it! I’ve finally finished tweaking it to suit my families tastes. My final version of your soup is: +1 tsp Cumin, +5 tsp Liquid Smoke, +1 extra bay leaf, +1 pound of potatoes, +1 extra cup of water. Then once it’s served into bowls add a little Chipotle Tobasco sauce to taste for some heat and a small bit of either Greek Yogurt or Sour Cream on top. Absolute perfection in a bowl! You don’t even miss the fact that there is absolutely no meat at all. Leftovers when there is any rarely last long.

Just made this in my Pampered Chef quick cooker and it turned out amazing! Great recipe! I used the soup/stock setting and cooked for 15 minutes on high pressure. Fabulous use of our leftover Christmas ham bone!

I love the Quick Cooker. I adapt any IP recipes for it. This is next!

AMAZING. Followed the recipe 100%. I did put it all together, turned on the Instantpot and left to run errands. So by the time I got back it was done, had naturally released the steam and was warming for almost an hour. Not thick at all, flavor is beyond delicious. I would highly recommend using a ham bone to get the Smokey flavor. This will become a family favorite.

I made this recipe adding ham at the beginning and it turned out great. Good flavor. I think I may add a diced potato next time but will definitely make this soup again!

I made this with the ham bone & added the juice from the cooked ham. Everyone agreed it was fabulous. Instead of celery I used an apple, diced, and replaced the bay leaf with rosemary. I’ve made rosemary split pea many times the old fashioned way. Usually is a whole day event as everything simmers, and then you purée your split peas to get the right consistency. Making it this time it was ready to eat in 1 1/2 hours, with no extra work. Easy, fast and delicious. I will never go back to the old way.

This is the best Split Pea Soup for the Instant Pot out there! Thank you! I added a little vegan ham flavored bullion and it’s even better (cut the added salt down or omit if you do this, home cooks!).

For those saying it’s too watery, I use 7 cups water but I also add one large diced potato and perhaps that makes it thicker, but I do like a thinner pea soup.

I made this today and followed the recipe exactly as stated. I did not add any meat or potatoes. The best split pea soup I’ve ever made. Thank you so much for sharing.

Turned out great. First time using a new Instant Pot. Was very easy and followed you directions to the letter. Would like to know how 1.5 cups of onion is only half a onion. That was the only question I had. 7 cups of Vegetable broth made it taste perfect.

I guess my onions are on the larger side. It’s best to follow the volume measurement (cups) rather than the quantity, in this case. Thank you for the review, and I’m glad to hear that you enjoyed the soup!

Good and easy. We didn’t have any bacon, so I used a little pancetta. I used only one cup of peas and 3.5 cups of water, which made 3 generous servings. We cooked it in the Instipot for 8 minutes which was MORE than enough, in fact about a minute too much for our taste.

How would I use a leftover ham bone in the soup?

I thought all paprika was smoked paprika. Am I missing something?

Midge, there are different varieties of paprika. Spanish paprika is usually made with smoked peppers, which gives a smokier and stronger flavor. There’s also the basic paprika that is commonly sold in supermarkets, usually labeled as just “paprika” without any other details. It’s usually pretty mild with no heat or sweetness. Most people use that kind of paprika for its color, not flavor. Then there’s also Hungarian paprika. For this recipe, smoked paprika would give the most flavor, but the soup should still taste fantastic even if you use regular, basic paprika. It’s mostly up to your personal preference and what you have on hand.

Can I double the recipe? Would I use the same time? Thanks

Even if the ingredients are doubled, the pressure cooking time remains the same.

I had to skip the celery,and ran it through the blender.lovely smooth,good tasting!

Any reason why it must be split GREEN pea rather than split YELLOW pea other than flavour? Wouldnt the carb amount roughly be the same?

While their nutritional content is similar, their flavors are a bit different. You can use yellow ones here (same cooking time), but the resulting flavor of the soup may be different.

Place the yellow split peas into a bath of cold water (makes sure the split peas are well submersed). Leave them to soak for at least 30 minutes prior to preparing the soup.

Melt the butter in a large frying pan on a medium heat

Gently fry the onions, carrot and celery (including the leaves) in the pan for 15 minutes

Now drain the split peas and add them to the pan with the vegetables

Add the dried Thyme to the pan

Either add water or vegetable stock to the pan, making sure the water or stock is at least 1 inch over the ingredients already prepared.

Bring to the boil and simmer until the split peas have begun to breakdown and the vegetables have softened. If the soup is to think, add a little more water.

If you prefer a smooth soup, give it a quick wizzz with the blender.

Now fry the bacon until slightly crispy and then add to the soup.

Season with salt and pepper

Then enjoy with some of our lovely Flour, Water, Salt sourdough or bread.

A perfect lunch for a cold English Autumnal day.

Many of these ingredients are available in the Feast Refill Store, if you want to see a list of the some of the produce we stock, click here and download our stock list.


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Storage Tips

You can keep any leftovers of the sauerkraut soup in a sealed container in the fridge after it has cooled off. Consume it within 2-3 days.

To reheat the soup, you can microwave small portions or place it back in a pot and reheat it on the stove on low.

Yes, you can use canned kraut. Sauerkraut soup can be made with any type of sauerkraut – jarred, bagged, fresh, etc.

Usually, yes. This is especially true if the bagged sauerkraut is kept in a vinegar-based solution (as opposed to a salty one). Leaving the liquid in might throw off the flavors of the soup.

Sauerkraut soup can be served with some thick-cut crusty bread. You can also pair it with meat (like pork loin) as these two flavors (fermented cabbage and roast pork) go well together.

There are lots of different ways to make sauerkraut soup. It’s as simple as chopping and cooking vegetables and meat, adding in sauerkraut and broth, and simmering until everything is soft. You can find our German sauerkraut soup recipe below.


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